1cupunsalted butter, best quality, softened (225 grams)
½cupgranulated cane sugar(100 grams)
½teaspoonsalt
1tablespoonvanilla extract
3largeegg yolks(54 grams)
2cupsunbleached all-purpose flour (King Arthur)(250 to 270 grams) -- I used 270
¼cupcoarse or sparkling sugar for garnishing
Instructions
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or Silpats.
Put a ½ inch wide star tip in a large pastry bag and have it ready to go.
In a mixing bowl, using an electric mixer, beat the butter and sugar together until very light and fluffy. Beat in the salt, vanilla and egg yolks and mix well.
Gradually add the flour, ½ cup at a time, stirring until fully blended and you have a soft dough. Spoon about ⅓ to ½ of it into your pastry bag.
Pipe the dough into circles somewhere around 3 inches in diameter. Sprinkle generously with sparkling sugar.
Bake one sheet at a time for about 12 to 14 minutes or just until the cookies start turning golden brown around the edges. Let cool on baking sheets for 5 minutes before transferring to a wire rack.