formula of the month Vanilla Diamond Cookies INGREDIENTS Vanilla bean Place one log on a piece of 1 parchment paper that is about 12 inches long. Gently roll the log of Butter, unsalted 3½ sticks dough on the paper so that the log is wrapped in the paper. Powdered sugar 200 grams Refrigerate the logs for at least 4 Egg yolks 40 grams hours so the dough will be firm. The dough can also be frozen for up to Bread flour 444 grams a month. Sugar, for outside of cookies 1 cup Preheat the oven to 330°F. Whole egg, for outside of cookies While the oven is preheating, 50 grams whisk together 1 egg with 1 tablespoon of water. We are PROCEDURE making an egg wash for the Cut the vanilla bean in half outside of the log of dough. lengthwise and scrape out the seeds. Place the seeds into the Remove one log of dough from the bowl of a stand mixer. refrigerator. Unroll the log from the parchment paper and place it on a cutting board. attachment mix the butter, powdered sugar and vanilla seeds on medium Place the sugar that was reserved speed until light about 5 minutes. for the outside in a long dish with sides. Make sure the dish is long With the mixer on speed 2, slowly enough to fit the dough log. add egg yolks one at a time to the bowl. Scrape the sides of the bowl after the egg yolks are added. Brush the log with the egg wash Turn the mixer off and add the bread and roll the log in sugar, so that it is flour all at once to the mixing bowl coated evenly. and mix on speed 1 until the dough comes together. Mix for 1 minute. Place the log back on the cutting board and slice the log into 1/2inch Sprinkle a little flour on the counter thick slices. and divide the dough into 3 balls. Place the slices on a sheet pan lined 50 < DEC 2018 | bakemag.com Roll the dough into logs that are with parchment paper and bake for about 1 inch thick. The length of 10-15 minutes or until light brown. each log does not matter. Remove from the oven and let cool. RECIPE AND IMAGE COURTESY OF CHRIS HANMER OF CH PATISSERIE In a stand mixer fitted with the paddlehttp://www.bakemag.com