1 cup unsalted cultured butter
2/3 cups cane or white sugar
1 egg yolk
1 teaspoon vanilla bean paste or extract
2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon kosher salt


4 tablespoons cane sugar
4 tablespoons Maldon sea salt flakes (crushed)*
¼ cup glace candied cherries

Place the room temperature butter in a stand mixer and whip till soft. Add in the sugar and cream together. Add in the egg yolk and vanilla and mix thoroughly.

In a small bowl mix together the flour, baking powder and salt. Slowly add the dry ingredients until everything is well incorporated into the batter.

Divide the dough in three balls and roll out to a log shape about 11/2 inches in diameter. On a clean surface, sprinkle the salt and sugar combo, combine and then roll the logs in the mixture. Wrap tightly with plastic wrap and place in the refrigerator for at least 2 hours. You can store it up to 2 days before baking.

Preheat oven to 350F. Line a large baking sheet with parchment paper. With a sharp knife, slice the logs into ¼ inch slices and place on the baking sheet, not close as they will spread. Do one pan at a time and place in the middle rack. Bake for 15 minutes then increase heat to 375F for a further 3-5 minutes till medium golden brown. Watch carefully. These cookies need to be golden brown to get their crispness.

Cool on a rack. Then store in a tin or airtight container.
Makes 4 dozen cookies.

*Maldon sea salt flakes can be found in most food specialty shops. Naturally produced and sold since 1882 in Maldon, United Kingdom.

Note: Adapted from a recipe from New York Times.


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