Ingredients
Scale
- 14 tbsp unsalted butter (or, 1 and ¾ stick, softened at room temp)
- 2 tsp vanilla bean paste (or the seeds from 1 vanilla bean)
- ¾ c granulated sugar
- ½ tsp salt
- 2 egg yolks
- 3 c all purpose flour (sifted)
- sparkling sugar (optional)
Instructions
- In a large bowl, mix the butter and vanilla bean seeds/paste using a hand mixer until smooth and fully incorporated.
- Add the sugar and salt and beat on high until light and fluffy, about 2 minutes.
- Add the egg yolks and mix until fully combined.
- Add in the sifted flour all at once; change the speed setting to low and mix until the dough is crumbly and the flour is just absorbed. Note that this dough does not come together in a ball; it will be on the dry side and crumbly.
- Place a large piece of parchment onto a cookie sheet. Dump the dough out onto the parchment. Using your hands, gently start to press the dough into large, flat layer.
- Add another piece of parchment on top. Using a rolling pin, roll the dough to about a ¼" thick. Place the entire sheet into the freezer. Freeze for at least 2 hours.
- Once time is up, preheat the oven to 325°.
- Cut the cookies into desired shapes (I like to use biscuit cutters) and place onto another tray lined with parchment.
- Sprinkle with sparkling sugar if desired.
- Bake for 15 minutes. Rotate the tray and bake for another 5-10 minutes or until the edges are medium golden brown. Any lighter and the cookie may not be fully crisp all the way through.
- Remove the tray and immediately transfer the cookies to a cooling rack.
- Store in an airtight container for 4-5 days or freeze up to 2 months.
Notes
Recipe inspired by: Patisserie Made Simple by Edd Kimber.
Made by: Owlbbaking.com.
Re-rolling the dough is not recommended. Bake off the scraps in pieces for snacking later!!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Cookies
- Cuisine: French