Crystal Diamonds

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Crystal Diamonds

star rating (11) rate this recipe »
Published prior to 2008

These crisp-crunchy cookies feature the wonderful rich taste of caramelized sugar. Pair them with a dish of blueberries or blackberries (or the fresh, local berry of your choice) for a simple end to a summer meal or picnic. Or use them as a pretty (and tasty!) garnish in your next ice cream sundae. Step-by-step photos illustrating how to make these cookies are available at flourish, our King Arthur blog.

1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour OR 1 3/4 cups (6 7/8 ounces) Italian-style flour*
1/2 cup + 1 tablespoon (4 1/2 ounces) whole milk
2 drops lemon oil**
1 teaspoon instant yeast
1/2 teaspoon salt
1/2 cup (4 ounces, 1 stick) unsalted butter, cut into 8 pieces
1 to 1 1/2 cups (8 to 12 ounces) coarse white or Demerara sugar, for rolling

*Italian-style flour, with its lower protein content, makes a cookie whose dough is easier to roll.
**Yes, 2 drops. You want just the merest hint of citrus here; it should be almost unidentifiable, just enough to make people wonder what they're tasting.

Mix together the flour, milk, lemon oil, yeast and salt till well combined. Using an electric mixer, beat in the pieces of butter one at a time, beating for 1 full minute after each piece is added. The dough will be very smooth, shiny, and elastic. Remove the dough from the mixer, place it in a small bowl, cover the bowl, and refrigerate it for 2 hours, or as long as overnight.

Preheat your oven to 275°F. Sprinkle your work surface heavily with coarse sugar (white or Demerara). Divide the dough in half. Or divide it in four pieces, if your counter is a bit cramped and you don't have a large work surface.

Working with one half at a time (and keeping the other piece or pieces refrigerated), roll the dough on the sugar-covered surface as thinly as possible; 1/16" is ideal. Add additional sugar to the work surface if the dough starts to stick. Halfway through the rolling time, turn the dough over so that both top and bottom surfaces end up heavily coated with sugar.

Using a rolling pizza wheel, a bench knife, or a sharp knife, cut the dough into squares or diamonds. Try to cut pieces about 2 1/2" in size; they'll shrink a bit, and by the time they're finished baking, they'll be about 2 inches, a nice size for this particular cookie. Note: If you make these cookies too large, the edges brown way before the middle; the goal is an evenly browned cookie.

Transfer the cookies to parchment-lined baking sheets. Repeat with the remaining dough.

Bake the cookies for 50 to 60 minutes. They should be a deep, golden brown, almost mahogany, but not burned. The closer you get to deep brown, the better they'll taste, and the crisper they'll be. Remove them from the oven and transfer them to a cooling rack as soon as possible, so that they don't stick to the parchment.

Yield: about 5 dozen 2" cookies.


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  • 12/02/2014
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  • star rating 08/20/2014
  • Amy from Ocala, FL
  • This recipe was so much easier that it first apprears. The end result is just beautiful with sparkles and the recipe well written. The gram measurements are very much appreciated, makes baking so very easy. I admit, I did cheat, rather than roll the cookies into diamonds, I rolled them into 3/4 inch balls, mashed them into the sugar, flipped them, and mashed them again in the sugar. I am not bold enough to roll them out as directed to (I don't have that much confidence in my skills, yet)
  • star rating 11/24/2013
  • jweissmn from KAF Community
  • Tasted great, but the dough was horrendously sticky and non-extensible despite being chilled for 8 hours. I had to roll on parchment, with plastic on top, Even after beating for a minute each time, I still had bits of butter in the dough. Was that what went wrong for me? Nevertheless, the cookies tasted superb.
    It sounds as if there was some trouble with the mixing, but I am unsure. Please call us at the Hotline (855 371 2253) so that we may troubleshoot together.~Jaydl@KAF
  • star rating 12/02/2012
  • Gail from PA
  • Buttery, crisp and delicious!
  • star rating 11/30/2012
  • Teri from Minden, NV
  • Easy to make, and delicious. They are the closest recipe I can find to replicate Van De Kamps Dutch girl cookies, which were my favorite when I was a kid.
  • star rating 12/18/2011
  • Rickedge from KAF Community
  • Our whole family loved these cookies. Not having Demerara sugar, we substituted evaporated cane juice, and it worked fine. We will definitely make these again.
  • star rating 12/09/2011
  • judikins from KAF Community
  • Wow! These are really amazing! The end result is a beautiful, crisp, light caramelized delight. I made them with a mixture of coarse raw sugar and white crystal sugar. They are not difficult to make. I mixed the dough and rolled it out the next day on parchment, then moved the cut cookies to a fresh sheet of parchment to bake. They are a really nice addition to a holiday cookie tray because they are so different and delicious.
  • star rating 07/20/2011
  • pammyowl from KAF Community
  • These cookies are amazingly good! I rolled the first batch too thin, and had a heck of a time transferring to the cookie sheet. the second batch, I rolled out on the mat, then transferred the whole thing to parchment, then cut the diamonds. Perfect!
  • star rating 09/29/2010
  • scottrstokes from KAF Community
  • Great recipe! I often will make these and send them off to my wife's work, they are fantastic with coffee in the morning. My only issue has been to make them look a bit better. Recently I tried a round cutter, which worked well but wasted a fair bit of dough since the remainder cannot be re-rolled.
    Glad you enjoy this recipe. A pizza roller would be the best tool to cut your diamonds. Maybe use a ruler to help with aligning? Elisabeth @ KAF
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