This cookie recipe came out in the 1950's from Gourmet Magazine. It is a cakey sugar cookie enveloped in a crusty sugar coating. The contrast in textures makes it unique and a stand out among regular sugar cookies. The recipe is no longer on line with Gourmet Magazine since it is so old. I only ended up with an error message when searching again today. This recipe makes 20-24 cookies.
Sugar Shuttles
adapted from Gourmet Magazine
Ingredients
1 egg white (beaten for dipping)
dusting sugar
2 egg yolks
1 tsp vanilla
1/4 cup butter (room temp)
1 cup flour
1/4 cup sugar
1/4 tsp salt
Sift together flour and salt. Then mix in sugar, distributing evenly.
In a separate bowl, cream butter with an electric mixer. Then beat in egg yolks and vanilla. With a wooden spoon, add flour sugar mixture in thirds, making sure all is mixed in prior to adding next third. Should it be too dry and not cling together, knead in 1/2-1 tsp milk or cream to get to the right consistency. Once completely mixed, form dough into a ball and wrap tightly with plastic wrap. Place in fridge for 2 hours.
Once chilling time is completed, preheat your oven to 350 degrees and line 2 baking sheets with parchment paper.
Take the dough out of the bowl and divide into small pieces. On a floured surface, roll each piece with your fingers to make cylinders. The cylinders should be about 2 inches long and a little bit bigger around than a pencil. This shape represents a sewing machine shuttle.
Dip each piece in egg white and then roll in sugar. Place on prepared baking sheet 2 inches apart. Bake in oven until lightly browned. This should take about 8 minutes. Let cookies cool on baking sheet for 1 minute and then transfer to cooling rack.