Sable breton

for about 12 sable' (diameter 7 cm)

For the sable':
g.150 butter, softened
g.150 sugar
g. 80 egg yolks (about 4) at room temperature
g. 200 flour 00
g. 5 baking powder
1/2 vanilla bean
1 pinch of salt

Method:
In a mixer work the butter with the sugar, vanilla seeds and salt until creamy, add the egg yolks and mix well. Pour the flour sifted with the baking powder and mix very quickly. When you form a ball of dough the sable is ready. Form the dough into a flattened dough, cover with plastic wrap and leave in the fridge for an hour. Roll out the dough to a thickness of 1 cm and, with the help of cutter make disks of dimension desired. Before moving to the area, the discs of dough must rest in the refrigerator for at least 2 hours.
 cook sable'  to 170 °C for 18-20 minutes, or until they are golden brown. Remove from oven and let cool on a wire rack.