Cream-Filled Basque Cookies
Makes about 18 cookies
  • ½ cup (113 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  • 1 vanilla bean*, split lengthwise, seeds scraped and reserved
  • 2 large eggs (100 grams)
  • 2½ cups (313 grams) all-purpose flour
  • ½ teaspoon (2.5 grams) baking powder
  • ½ teaspoon (2.5 grams) baking soda
  • ½ teaspoon (1.5 grams) kosher salt
  • ⅓ cup plus 2 tablespoons (110 grams) crème fraîche
  • Vanilla Pastry Cream (recipe follows)
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Add reserved vanilla seeds.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with crème fraîche, beginning and ending with flour mixture, beating just until combined after each addition.
  3. Divide dough in half. Roll each half between 2 sheets of parchment paper to ⅛-inch thickness. Transfer dough between parchment to refrigerator. Refrigerate overnight.
  4. Preheat oven to 400°F (200°C). Line rimmed baking sheets with parchment paper.
  5. Using a 2-inch round cutter, cut half of dough. Using a 3-inch round cutter, cut remaining dough. With floured hands, place a 3-inch round in your palm. Place 1 tablespoon chilled Vanilla Pastry Cream in center. Top with a 2-inch round, and pinch edges of circles together to seal. If dough is too soft to handle, place in freezer, 10 to 15 minutes, until set up. (Using your finger, brush edges with water if there is too much flour.) Place cookies, seam side down, on prepared pans, at least 2 inches apart. Repeat with remaining dough, rerolling scraps as necessary.
  6. Bake until bottom edges are golden and tops of cookies look dry, about 10 minutes. Let cool on pans for 2 minutes. Remove from pans, and let cool completely on wire racks.
*We used Heilala Vanilla Beans.
Recipe by Bake from Scratch at