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.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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!
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?