- 1/2 lb unsalted butter, room temp
- 1/2 cup Vanilla Sugar
- 1 cup powdered sugar
- 2 eggs, room temp
- 2 TBS Vanilla Extract
- 2 tbs whole milk
- 3 cups flour
- 1 tsp Himalayan pink salt
- 1 1/2 tsp baking powder
Fit your stand mixer with the paddle attachment. Add the butter and sugar, mix until creamed.
Meanwhile, combine flour, salt and baking powder and whisk to combine.
When your butter mixture is creamy, add the eggs, milk, and vanilla extract. Combine thoroughly then add the dry mixture.
Split your dough in half and put each half on a piece of parchment paper. Roll into a log shape, and refrigerate overnight, or for at least 4 hours.
Remove your dough when chilled and preheat your convection oven to 350° (fans on low)
After making sure your dough is as round as possible, cut with a sharp knife into 1/4″ sections. Place 1″ apart on a sheet tray and bake for 8-10 minutes. You should see the edges begin to turn golden brown.
Cool completely and store in an airtight container, or use these cookies to make Banana Cream Pie
Jenn De La Creme 
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