Sablés

For the vanilla dough

• 225 grams (8 ounces) unsalted butter, at room temperature
• 100 grams (

Prepare your mise en place.

For the vanilla dough, combine the butter, sugar, and salt in the bowl of a standing electric mixer fitted with the paddle attachment. Beat on low to just combine. Raise the speed to medium and beat, scraping down the sides of the bowl with a rubber spatula from time to time, for about 4 minutes, or until light and fluffy.

Add the egg and vanil