Butter cookies

AT YOUR PACE, STEP BY STEP

Let’s get baking

1. 01

   Beat the butter and powdered sugar for 2 minutes until creamy. Mix in the egg yolk and vanilla.

2. 02

   Add the flour and salt. Mix with a spatula, then bring together by hand without kneading. Flatten, cover, and refrigerate for 30 minutes.

3. 03

   Preheat the oven to 170 °C. Line two baking sheets with parchment. Roll the dough between two sheets of parchment to a thickness of 6 mm.

4. 04

   Cut approximately 24 cookies with a 6 cm cutter. Gather and reroll the scraps once. Arrange the cookies on the baking sheets, leaving 2 cm between them.

5. 05

   Bake one sheet at a time for 12 to 14 minutes, until the edges just begin to turn golden. Do not wait for the entire surface to color.

6. 06

   Leave on the baking sheet for 5 minutes, then transfer to a rack for 15 minutes. Store completely cooled cookies in an airtight container for up to 5 days.

Times are approximate and vary with your oven. Use oven mitts and check doneness before serving.