Cultured Butter Cookies

NOTE: Dough must be chilled for at least one hour before baking cookies.

2 cups flour
½ tsp baking powder
2 sticks salted, cultured butter (such as Vermont Cultured Butter with Sea Salt), at room temperature
⅔ cup sugar
1 large egg yolk
¼ cup demerara sugar, for rolling

In a large bowl, sift together flour and baking powder.

With an electric mixer, beat together butter and sugar until lightened in color and fluffy; beat in egg yolk until combined. With mixer at low setting, add flour mixture until incorporated.

Divide dough into two balls. On a clean surface, roll each ball into a 1½ inch log. Sprinkle the demerara sugar over a sheet of parchment. Roll each log in the sugar until the outside of the dough is thoroughly covered. Cover the logs tightly with plastic wrap and refrigerate at least one hour, or overnight.

When ready to bake, heat oven to 325 degrees. Line two baking sheets with parchment. Use a large, sharp knife to cut each log into ¼ inch thick rounds. Place cookies 1 inch apart on prepared baking sheets. Bake until the cookie edges are golden brown, about 18 minutes. Cool 5 minutes on baking sheets, then transfer to a wire rack to cool completely.