Sablés (But not, like, regular sablés, cool sablés) Recipe - Los Angeles Times

Name: Sablés (But not, like, regular sablés, cool sablés) Recipe - Los Angeles Times
Total time: 60 min
Ingredients: 220 grams (1 cup/2 sticks) unsalted European-style butter; 60 grams (1/2 cup) powdered sugar; 50 grams (1/4 cup) granulated sugar; 1 vanilla bean, split and scraped, pod reserved for another use; 3 large egg yolks; 1 teaspoon pure vanilla extract; 315 grams (2 1/4 cups) all-purpose flour; 1 teaspoon flaky sea salt, plus more for sprinkling; 1 large egg white, lightly beaten; 65 grams (1/3 cup) turbinado sugar, such as Sugar in the Raw, plus more for sprinkling

www.latimes.com

High-fat European butter and crunchy turbinado sugar flavor these rich, crumbly French cookies.

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Cooking tools:

Stand mixer
Mixing bowl
Parchment paper
Refrigerator
Oven
Baking sheet
Chef's knife
Cutting board
Pastry brush
Cooling rack
Measuring cup
Measuring spoon
Vanilla bean

Ingredients

220 grams (1 cup/2 sticks) unsalted European-style butter
60 grams (1/2 cup) powdered sugar
50 grams (1/4 cup) granulated sugar
1 vanilla bean, split and scraped, pod reserved for another use
3 large egg yolks
1 teaspoon pure vanilla extract
315 grams (2 1/4 cups) all-purpose flour
1 teaspoon flaky sea salt, plus more for sprinkling
1 large egg white, lightly beaten
65 grams (1/3 cup) turbinado sugar, such as Sugar in the Raw, plus more for sprinkling