Some people are simply naturally gifted at the science-meets-art of baking. Others toil through pastry school. Whichever category you fall into, your latest book of advanced projects is The Artful Baker, by Istanbul-based recipe developer and blogger Cenk Sönmezsoy. These vanilla bean meltaways are true to their name — see for yourself!

This is my version of the beloved Turkish cookie, un kurabiyesi (literally, “flour cookie”). A dough that barely comes together is the key to its tender texture. The classic version is made by rolling the dough into a log, embossing the top with the tines of a fork, then cutting it into diamond shapes before baking. I prefer to cut fairly thick rounds so that they don’t dry out before turning a nice golden color at the edges.

A close friend of mine who was visiting the day I tested this recipe ate half a dozen of them, then asked me to pack a few for a friend he was meeting later. A couple of hours later, my phone rang. His friend was ecstatic: “That smell, that crumb! Two teas later and I can still taste them.” It’s the vanilla bean.

Storage: The cookies will keep in an airtight container at room temperature for up to 5 days.

Reprinted with permission from The Artful Baker