Vanilla Bean Sablés

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 1 minute.

Use a spatula to scrape down the sides of the bowl and add the granulated and confectioners' sugars, salt, and vanilla bean seeds, if using. Beat on medium speed until creamy and combined, 2 to 3 minutes. Scrape down the sides of the bowl again and add the yolks and vanilla extract, if using, and mix on low speed, 1 to 2 minutes. Add the flour and mix again on low speed until just combined.

Lightly dust a work surface with flour. Scrape the dough onto the work surface and form it into a 12-inch (30 cm) log. Place the log on a piece of plastic wrap a few inches longer than the log.

Sprinkle the turbinado sugar over all sides of the log, covering the outside of the dough. Gently press the sugar into the dough with your hands, then wrap the log in the plastic wrap and refrigerate until firm, about 2 hours, or overnight.

Preheat the oven to 350°F (180°C). Line two rimmed baking sheets with parchment paper.

Unwrap the chilled log and slice it into 1/2 inch (13 mm) thick rounds. Arrange slices on the rimmed baking sheets, spacing the rounds about 2 inches (5 cm) apart. Place one baking sheet in the refrigerator to keep the dough chilled. (This will help prevent some spreading during baking.)

Place the other baking sheet in the oven and bake, rotating the baking sheet after 8 minutes, until the edges of the cookies are very light golden brown, but the centers are still pale, 16 to 18 minutes.

Transfer the baking sheet to a wire rack and let the cookies cool completely. Repeat with the remaining baking sheet and cookies. Cookies will keep in an airtight container at room temperature for up to 3 days.

Dessert