Editor's note: This recipe is from Ming Tsai's Simply Ming.

　　This recipe only uses 1/4 of Ming Tsai's butter shortbread cookie dough. Use the rest to make his five-spice shortbread, double chocolate-ginger shortbread, and caramel macadamia nut crunch.

　　

Ingredients

Makes 20 cookies

　　1 cup granulated, raw, or turbinado sugar

　　1 chilled log of butter shortbread cookie dough

　　

Step 1

1. Preheat the oven to 325°F. Place the sugar in a small bowl.

　　

Step 2

2. Cut the log into twenty 1/2-inch rounds. Dip one cut surface of each of the rounds into the sugar and arrange them 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.

　　

Step 3

3. Bake until golden brown, 15 to 20 minutes. Cool the cookies on a wire rack.

　　Reprinted with permission from Simply Ming by Ming Tsai. © 2003 Clarkson Potter