- Portion size 12 servings
- Credits : Canadian Living Magazine: October 2007
MethodLine rimless baking sheet with parchment paper; set aside.
In large bowl, vigorously whisk egg yolks with sugar. Slit vanilla bean; scrape seeds into egg mixture.
In separate bowl, whisk together flour, baking powder and salt. Add butter and stir until crumbly. Add egg mixture, stirring just until combined. Press into disc. Wrap and refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
On lightly floured surface, roll out dough to generous 1/8-inch (3 mm) thickness. Using 3-inch (8 cm) fluted cutter, cut out rounds. Place, 1 inch (2.5 cm) apart, on prepared pan.
Bake in centre of 350°F (180°C) oven until light golden, about 12 minutes. Transfer to rack; let cool. (Make-ahead: Store in airtight container for up to 3 days or freeze for up to 2 weeks.)
Nutritional facts Per cookie: about
- Sodium 63 mg
- Protein 2 g
- Calories 125.0
- Total fat 6 g
- Cholesterol 47 mg
- Saturated fat 4 g
- Total carbohydrate 16 g
- Iron 5.0
- Folate 14.0
- Calcium 1.0
- Vitamin A 6.0