Directions
- 1Beat the softened butter and confectioners’ sugar with a spatula until smooth and creamy.
- 2Dissolve the salt in the lightly beaten egg. Add the vanilla seeds, then gradually mix the egg into the butter mixture, beating until fully combined.
- 3Stir in the sifted flour and baking powder until a dough forms.
- 4Knead it gently on a work surface using the palm of your hand.
- 5Wrap the dough in plastic wrap and chill for 1 hour.
- 6Preheat the oven to 350°F (180°C / Gas Mark 4). Grease a baking sheet with butter.
- 7Roll out the dough to ¼-inch (4 mm) thickness and cut out rounds using the cookie cutter.
- 8Place the cookies on the prepared baking sheet, leaving space between them for even baking.
- 9Brush the tops with the egg wash, then use a fork to create decorative lines.
- 10Bake for 12–15 minutes or until the cookies turn golden brown.
- 11Transfer to a wire rack to cool completely before serving.
Ingredients
- 4.5 oz butter
- 1 cup confectioners’ sugar
- 0.25 tsp salt
- 3.5 tbsp lightly beaten egg
- 1 vanilla bean seeds
- 2 cups flour
- 1 tsp baking powder
- 2 tbsp lightly beaten egg
- 1 tsp coffee extract
Equipment
baking sheetcookie cutterrolling pin
Tips
- Store in an airtight container.
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