Mix Vermont Cultured Butter with Sea Salt Crystals and sugar until incorporated. Add egg yolks and vanilla.

Slowly add the baking soda and flour and mix just until the dough comes together.

Lightly flour a sheet of wax paper or parchment. Place dough on paper and roll lightly to form a long cylinder shape about 2 inches in diameter. Wrap paper around the dough and refrigerate for 2 hours.

Preheat oven to 350°F.

Slice dough in 1/4 inch slices and place on a sheet pan. Sprinkle with sugar and bake for 8 to 10 minutes until still pale in color but light brown around the edges.