These cookies were made using from the recipe for Vanilla Wafers in the "Williams-Sonoma Essentials of Baking". Instead of sugar crystals as suggested in the book, which I did not have on hand, I pressed some pink Himalayan salt crystals on the top just before baking. The salt accentuated the sweet vanila butteriness of the cookies, intriguing those who tasted with its familiar yet novel sensation.
The recipe calls for one whole block of butter, and makes over 60 cookies. For a small household like mine it makes sense to freeze part of the dough. The ones above were from one of the frozen portions, slightly overbaked and crumbly, but still really rather scrumptious. Next time I might increase the quantity of flour.
1/4 tsp salt (or if you are like me, omit this and use slightly salted butter)
2 large egg yolks
1 tbsp vanilla extract
315g plain flour
Beat the butter, salt and sugar at medium speed untill smooth.
Add egg yolks and vanilla and beat at low speed until blended.
Add flour and mix until a dough forms.
Divide dough into three or four equal portions. Roll each portion into logs about 1.5 inches in diameter. Wrap logs in plastic wrap and freeze or refridgerate till firm.
Before baking, unwrap log and cut into 1/4 inch thick slices. At this point you can op to sprinkle crystal sugar, crystal salt or chopped nuts on the surface. Bake at 180 C for 12-15 minutes. Let the cookies cool on the baking sheet for 5 minutes then transfer them to wire racks to cool completely before storing in an airtight container.