Ingredients
Equipment
Instructions
Prepare the Dough
- In a large bowl, use an electric mixer to beat the softened salted butter and powdered sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg yolks one at a time, then add the vanilla extract. Scrape down the sides of the bowl as needed.
- Gradually add the all-purpose flour to the butter mixture, mixing on low speed until just combined. Do not overmix.
Chill and Shape
- Divide the dough in half and form each portion into a log about 1.5-2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours, until firm.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Unwrap the chilled dough and slice into 1/4-inch thick rounds.
Bake to Golden Perfection
- Place the cookies on the prepared baking sheet. Sprinkle with Fleur de Sel, if using. Bake for 12-15 minutes, until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For the best flavor, use a high-quality European-style salted butter with a high butterfat content.
Do not skip the chilling step; it's essential for the cookies' texture and to prevent spreading.
Store cooled cookies in an airtight container at room temperature for up to one week.
Do not skip the chilling step; it's essential for the cookies' texture and to prevent spreading.
Store cooled cookies in an airtight container at room temperature for up to one week.
