Ingredients: |
Ingredients: 1/3 cup (67g) sugar
2 moist, fragrant vanilla beans or 2 teaspoons pure vanilla extract
2 sticks (8 oz.; 226g) unsalted butter, at room temperature
1/3 cup (40g) confectioners sugar, sifted
1/2 tsp fine sea salt
1 large egg yolk
2 cups (272g) all-purpose flour
FOR THE EDGING
1 large egg yolk
Sanding sugar
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Directions: |
Directions:1. Put the granulated sugar in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl in which you can use a hand mixer. If you are using vanilla beans, cut them in half lengthwise and scrape the pulp over the sugar. (Save the pods for another use or stash them in a canister of sugar o make vanilla sugar.) Using your fingertips, rub the vanilla pulp into the sugar until it's fragrant. (If you're using extract, you'll add it later.)
2. Add the butter, confectioners' sugar and salt to the bowl and beat on low speed until the mixture is smooth and creamy (make sure you break up all the butter so there are no hidden chunks), but you don't want it to get light and fluffy, scraping down the sides, bottom of the bowl, and paddle as needed. Drop in the egg yolk and beat for 1 minute. If you're using vanilla extract, beat it in now. Add the flour all at once and pulse the mixer on and off to start incorporating it into the dough. Mix on low speed just until the flour has disappeared (or do this last little bit by hand with a flexible spatula).
3. Turn the dough out onto a work surface and divide it in half. Shape each half into a log about 9 inches long. Wrap the logs in parchment or plastic film and refrigerate for at least 3 hours. (If you'd like, you can wrap the logs airtight and freeze them for up to 2 months. Let the logs sit at room temperature for about 10 minutes before cutting and baking; no need to fully defrost.)
4. When you're ready to bake: Position racks to divide the oven into thirds and preheat oven to 350º. Line two baking sheets with parchment paper or silicone baking mats.
5. Add a splash of cold water to the yolk and mix with a fork to blend. Brush each log with this egg wash and roll it in sanding sugar until it's evenly coated. Using a sturdy knife, trim the ends of the logs if they're ragged, then cut the dough into 1/2 inch thick rounds. Place them on the baking sheets, about 2 inches apart.
6. Bake the cookies for 18 to 22 minutes, rotating the baking sheets from top to bottom and front to back at the midway point. The cookies are baked when they are brown around the edges and golden on the bottom. Carefully transfer them to a cooling rack and cool to room temperature. These really shouldn't be eaten warm; they need time to cool so that their texture will set properly. (Watch these cookies once they go in the oven some may only take 17 minutes.) |
This recipe for Vanilla-Bean Sables is from