1 cup plus 1 1/2 tablespoons butter
2 1/3 cups flour
5 tablespoons water
Work the ingredients together. Form into a disk , wrap in plastic wrap and refrigerate for 1-2 hours. Roll out dough to 1/8 inch thickness. Cut into 1 1/2 x 2 inch rectangles. Place sanding sugar in a rimmed baking sheet. Using a waffle surfaced rolling pin, roll both sides of the cookie in sanding sugar. Place on parchment lined baking sheet. Bake 8-12 minutes until just golden on edges.