Ingredients
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- 2 sticks (8 ounces) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 teaspoon vanilla bean paste
- 2 large egg yolks, at room temperature
- 1/2 teaspoon fine sea salt
- 2 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 large egg white, lightly beaten
- 1/4 cup vanilla sugar
Instructions
- Using an electric hand mixer or stand mixer, beat butter until creamy. Add the sugars and vanilla bean paste. Beat until smooth and combined, but not fluffy.
- Add the egg yolks and beat until combined.
- Add the flour, cornstarch and salt all at once. Turn mixer on low and mix just until dry ingredients are combined with the butter/sugar mixture. Do not overmix. The last little bit of mixing can be done by hand. The dough should feel like firm playdough.
- Turn the dough out onto a clean surface and gently press dough together. Cut dough in half. Shape each half into a log, about 9-10″ in length and 2″ in diameter. Wrap each log in plastic wrap and chill for at least 3 hours.
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- Unwrap the dough logs and brush on all sides with the lightly beaten egg white. Sprinkle with the vanilla sugar on all sides.
- Cut the dough logs into 1/4″ rounds and place on the prepared baking sheets.
- Bake for 17-20 minutes, one baking sheet at a time, roating halfway through baking time. The cookies should be lightly golden. Let cool slightly on baking sheet and transfer to cooling rack to cool completely.
- Repeat with remaining cookies.
- Note: Be sure to brush the entire dough log with beaten egg white so the sugar sticks to it.
Notes
adapted from Baking: My Home To Yours by Dorie Greenspan
- Prep Time: 3 hours
- Cook Time: 20 mins
- Category: dessert
- Cuisine: American