Sparkling Shortbread Cookies

An easy recipe, but not a favorite!  Honestly, there was not enough butter!!!!  I was a little disappointed, but I guess the French can’t be good at everything!

Makes between 40-50 cookies


1 3/4 sticks butter, softened

2/3 cup confectioners’ sugar

1 Tablespoon egg yolk (about 1 yolk)

1 vanilla bean, split lengthwise and seeds scraped out

2 1/4 cups flour

1 1/4 cups granulated sugar



Beat the butter and confectioners’ sugar together in a mixing bowl.

Beat in the egg yolk and vanilla seeds.

Sift in the flour and stir to make a smooth dough.

Divide the dough in half and shape into 2 12″ logs.  Cover in plastic wrap and chill for at least 2 hours.

Sprinkle the granulated sugar on a work surface and roll the logs over it until coated.

Cut in 1/2″ slices and lay on a cookie sheet.  Bake at 350 degrees for 12-15 minutes until golden.  Transfer to a cooling rack.

Recipe taken from the cookbook, French Patisserie by Ferrandi



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