Sparkling Shortbread Cookies | Sablés Diamants

INGREDIENTS:

1 ¾ sticks (6.5 oz./190 g) butter, softened
Scant ⅔ cup (3 oz./90 g) Icing Sugar
1 egg yolk (0.75 oz./20 g)
Beans of 1 vanilla pod
2 ¼ cups (9.5 oz./275 g) cream plain flour or just flour
1 ¼ cups (9oz. /250 g) granulated sugar
STEPS:

1- Beat the butter and icing sugar together in a mixing bowl using a spatula, and then beat in the egg yolk and vanilla seeds.

2- Sift in the flour stir to make a smooth dough.

3- Divide the dough in half and shape into 2 logs. 8 in. (20 cm) long. Cover in plastic wrap and chill for at least 2 hours.

4- Preheat the oven to 350°F (180°C / gas mark 4). Sprinkle the granulated sugar on a work surface and roll the logs over it until coated. Cut into ½-in. (1-cm) slices.

5- Lay the slices on the baking mats or parchment paper and bake 13-15 minutes until Golden. (OPTIONAL) transfer to a rack to cool.
CHEFS' NOTES --- the logs must be chilled thoroughly before being sliced.
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