Ingredients:

  • 1 cup (226g) unsalted grass-fed butter, slightly cool
  • 0.5 cup (100g) extra-fine granulated sugar
  • 1 large egg, room temperature
  • 2 tsp pure vanilla bean paste
  • 0.5 tsp fine sea salt
  • 2 cups (250g) all-purpose flour, spooned and leveled

Instructions:

  1. Place the 226g of slightly cool butter and 100g of extra fine sugar into the bowl of a stand mixer. Beat on medium speed for 4-5 minutes until the mixture looks like whipped cream. Note: This is where you build the air that makes the cookies light.
  2. Stop the mixer and scrape down the sides of the bowl with a flexible spatula. Ensure no clumps of yellow butter remain at the bottom.
  3. Add the room temperature egg, 2 tsp of vanilla bean paste, and 0.5 tsp of sea salt. Beat on medium high until the mixture is glossy and completely smooth.
  4. Lower the mixer speed to the minimum. Gradually pour in the 250g of all purpose flour. Note: Stop the mixer the moment the last white streak disappears to avoid gluten development.
  5. Fit a large piping bag with an open star tip (like an Ateco #826). Fill the bag halfway to keep the pressure manageable.
  6. Pipe 24 rosettes onto a lined baking sheet, spacing them about 3 cm apart. The cookies don't spread much, but they need room for air circulation.
  7. Place the entire baking sheet in the refrigerator for 30 minutes. Do not skip this; it sets the butter so the ridges stay sharp.
  8. Preheat your oven to 175°C while the cookies chill. Ensure your oven rack is in the center position.
  9. Bake for 12 minutes until the edges turn a deep mahogany and the centers are pale gold.
  10. Transfer the sheet to a wire rack and let them cool completely. They will firm up and become shatteringly crisp as they reach room temperature.