Ingredients (~25 small cookies)
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/3 cup granulated sugar
- 3 Tbsp confectioners’ sugar
- 1/2 tsp fine salt
- 1 large egg yolk
- 1 tsp pure vanilla extract
- 1 cup all-purpose flour
- 1/4 cup sanding sugar (or other coarse sugar)
Make and Chill the Dough
In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature butter on medium speed until creamy, about 1 minute. Add the granulated sugar, confectioners’ sugar, and salt. Beat again on medium speed for ~2-3 minutes until light and fluffy.
Scrape down the bowl, add the egg yolk and vanilla, and mix on low speed until just incorporated. Add the flour and mix on low speed until just combined.
Transfer the dough to your work surface. Form the dough into a single log, about 2 inches wide and 6 or 7 inches long.
Place the log on a large piece of plastic wrap. Sprinkle the sanding sugar over all sides of the log, gently pressing it into the dough with your hands.
Wrap the log tightly in the plastic wrap and refrigerate until firm, about 2 hours or overnight.
Bake the Cookies
Adjust an oven rack to the middle position and preheat the oven to 350°F. Line two large baking sheets with parchment paper.
You can sprinkle more sanding sugar over the log now, if desired. Slice the chilled log into 1/2-inch thick rounds. Space the rounds about 2 inches apart on the prepared sheet pans.
Bake one pan at a time for ~14-16 minutes, rotating the pan halfway through. The cookies are done when the edges are light golden brown but the centers are still pale.
Move the pan to a wire rack and let the cookies cool completely on the pan. They will be delicate when warm and will firm up as they cool.
Buttery Vanilla Shortbread
Ingredients
Ingredients (~25 small cookies)
- 1 cup unsalted butter 2 sticks, at room temperature
- 1/3 cup granulated sugar
- 3 Tbsp confectioners’ sugar
- 1/2 tsp fine salt
- 1 large egg yolk
- 1 tsp pure vanilla extract
- 1 cup all-purpose flour
- 1/4 cup sanding sugar or other coarse sugar
Instructions
- Beat butter until creamy, then add sugars and salt. Mix 2-3 minutes until fluffy.
- Add egg yolk and vanilla, mix briefly. Incorporate flour until just combined.
- Form dough into 2-inch wide log. Roll in sanding sugar, pressing gently.
- Wrap log in plastic and refrigerate 2 hours.
- Preheat oven to 350°F. Line baking sheets with parchment.
- Slice chilled log into 1/2-inch rounds. Space 2 inches apart on sheets.
- Bake 14-16 minutes, rotating pan halfway. Edges should be light golden.
- Cool completely on baking sheet.
