Ingredients

1 pound Irish butter, room temperature
1 cup powdered sugar
1 egg yolk
2 teaspoons vanilla
2 cups all purpose flour
1/2 teaspoon sea salt

 

Instructions

Heat oven to 350

Line two cookie sheets with parchment paper

Combine all ingredients in a medium bowl and mix until blended and smooth (I use my hands for this, but feel free to use a mixer).

Scoop the dough with a 1-ounce ice cream scoop onto the parchment lined cookie sheets leaving about an inch and a half between cookies for them to spread. Gently flatten each cookie before baking. I use the palm of my hand, but you can also use the bottom of a glass.

Bake cookies about 16-20 minutes, they should be lightly browned around the edges, but still pretty pale. Cool completely and store in an airtight container at room temperature. They will last several weeks. Makes about 24 cookies.

Sandwich these cookies with strawberry ice cream for an outstanding ice cream sandwich.