Vanilla Bean Shortbread Buttons
Makes 2 dozen 1-inch cookies
INGREDIENTS
3 cups sifted flour
1 cup salted butter, cubed
3 egg yolks
1 cup demerara sugar
2 vanilla beans
PREPERATION
Sift the flour into a large bowl, add the cubed butter and rub together using your fingertips. In a medium bowl, whisk the egg yolks, contents of the vanilla beans and sugar together. Add the egg yolk mixture to flour and stir until it becomes a loose ball. If it’s a bit crumbly, that’s ok. Finish with your hands, bringing the dough together.
Divide the dough into thirds. Roll each portion into a long log, about an inch in diameter. Roll each log into the demerara sugar. Wrap the logs snuggly into parchment paper and freeze (for up to a month).
When ready to bake, preheat oven to 325. Line two sheets with parchment paper. Let dough logs thaw for about 5 minutes then slice into 1/4 inch buttons.
Bake for 20-25 minutes, until lightly golden brown. Cool on a rack.