Vanilla Salt Cookies

vanilla_salt_cookies.jpg
This entry is stolen… er, used under Creative Commons License from umami.com. I have made these cookies several times and love them ever so. They are my favorite cookies to make at Christmas, because they are easy and tasty and a bit more sophisticated than your average Christmas cookie.

I have not made any alterations to the recipe because the license of the site does not allow for derivative works. And although, as a recipe, I could alter it and make it my own, it's a very good recipe without any change. Other than the salt on the top, as I have used fleur de sel instead of the pink Himalayan stuff.
These cookies were made using from the recipe for Vanilla Wafers in the "Williams-Sonoma Essentials of Baking". Instead of sugar crystals as suggested in the book, which I did not have on hand, I pressed some pink Himalayan salt crystals on the top just before baking. The salt accentuated the sweet vanila butteriness of the cookies, intriguing those who tasted with its familiar yet novel sensation.

The recipe calls for one whole block of butter, and makes over 60 cookies. For a small household like mine it makes sense to freeze part of the dough. The ones above were from one of the frozen portions, slightly overbaked and crumbly, but still really rather scrumptious. Next time I might increase the quantity of flour.

250g butter

1/4 tsp salt (or if you are like me, omit this and use slightly salted butter)

125g sugar

2 large egg yolks

1 tbsp vanilla extract

315g plain flour

Beat the butter, salt and sugar at medium speed untill smooth.

Add egg yolks and vanilla and beat at low speed until blended.

Add flour and mix until a dough forms.

Divide dough into three or four equal portions. Roll each portion into logs about 1.5 inches in diameter. Wrap logs in plastic wrap and freeze or refridgerate till firm.

Before baking, unwrap log and cut into 1/4 inch thick slices. At this point you can op to sprinkle crystal sugar, crystal salt or chopped nuts on the surface. Bake at 180 C for 12-15 minutes. Let the cookies cool on the baking sheet for 5 minutes then transfer them to wire racks to cool completely before storing in an airtight container.