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1
Combine the butter and 1/3 cup of the confectioners sugar on your work surface.
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2
Use your fingers to gently massage the butter into the sugar until well combined.
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3
Form into a mound with a well in the center.
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4
Put the yolk in the well and scrape the seeds from the vanilla bean on top.
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5
(Save the pod for another use.)
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6
Use your fingers to incorporate the yolk and vanilla into the butter.
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7
Sift the flours, salt, and remaining 2 tablespoons confectioners sugar over the butter mixture.
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8
Use your fingers to gradually draw the flour mixture into the butter mixture.
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9
Gently mix until combined and large clumps just begin to form.
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10
The dough should hold together if you squeeze some.
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11
Use the dough to make a tart crust as on page 209, or bake into cookies: Form the dough into a log.
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12
Wrap tightly in plastic wrap and refrigerate until firm or freeze for up to 1 month; if frozen, thaw overnight in the refrigerator before baking.
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13
Preheat the oven to 350F.
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14
Cut the log into 1/4-inch-thick slices and arrange on an ungreased cookie sheet, spacing the rounds 1 inch apart.
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15
Bake until golden brown and crisp, about 10 minutes.
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16
Let cool completely on a wire rack.
