These Vanilla Sablé Cookies are a delicate French take on shortbread. They are not heavily sweet, perfect for people who like their desserts a bit gentler.

This recipe calls for vanilla bean paste. It will imbue the dough with a deeper vanilla flavor as well as beautiful flecks of vanilla. It makes the end result prettier–which is saying a lot, as they are already pretty courtesy of a sparkling sanding sugar crust.

Note that this dough requires chill time, as it is very soft. You don’t want it warm as it is sliced or baked!

PrintBready or Not: Vanilla Sablé CookiesThese Vanilla Sablé Cookies are a delicate French take on shortbread. They are not heavily sweet. Note that there are two egg yolks in the recipe; one is in the dough, the other is used to adhere the sugar coating.Author Beth CatoEquipmentplastic wrappastry brushIngredients1 Tablespoon vanilla bean paste1/3 cup white sugar1 cup unsalted butter 2 sticks1/2 teaspoon fine sea salt1/3 cup confectioners’ sugar sifted2 large egg yolks separated2 cups all-purpose flour1/2 cup sanding sugar white or other colorInstructionsMix together the vanilla bean paste, white sugar, and butter until smooth and creamy, not light and fluffy. Add the salt and confectioners’ sugar until smooth. Add 1 egg yolk. Mix in the flour until just combined.Turn out dough onto counter to lightly knead. Divide in half and shape into long logs about 1-inch tall. Wrap dough in plastic wrap and chill for at least 3 hours, or freeze up to 2 months.When it is baking time, preheat oven at 350 degrees. Line a baking sheet with parchment paper.Place egg yolk into a small bowl or ramekin. Add a splash of water and whisk it with the yolk. Pour sanding sugar onto a plate.Brush the yolk down the length of a cookie log, fully coating it. Roll the log in the sanding sugar. Place on a cutting board and slice into pieces 1/2-inch thick. Place spaced out on cookie sheet. Repeat process with other log. Don’t squeeze the cookies too close, as they will spread.Bake for 11 to 13 minutes, until set and just turning a hint of gold. Let them set on sheet for 5 minutes, then transfer to a rack to fully cool.Pack cookies in a sealed container at room temperature. They will keep for at least 4 days.OM NOM NOM!