Butter Cookies

Method

1. In a stand mixer with the paddle attachment, combine butter, sugar, salt, and vanilla bean seeds; beat until creamy.
2. Add the egg yolk and work for a few more seconds.
3. Add the flour and mix just until absorbed, a few seconds only.
4. Transfer the dough to a work surface, lightly compact it into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
5. Roll out the chilled dough on a floured surface, tapping it with a rolling pin if too hard.
6. Cut out cookies with desired cookie cutters; re-roll scraps and rest before cutting again.
7. Place cookies on a baking sheet lined with parchment paper, spaced apart.
8. Bake in a preheated static oven at 170°C for about 15 minutes.
9. Let cool briefly, then serve.