Ingredients:

  • 225g unsalted European-style butter, softened
  • 150g superfine sugar
  • 1 large egg, room temperature
  • 10ml pure vanilla bean paste
  • 3g fine sea salt
  • 320g all-purpose flour, sifted
  • 25g coarse sanding sugar

Instructions:

  1. In a stand mixer fitted with a paddle attachment, cream the softened butter, superfine sugar, and salt on medium-high speed for 3-5 minutes until pale and fluffy.
  2. Lower the mixer speed and add the egg and vanilla bean paste. Beat until a smooth, cohesive emulsion is formed.
  3. Sift the all-purpose flour over the mixture and fold gently by hand or on the lowest mixer setting just until no streaks of flour remain.
  4. Transfer the dough to a piping bag fitted with a 1M or 2D open star tip. Pipe 2-inch circles onto parchment-lined heavy-gauge baking sheets.
  5. Chill the piped cookies in the refrigerator for at least 30-60 minutes to ensure they maintain their shape during baking.
  6. Preheat oven to 350°F (175°C). Sprinkle the chilled cookies with coarse sanding sugar and bake for 10-12 minutes or until the edges are a light mahogany gold.