French Butter Cookies
The Brittany region of France is known for its use of butter. These French butter cookies, also known as sable Breton, shine the spotlight on the famous ingredient. This recipe is mildly sweet, rich, crisp and has a hint of salt. You won't be able to resist having a second—or third. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total TimePrep: 15 min. + chilling Bake: 15 min./batch + cooling
- 2/3 cup European-style salted butter, softened
- 1/2 cup sugar
- 3 large egg yolks, divided
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons water
- Cream butter and sugar until light and fluffy. Beat in 2 egg yolks and vanilla. Gradually beat in flour and salt. Divide dough into two portions; shape each into a disk. Cover; refrigerate until firm enough to roll, about 30 minutes.
- Preheat oven to 350°. Working with one portion of dough at a time, roll to 1/4-in. thickness between parchment. Cut with floured 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Whisk remaining egg yolk and water; brush over cookies. Create a cross-hatch design by dragging the tines of a fork across the cookie.
- Bake until edges are light golden, 12-15 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.
Nutrition Facts1 cookie: 107 calories, 6g fat (3g saturated fat), 37mg cholesterol, 42mg sodium, 12g carbohydrate (4g sugars, 0 fiber), 1g protein.
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