Carlo’s Sugar Diamonds

Preparation info

  • Makes about


    • Difficulty


Appears in

The Cookie Lover's Cookie Book

The Cookie Lover's Cookie Book

By Richard Sax

Published 1986

  • About

This vanilla and orange-scented cookie dough comes from my former baking teacher, Carlo Bussetti. It’s a good, all-purpose dough that makes a richly flavored base for bar cookies, or crisp tartlet shells. Make an extra batch; this dough freezes well.


Carlo’s Cookie Dough

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup sugar
  • Pinch of salt
  • Grated zest of 2 oranges
  • ¼ cup lightly beaten egg (1 large egg plus 1 yolk, or 1 extra-large egg)
  • 2 tablespoons milk
  • 1 tablespoon pure vanilla extract
  • 2 cups cake flour (6 ounces)
  • cup all-purpose flour (6 ounces)


    1. Carlo’s Cookie Dough: Beat the butter in an electric mixer at medium speed until light. Gradually add the sugar; then add the salt and orange zest and cream the mixture until very fluffy. Beat in the egg, milk, and vanilla. Lower the mixer speed and add both flours, mixing just until incorporated, no longer. The dough should be soft, but not sticky. Gather the dough together on a sheet of plastic wrap lightly sprinkled with flour. Wrap tight and chill well, at least 2 hours. Soften briefly at room temperature before rolling out.
    2. Preheat the oven to 350°F. Lightly grease two baking sheets. Roll the dough on a lightly floured surface to a neat 10 × 12-inch rectangle about ¼ inch thick. Brush the dough lightly with the egg white; then sprinkle with a light but even coating of pearl sugar. With a fluted pastry wheel, cut across the width in a series of parallel lines spaced about 2 inches apart. Cut across the parallel lines at a sharp diagonal, forming neat diamond shapes (the scraps can be rerolled).
    3. Carefully transfer the diamonds with a spatula to the baking sheets and bake until lightly golden, 15 to 18 minutes. Transfer to a wire rack to cool; store airtight.