*Yield: 12-24 cookies


8 oz. unsalted butter, soft                                                                 
1 cup powdered sugar                                                                          
1 vanilla pod                                                                                    
2 ½ cup + 2 tbsp. all purpose flour
½ salt
1 egg yolk
granulated sugar for coating

added tip:
save your scraped vanilla pod!  It can be dried out and then placed in a container of granulated sugar for vanilla scented sugar!  or better yet, grind it up in a coffee grinder and then mix into your sugar for an even more intense vanilla flavor



  • 1. in a stand mixer fitted with the paddle attachment begin to cream the butter and sifted powdered sugar until combined; do not make this too fluffy as it will make the final product very crumbly and hard to manage
  • 2. scrape the “caviar” from the vanilla pod and add to the butter and sugar mixture, mix to combine
  • 3. mix in the salt and the egg yolk; scrape down your bowl and mix again if necessary
  • 4. add the all purpose flour and mix the dough just until it comes together
  • 5. roll the dough into one or two logs depending on how big you would like your cookies to be; roll in parchment paper or plastic wrap
  • 6. place the rolled dough in the refrigerator for at least 2 hours to rest
  • 7. preheat your oven to 350 f and set up baking trays with parchment paper or silicone baking mats, also set up a bowl of granulated sugar, about one cup
  • 8. remove dough from the fridge and using a sharp knife cut slices that are ½” thick; roll the top and sides of cut cookies in granulated sugar then place on baking tray
  • 9. bake for 10-15 minutes until lightly golden brown, rotating halfway through baking to ensure even coloring
  • 10. allow to cool slightly then transfer to a wire rack to finish

About Chef Matthew

While his name might be familiar to many as the Fan Favorite from Season 2 of Top Chef’s Just Desserts, it’s Matthew’s pastries that have garnered accolades while working at an eclectic mix of top restaurants: Morimoto in Philadelphia, DB Bistro in New York, and most recently at CityZen and Sou’Wester in DC’s Mandarin Oriental. But the rising star is a simple family man at heart: if he could have one last meal with anyone, it would be with his wife Laura; they’d make BLT's on fresh ciabatta bread with arugula salad with chocolate chip cookie ice cream sandwiches for dessert. They currently live in Bristol with their two daughters.


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