Grand Central Bakery’s Laura Ohm created this delicious little tea cookie that has quickly become a customer favorite. They’re humble looking but irresistible – buttery and nutty with a lovely sandy texture. Enjoy them with a cup of hot tea or a late night glass of port.
Makes about 3 dozen cookies
2 ¾ cups + 1 tablespoon (12 ounces) all-purpose flour
1 cup (2 ounces) wheat bran
¾ teaspoon salt
¾ pound (3 sticks) unsalted butter, at room temperature
2/3 cup + 1 tablespoon (6 ounces) raw (turbinado) sugar
Measure the flour, bran and salt into a bowl and whisk to combine.
Using a stand mixer with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, about 5 minutes. Reduce the mixer speed to low, then add dry ingredients, mixing just until they disappear into the dough; it will be a bit crumbly.
Lay two pieces of plastic wrap on a clean surface. Place half the dough on each piece of plastic, loosely wrap it and shape into 2 logs about 2 inches in diameter and 8 inches long. Wrap tightly in plastic and chill for at least 2 hours and up to 3 days (or freeze for up to 3 months).
Preheat oven to 325 degrees F. Line two baking sheets with parchment paper. Slice the cookies ¼ to ½ inch thick and place them about 1 inch apart, in 3 by 4 rows, on the prepared pans. Bake for 20 to 25 minutes, rotating the pans halfway through the baking time. The cookies are ready when the edges begin to brown.
From Laura Ohm, Grand Central Bakery