Crème Brûlée Cookies

Well, sort of...these are good cookies, but they do not live up to the name on the recipe.  They are fairly easy to make; problem is, the tops do not hold enough sugar after baking to get a nice glossy caramelization of the sugar.  Instead, the sugar tends to want to get too dark too fast.  While the effect did remind me of crème brûlée, it's simply not enough to make the effort on all the cookies; the rest will be eaten just as they are, which make for nice vanilla bean sugar cookies.
Link to original recipe:
http://www.finecooking.com/recipes/creme-brulee-cookies.aspx
Side note: be sure to roll the log to make it round--as you can see in my pictures, my cookies are not quite so circular...

Ingredients:

3 c. all-purpose flour
2 tsp. baking powder
1 tsp. salt
1 c. (2 sticks) unsalted butter, softened
1 1/2 c. sugar, plus 1/3 c. for decorating
Seeds scraped from 2 vanilla beans (or 4 tsp. vanilla extract)
2 large eggs plus 2 large egg yolks

Instructions:

1. In a medium bowl, whisk flour, baking powder, and salt.

2. In mixing bowl, beat butter for 1 minute.

3. Add the 1 1/2 c. sugar and vanilla bean seeds.  Beat on medium speed for 2 minutes.

4. Add flour mixture gradually and mix on low speed until combined.

5. Turn dough out onto a piece of plastic wrap (large enough to wrap it up in).  Shape into a 12" long roll, 3" diameter, then wrap plastic around.

6. Cut an empty paper towel roll open and place dough roll in for support.  Refrigerate for at least 4 hours or up to 3 days (mine was in for a day).

7. Preheat oven to 350°F.  Line 2 or 3 baking sheets with parchment.  Put remaining 1/3 c. sugar in a shallow dish or bowl.

8. Use non-scented dental floss to slice the log into 1/4" thick rounds.

9. Coat one side of cookie slice in sugar, then place slice on parchment, sugar side up.

10. Bake for 11-14 minutes, until edges are just turning golden brown (was 14 minutes for me).

11. Remove from oven and let cool on cookie sheet for 5 minutes before removing to wire rack to cool completely.

12. Dip cookie in sugar again, then use kitchen torch to caramelize the sugar.

13. Serve with milk and enjoy!