• In the work bowl of a food processor, combine flour,

confectioners’ sugar, sugar, and salt, pulsing to blend. Add

butter and vanilla extract, pulsing until dough comes together

in a ball. Divide dough into 2 equal portions. Using your hands,

shape dough portions into 10-inch-long ropes. Set aside.

• Place 2 (12-x-2-inch) sheets plastic wrap on work surface.

Sprinkle each with 1 tablespoon turbinado sugar.

• Place a dough rope on each prepared sheet, and roll in sugar to

coat. Wrap each dough portion in plastic wrap, twisting ends to

seal. Refrigerate until dough is very hard, 6 to 8 hours.

• Preheat oven to 325°.

• Line baking sheets with parchment paper. Set aside.

• Cut cold dough into ¼-inch slices, and place on prepared baking

sheets.

• Bake until cookie edges are light golden brown, 12 to 13

minutes. Let cool on wire racks.

• Garnish the top of each cookie with ¼ teaspoon Creamy

Lemon Curd and a blueberry, if desired.

Pictured with Creamy Lemon Curd