1In a mixing bowl, beat the softened butter and confectioners’ sugar together until smooth and creamy.
2Mix in the egg yolk and vanilla bean seeds until fully combined.
3Gradually add the sifted flour and mix until a smooth dough forms.
4Divide the dough into two equal portions. Roll each into a 12-inch (30 cm) log, approximately 10 oz. (280 g) each. Wrap in plastic wrap and refrigerate for at least 2 hours or until firm.
5Preheat your oven to 350°F (180°C).
6Sprinkle the granulated sugar onto a work surface and roll the chilled dough logs in it until fully coated.
7Using a sharp knife, slice the logs into ½-inch (1 cm) thick rounds. Arrange them on the prepared baking sheets, leaving some space between each.
8Bake for 12-15 minutes, or until the edges turn lightly golden.
9Transfer the cookies to a wire rack and let them cool completely.
Ingredients
190 g unsalted butter, softened
90 g confectioners’ sugar (powdered sugar)
20 g egg yolk
1 vanilla bean, split lengthwise, seeds scraped
275 g all-purpose flour, sifted
250 g granulated sugar, for coating
Equipment
Baking sheets lined with silicone baking mats or parchment papermixing bowlplastic wrapsharp knifewire rack
Tips
Divide the dough into two equal portions.
Roll each into a 12-inch (30 cm) log, approximately 10 oz. (280 g) each.
Refrigerate for at least 2 hours or until firm.
Sprinkle the granulated sugar onto a work surface and roll the chilled dough logs in it until fully coated.
Slice the logs into ½-inch (1 cm) thick rounds.
Arrange them on the prepared baking sheets, leaving some space between each.
Bake for 12-15 minutes, or until the edges turn lightly golden.