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.
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 bake quite a bit. These are one of my favorites. They taste so good.
Delicious....A favorite to serve guests and they always say it's delicious..
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.
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