Vanilla really shines in these vanilla–brown butter sablé cookies:
Pastry Chef Natasha Pickowicz loves simple vanilla cookies like these. Vanilla, a notoriously difficult product to grow and source, really shines in this recipe, making the quality especially important. Pickowicz loves Heilala vanilla, which you can buy at heilalavanilla.com. To efficiently seed a vanilla bean, use a paring knife to split the bean in half, then use the full edge of the knife to scrape the seeds from the cut sides.
Prepare an ice bath in a large bowl; set aside. Melt butter in a medium-size deep saucepan over medium, swirling often, until butter bubbles and develops a heavy foam, foam subsides, and butter turns a deep golden color, about 14 minutes. Remove from heat; pour brown butter into a heatproof bowl, scraping milk solids from bottom of saucepan into bowl. Place bowl in prepared ice bath; let cool, stirring occasionally, 10 minutes. Remove bowl from ice bath; let stand at room temperature 2 hours.
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