Double Vanilla Sablés

Makes about 18 cookies

For the cookies:
1 cup all-purpose flour
1/8 teaspoon fine salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla bean paste

For the glaze (optional):
1/2 cup powdered sugar
1/2 teaspoon vanilla bean paste
1 to 1 1/2 tablespoons milk

Make the cookies: Place the flour and salt in a small bowl and whisk to combine; set aside.

Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until light and fluffy, about 3 minutes.

Beat in the egg yolk, scraping down the sides of the bowl if needed. Beat in the vanilla bean paste. With the mixer on low speed, slowly add the flour mixture and beat until just incorporated.

Place 1 sheet of plastic wrap about 15 inches long on a work surface. Shape the dough into a 6 1/2-inch-long log that is about 1 1/2 inches in diameter. Place the log on the plastic wrap at a long end, then roll up to completely wrap in plastic. Twist and tie the ends together.

Freeze until firm, about 1 hour. (The dough can be stored in the freezer for up to 1 month.) Meanwhile, arrange a rack in the center of the oven and heat to 350°F.

Unwrap the log and trim the rounded ends. Cut the log into 18 (1/4-inch-thick) rounds, rotating the log a quarter turn after every slice to keep the slices round. Place all the rounds on an ungreased, unlined baking sheet, spacing them at least 1 1/2 inches apart.

Bake until the cookies are lightly browned around the edges, rotating the baking sheet halfway through, 12 to 14 minutes total.

Place the baking sheet on a wire rack and cool 3 minutes. Use a flat spatula to transfer the cookies to the rack to cool completely.

Make the glaze: Whisk all the ingredients together in a small bowl until smooth. Dip the tops of the cooled cookies into the glaze and return them to the rack, glazed-side up; let the glaze set before serving or storing.

Recipe Notes

• Make ahead: The cookie dough logs can be refrigerated for up to 1 week. They can also be frozen for up to 3 months. Unwrap frozen cookie dough and let it warm on the counter for 10 to 15 minutes. It should still be cold to the touch and firm, but slightly pliable. Slice the cookies into 1/4-inch-thick disks and bake as directed by the recipe, adding on an extra minute or two to the baking time.
• Storage: Store the baked cookies in an airtight container at room temperature for up to 3 days.