Vanilla Bean Sables

"From Dorie Greenspan’s Baking Chez Moi These are my ideal of a cookie — perfectly sweet, deeply vanilla, nicely salty, sandy textured. I found Bob's Red Mill Decorative Sparkling Sugar at a local co-op (Honest Weight in Albany), and it is so pretty and nice to have on hand. Having played around with the baking times/temperatures a bit due to my unreliable oven, I've found what works for me: Oven at 300ºF (which registers at 325ºF on an oven thermometer). Bake for 22 minutes, let cool briefly on sheetpan. Bake only one sheet of cookies at a time. The cookies should not be eaten warm. Storing: You can wrap the logs of dough airtight and keep them in the freezer for up to 2 months; coat them with the egg wash and sugar just before baking. Once baked, the cookies will keep at room temperature in a closed container for about 1 week...."