Active Time

　　30 min

　　Total Time

　　5 hr

　　Thin and crisp, these waferlike cookies add sparkle to the holidays with a glittery topping of cinnamon and sugar.

　　

Ingredients

Makes 4 to 6 dozen cookies

　　1 1/2 sticks (3/4 cup) salted butter, softened, plus additional for greasing

　　1 cup plus 2 tablespoons sugar

　　1 whole large egg, lightly beaten

　　1/2 teaspoon vanilla

　　2 cups all-purpose flour

　　1/2 teaspoon cinnamon

　　1 large egg white, lightly beaten

　　

Step 1

Stir together butter and 1 cup sugar vigorously with a wooden spoon in a large bowl until combined well, then stir in whole egg and vanilla until smooth. Add flour and stir until just incorporated.

　　

Step 2

Transfer dough to a 24-inch-long sheet of wax paper. Using sheet as an aid, roll dough into a 12-inch-long log (2 inches wide). Chill, wrapped in wax paper, until firm, at least 4 hours.

　　

Step 3

Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Lightly grease 2 large baking sheets with additional butter.

　　

Step 4

Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl.

　　

Step 5

Cut chilled log crosswise into 1/8- to 1/4-inch-thick slices, arranging slices about 1 inch apart to fill both baking sheets (chill remainder of log wrapped in wax paper). Lightly brush sliced cookies with some egg white, then sprinkle with some of cinnamon-sugar mixture.

　　

Step 6

Bake cookies, switching position of sheets halfway through baking, until edges are golden, 12 to 15 minutes total. Cool on sheets 3 minutes, then transfer with a metal spatula to racks to cool completely. Repeat with remaining dough, cooling and greasing baking sheets between batches.

　　Cooks' notes:

　　•Dough can be chilled up to 5 days, or frozen, wrapped in wax paper and foil, 1 month. Transfer frozen dough to refrigerator to thaw slightly, at least 2 hours, before slicing.

　　•Cookies can be baked 1 week ahead and cooled completely, then kept in an airtight container at room temperature.