准备

• 将香草豆切成一半，然后将种子果肉刮入一个小碗中；加入砂糖。用手指将它们擦在一起直至混合。
• 在装有桨附件的搅拌器or in a large bowl with a hand mixer, mix the butter on low speed until smooth and creamy (you don’t want it to get light and fluffy), about 1 minute; mix in the salt. Add the vanilla sugar and the confectioners’ sugar and mix until smooth, about 1 minute. Scrape down the bowl as needed. Add 1 egg yolk and mix for 1 minute. Still on low speed, mix in the flour just until blended; the dough will be soft.
• Turn the dough out onto the counter and knead it gently a few times. Divide it in half and shape each half into a 9-inch log. Wrap the logs in plastic wrap and refrigerate for at least 3 hours.
• 将烤箱架放在烤箱的顶部和底部三分之一中，然后将烤箱加热至350°F。两条烤盘与羊皮纸或有机硅烤盘。
• 将大约1/2杯砂糖撒在一张蜡纸上。将剩余的蛋黄和一点点水混合在一个小碗中，然后用叉子搅拌。用鸡蛋清洗每个原木，然后将其滚入砂糖中，直到均匀涂覆。修剪日志的末端，如果它们被破烂。使用刀将面团切成1/2英寸厚的圆圈。将它们放在烤盘上，在圆圈之间留下约2英寸。
• 烘烤饼干，旋转并换成烤盘的位置，直到饼干在边缘周围变成棕色，并在底部为18至22分钟。让床单冷却5分钟；然后小心地转移到冷却架上，并在食用前完全冷却。不应温暖食用Sablés；他们需要冷却，以使其质地适当设置。

提前提示

Packed in an airtight container, the cookies with keep for at least 4 days. You can also freeze the unbaked logs of dough, wrapped in plastic, for up to 2 months. Let sit at room temperature for about 10 minutes before cutting and baking; there’s no need to fully defrost them.