Another delicious cookie from Dorie Greenspan in the shortbread camp. Buttery, tender, slightly sweet, with a sprinkling of salt for that Breton signature.
8ouncesvery soft (but not oily) unsalted butter226 grams
3/4cupconfectioner’s sugar, sieved or sifted90 grams
1/2 to 3/4teaspoonfleur de sel or 1/4 to 1/2 teaspoon fine sea saltto taste
2large egg yolksat room temperature
1 1/2teaspoonspure vanilla extract, optional
Instructions
Whisk the flour, baking powder and baking soda together; set aside.
In an electric mixer on low-medium speed or with a flexible spatula (if your butter is soft and creamy, the dough is very easy to make by hand), beat the butter, sugar and salt together until very smooth. If you’re using a mixer, go easy – try not to beat air into the mixture. One by one, add the yolks and beat to blend. Beat in the vanilla, if you’re using it.
Add the dry ingredients in two additions, beating each until just incorporated. The dough will be soft and sticky. Cover dough with Saran Wrap and chill for 30-60 minutes.
Divide the dough in half and roll each half into a log that’s about 5 1/2 to 6 inches long (get the length and the width will be fine). Freeze the logs for at least 2 hours.
Just before cutting and baking, preheat oven to 350 degrees F. The rack should be in the center of the oven.
Working with one log at a time, unwrap the log and score it so that you can cut 12 rounds. If a round cracks or slivers when you cut it, just press the pieces back into shape. Drop each slice into each cupcake hole of a standard-size muffin tin.
Bake the cookies for 18 to 20 minutes – rotating the tin front to back after 10 minutes. Bake until the cookies are beautifully golden around the edges and just firm to the touch in the centers. Remove the tin from the oven and place on a rack, carefully run a knife around the edge to loosen each cookie, invert the pan onto a cooling rack to release them. The cookies are very fragile, so be gentle with them. Cool to room temperature on racks before serving.
Notes
Storing: Packed in a covered container, the cookies will keep for at least a week.