Ingredients:

  • 225g Unsalted European Butter, softened
  • 120g Powdered Sugar
  • 1 Large Egg Yolk, room temperature
  • 10ml Pure Vanilla Extract
  • 2g Fine Sea Salt
  • 280g All Purpose Flour, leveled

Instructions:

  1. Cream the butter. Beat 225g softened butter and 120g powdered sugar for 3 minutes until pale and fluffy.
  2. Add the yolk. Mix in 1 egg yolk and 10ml vanilla extract until fully emulsified.
  3. Sift dry goods. Sift 280g flour and 2g salt directly into the bowl.
  4. Fold gently. Use a spatula to combine the flour until no white streaks remain.
  5. Chill the dough. Wrap in plastic and refrigerate for 30 minutes until firm to the touch.
  6. Preheat the oven. Set your oven to 175°C.
  7. Shape the cookies. Roll into 2.5cm balls or use a piping bag.
  8. Space them out. Place on the tray with 3cm gaps.
  9. Bake the tray. Bake for 12 minutes until the edges are just barely golden.
  10. Cool completely. Transfer to a wire rack until they are firm and crisp.