1 cup granulated, raw, or turbinado sugar
1 chilled log of butter shortbread cookie dough
Preheat the oven to 325°F. Place the sugar in a small bowl.
Cut the log into twenty 1/2-inch rounds. Dip one cut surface of each of the rounds into the sugar and arrange them 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.
Bake until golden brown, 15 to 20 minutes. Cool the cookies on a wire rack