Orange Sliced ​​Cookies with Rosemary

Ingredients:

• Grated zest of 1 orange
• 2/3 cup granulated sugar
• 1/4 cup powdered sugar
• 1 tbsp finely chopped fresh rosemary
• 0.5 tsp coarse salt
• 220 g unsalted butter, room temperature
• 1 large egg (separate the yolk from the white) + 1 yolk
• 2 cups premium flour
• 2 tbsp. l. decorative sugar

Preparation:

1. Combine the orange zest, powdered sugar, granulated sugar, rosemary, and salt in a food processor and pulse, scraping down the sides of the bowl occasionally, until crumbly and orange, about 1 minute. Add the butter and pulse for 1-2 minutes. Add the egg yolks and pulse, scraping down the sides of the bowl occasionally, until fully incorporated, about 1 minute. Add the flour and pulse until smooth, about 1 minute. The dough will be very soft.
2. Divide the dough in half and place it on two pieces of plastic wrap. Using the plastic wrap, shape each piece of dough into a 25 cm long log. Wrap and refrigerate for 1 hour.
3. Unroll the dough and shape each log into a smooth, even cylinder. Wrap tightly again and refrigerate until the dough becomes very firm, at least 2 hours or overnight.
4. Position oven racks in the upper and lower thirds of the oven; preheat to 350°F (175°C). Line two baking sheets with parchment paper. Lightly beat the egg white in a small bowl. Unroll 1 dough cylinder and brush the entire surface with egg white, then sprinkle with 1 tablespoon of decorative sugar. Using a sharp knife, cut the cylinders into 0.5-1 cm thick circles.
5. Place them on one of the prepared baking sheets, spacing them 5 cm apart. Repeat with the second cylinder of dough.
6. Bake, rotating the baking sheets halfway through, until the cookies are golden brown around the edges, 20-24 minutes. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.