This classic french cookie, called a diamant, for the sparkling effect of the sugar surrounding it, is very similar to a shortbread, with a delicious buttery and vanilla scent.

When preparing this cookie dough, the butter should be room temperature but still firm. You do not want it completely soft, which would result in a grainy cookie. Set a timer for 30 minutes after removing the butter from the fridge and then begin preparing ingredients.

Vanilla butter cookies by Bake Bellissima

Diamants or Vanilla butter cookies

Author: adapted from Lenotre

Ingredients

  • 1 1/2 cups all purpose flour
  • 1/2 teasoon fine sea salt
  • 13 tablespoons butter, at room temperature for 30 minutes (190 g)
  • 1/2 cup sugar
  • 2 teaspoons pure vanilla extract or seeds of 2 vanilla bean pods
  • 1/2 cup crystal sugar
  • 1 egg yolk, lightly beaten

Instructions

  1. Allow the butter to remain at room temperature for approx. 30 minutes before baking. It should be nearing room temperature but still firm.
  2. Mix 1/2 cup sugar with butter and vanilla in a stand mixer with the paddle attachment for just 1-2 minutes max. Do not overmix to maintain the right consistency.
  3. In a medium bowl, combine the flour with the salt and add in 3 parts to the butter mixture.
  4. Again mix for 1-2 minutes max.
  5. Gather dough into a disc, wrap in plastic, and place in the fridge for 30 minutes.
  6. Divide the dough into 3 parts and shape into 3 logs, about 1 1/2 inch in diameter.
  7. Put back in the fridge for another 15 minutes.
  8. Preheat oven to 390 F.
  9. Spread crystal sugar on a clean surface and coat the logs with the beaten egg yolk. Roll in the sugar to coat, then cut into 1cm (less than 1/2 thick) slices.
  10. Bake on a lined baking sheet for 11-12 minutes, or until golden around the edges. Cool on a rack.

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