Ingredients:

  • 1 cup (227g) unsalted European butter, softened to 65°F
  • 3/4 cup (150g) extra-fine granulated sugar
  • 1 large egg yolk, room temperature
  • 2 tsp pure vanilla bean paste
  • 1/2 tsp fine sea salt
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 cup (60g) cake flour
  • 1 tbsp heavy cream
  • 2 tbsp coarse sparkling sugar

Instructions:

  1. Place your 65°F butter and extra fine sugar in the bowl of your stand mixer. Beat on medium high speed for 4 full minutes until the mixture is pale ivory and fluffy.
  2. Add the egg yolk, vanilla bean paste, and salt. Continue beating for another 2 minutes until the mixture looks like thick buttercream.
  3. Sift the all purpose flour and cake flour together. Turn the mixer to the lowest setting and add the flour in two batches, mixing until just barely combined.
  4. Fit your piping bag with the star tip and fill with dough. On a parchment lined sheet, pipe 2 inch circles or S shapes. Sprinkle with sparkling sugar.
  5. Chill the tray in the fridge for 15 minutes until the dough feels firm to the touch.
  6. Preheat your oven to 350°F (180°C). Bake for 12 minutes until the edges are just turning golden and the centers are matte.