These Vanilla Sablé Cookies are a delicate French take on shortbread. They are not heavily sweet. Note that there are two egg yolks in the recipe; one is in the dough, the other is used to adhere the sugar coating.
Author: Beth Cato
Equipment
plastic wrap
pastry brush
Ingredients
1Tablespoonvanilla bean paste
1/3cupwhite sugar
1cupunsalted butter2 sticks
1/2teaspoonfine sea salt
1/3cupconfectioners’ sugar sifted
2large egg yolks separated
2cupsall-purpose flour
1/2cupsanding sugar white or other color
Instructions
Mix together the vanilla bean paste, white sugar, and butter until smooth and creamy, not light and fluffy. Add the salt and confectioners’ sugar until smooth. Add 1 egg yolk. Mix in the flour until just combined.
Turn out dough onto counter to lightly knead. Divide in half and shape into long logs about 1-inch tall. Wrap dough in plastic wrap and chill for at least 3 hours, or freeze up to 2 months.
When it is baking time, preheat oven at 350 degrees. Line a baking sheet with parchment paper.
Place egg yolk into a small bowl or ramekin. Add a splash of water and whisk it with the yolk. Pour sanding sugar onto a plate.
Brush the yolk down the length of a cookie log, fully coating it. Roll the log in the sanding sugar. Place on a cutting board and slice into pieces 1/2-inch thick. Place spaced out on cookie sheet. Repeat process with other log. Don’t squeeze the cookies too close, as they will spread.
Bake for 11 to 13 minutes, until set and just turning a hint of gold. Let them set on sheet for 5 minutes, then transfer to a rack to fully cool.
Pack cookies in a sealed container at room temperature. They will keep for at least 4 days.