Diamants or Vanilla butter cookies
- 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
Allow the butter to remain at room temperature for approx. 30 minutes before baking. It should be nearing room temperature but still firm.
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.
In a medium bowl, combine the flour with the salt and add in 3 parts to the butter mixture.
Again mix for 1-2 minutes max.
Gather dough into a disc, wrap in plastic, and place in the fridge for 30 minutes.
Divide the dough into 3 parts and shape into 3 logs, about 1 1/2 inch in diameter.
Put back in the fridge for another 15 minutes.
Preheat oven to 390 F.
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.
Bake on a lined baking sheet for 11-12 minutes, or until golden around the edges. Cool on a rack.