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Butter Shortbread Cookie Dough
Yield: 4 logs 10 inches long
Ingredients:
1-½ cups (3 sticks) unsalted butter, at room temperature
1 1/3 cups sugar
2 teaspoons kosher salt
3-egg yolk
2 tablespoons vanilla extract
Interior scrapings of ½ split vanilla bean,
3-¾ cups all-purpose flour
Directions:
Place the butter, sugar, and salt and cream in the bowl of a mixer on medium speed until blended, 2 minutes. Add the egg yolks one by one, mixing until incorporated. Add the vanilla extract and scrapings of the vanilla bean into the bowl. Turn the mixer off and add the flour. Turn the machine on low until all the flour in incorporated. Transfer the dough to a piece of parchment or wax paper. Form the dough into 4 logs 10 inches long and 1-¼ inches in diameter, wrap and chill.