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French Vanilla Sables

Source of Recipe


From "Cookies Unlimited" by Nick Malgieri






List of Ingredients



• 12 Tbsp (1-1/2 sticks) unsalted butter, softened
  
• 1/3 cup sugar
  
• 1 tsp vanilla extract
  
• 1 egg yolk
  
• 1-1/2 cups all-purpose flour
  
• .
  
• 2 cookie sheets or jelly roll pans lined with parchment or foil
  






Instructions



1. In the bowl of a standing electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until well mixed, light-colored and fluffy, about 4 to 5 minutes, then beat in the vanilla and egg yolk. Continue beating until very smooth, about 2 more minutes. Scrape the bowl and beater well, and beat in the flour.
   
   
2. Scrape the dough from the mixer bowl onto a lightly floured work surface and shape and squeeze it into a rough cylinder, about 10 inches long and 2 inches in diameter. Roll a piece of parchment or wax paper around the dough. Tighten the paper around it. Chill the dough until firm. Or, at this stage, it can be double-wrapped in plastic, frozen and kept for several weeks.
   
   
3. When you are ready to bake the cookies, set the racks in the upper and lower thirds of the oven and preheat to 350° F. Slice the cookies 1/4-inch thick, rotating the roll of dough often so it won't become squashed and misshapen from the weight of the knife. Arrange the cookies on the prepared pans with about an inch between them in all directions. Bake for about 12 to 15 minutes, until the cookies have puffed somewhat and become dull and are firm to the touch. Slide the papers from the pans onto racks. After the cookies have cooled, store them between sheets of parchment or wax paper in a tin with a tight-fitting cover.
   
   Makes about 40 cookies.