Yield: Yields about 2 dozen cookies
These simple French shortbread cookies are a revelation when made with the very best ingredients: high-fat European-style butter, sea salt, and plump vanilla beans. If you like, you can substitute 2 tsp. vanilla extract for the vanilla beans; add it with the egg yolk.
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Make Ahead Tips
Packed in an airtight container, the cookies with keep for at least 4 days. You can also freeze the unbaked logs of dough, wrapped in plastic, for up to 2 months. Let sit at room temperature for about 10 minutes before cutting and baking; there’s no need to fully defrost them.
Once you’ve scraped the pulp from the vanilla beans, stash the pods in a canister of sugar to make vanilla-sugar.
I'm obsessed-- LOVE. I was in search of a cookie that is similar to what I have purchased at La Maison du Chocolat in NYC and these completely fulfilled. I used euro-style higher fat butter and vanilla beans, and rolled them in white decorating sugar. Great party trick - serve alongside vanilla gelato with a little espresso poured on top (affogato), magical!! I will be making many, many more batches of these.
These are just wonderful. They are not too sweet. They are a bit crumbly (the way they should be) and just perfect for coffee or tea. I've made them a few times now and they are perfect. I do freeze them in 3 logs and that way I can make a few when the craving strikes. I use old paper towel cardboard to keep them perfectly round.
These are a favorite in our house. Like a shortbread but the 1 yolk gives it slightly extra richness
This recipe is one of my new absolute favorites! I was so thankful to find it online...I was looking for a recipe to feature a beautiful bufala butter that I picked up at a specialty grocer-higher protein than standard cow butter, spread on bread it's more similar to ice cream than butter. The simple ingredients and delicate preparation method completely did the trick. It was a smashing success! I dusted with demerara sugar which added a nice (but very subtle) molasses flavor and garnished the tops just after pulling out of the oven with a pinch of vanilla salt. I recommend this recipe to anyone who loves good butter!
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