Makes about 70 cookies

« This is a classic French recipe for a slice-and-bake shortbread rolled in sugar. I have yet to find a more simply delicious cookie, and you can make a ton of them in a short time. When rolling the cookie logs in sugar, you can use regular granulated sugar, but I prefer a rougher-grained sugar like Turbinado (raw sugar) or sanding sugar. To make an especially Christmassy cookie, you could roll them in red or green sanding sugar. I've included the recipe's original gram measures here for those smart bakers who use a kitchen scale. The raisins are optional. »

1. 1.
   1 2/3 cups (375 g) unsalted butter, room temperature
2. 2.
   1 3/4 cups (200 g) icing sugar, sifted
3. 3.
   Pinch salt
4. 4.
   2 teaspoons (10 mL) vanilla
5. 5.
   3 1/3 cups (500 g) flour, sifted
6. 6.
   1/2 cup (75 g) finely chopped raisins (optional)
7. 7.
   1 egg
8. 8.
   About 2 cups sugar for rolling the cookies

1. 1.
   In the bowl of a stand mixer, or in a large mixing bowl using an electric mixer, cream the butter with the icing sugar, salt and vanilla until very fluffy and smooth.
2. 2.
   Scrape down the sides of the bowl. Add the flour all at once and mix just until it forms a dough (now's the time to add the raisins if you are using them).
3. 3.
   Turn the dough out onto a clean work surface and knead lightly until smooth.
4. 4.
   Divide the dough into four pieces and roll each into a 3-cm diameter log.
5. 5.
   Roll each log onto a sheet of parchment paper, and using the paper (folded over) to help mould the dough, try to get it into as even a shape as possible.
6. 6.
   Place the logs in the refrigerator to harden (at least 3 hours, but they can also be frozen at this point, well-wrapped, for later use).
7. 7.
   When ready to make the cookies, remove the dough from the refrigerator about 20 minutes before slicing them.
8. 8.
   Meanwhile, preheat your oven to 375-degrees F (190 C). Set the rack in the middle of the oven and prepare several parchment-lined cookie sheets.
9. 9.
   Whisk the egg until smooth and pour the sugar onto a square plate or bread mould.
10. 10.
    Using a pastry brush and working on one log at a time, brush the entire surface of each log with the whisked egg and then, roll it in the sugar.
11. 11.
    When all four are coated in sugar, transfer them to a cutting board, and using a sharp knife, slice them into 2 to 3-mm-thick rounds (you should get about 16 to 20 slices per log).
12. 12.
    Transfer the cookies to the baking sheets, placing them a few inches apart from each other.
13. 13.
    Bake for about 12 minutes, or until pale golden brown.
14. 14.
    Transfer to a rack to cool.