Classic, simple, beautiful, and delicious! French (Sable Breton) butter cookies are traditionally round with scalloped edges, but I used a heart shaped cookie cutter for mine. These are simple and perfect. They need nothing more than a cup of coffee or tea. See how to make these cookies in the video below.
There’s something special about handwritten recipes. I have box after box of old family recipes, favorites of mine through the years, and new recipe ideas scribbled down on scraps of paper. I can’t get rid of them! Organizing recipes online can be great, but sitting down with a box of old favorites is so much fun to me.
An egg wash gives a nice shine and beautiful brown color to the tops of these cookies. Just beat together an egg and 2 teaspoons of cream, half and half, or whole milk. Brush on the egg wash before baking the cookies. I used a fork to make the classic design on top. Bake and watch the details come alive on your cookies! Check out these French Butter Cookie Fiddles I made the other day.
This is the perfect cookie to bake for a bridal party dessert table. They also make cute party favors, especially for Valentine’s Day. Tie them up in clear bags with ribbons for the ones you love, or heck, bake a batch just for yourself! Ann Clark cookie cutters are some of my favorites. See links below. Hope you enjoy this recipe! Happy Baking!
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French Butter Cookies
Ingredients
Dough:
- 1 cup sugar
- 1 cup butter (2 sticks)
- 4 egg yolks
- 1 tsp. vanilla
- 2 1/2 cups all-purpose flour
- 4 Tbsp. cornstarch
- 1 tsp. baking powder
- 1/2 tsp. salt
Egg Wash:
- 1 egg
- 2 tsp. cream or milk
Instructions
- In a mixing bowl, cream sugar and butter until fluffy. Add egg yolks and vanilla. Mix well. Sift dry ingredients. Add to creamed mixture. Mix until all flour is stirred in. Do not over mix. Place dough on a large piece of plastic wrap, cover dough with wrap, and press into a disc about 1 to 2 in thick. Chill dough until firm enough to roll out, about an hour or two in the refrigerator, or 20 minutes in the freezer. While dough chills, make the egg wash
- Egg wash: in a small bowl, beat together 1 whole egg and 2 tsp. cream or milk. Beat well.
- Preheat oven to 350 degrees. On a lightly floured surface (I like to use parchment paper), roll dough to about 1/4 inch thick. Using a cookie cutter, cut shapes and place on parchment lined baking sheets. Brush each cookie with egg wash. Using a fork, make a criss cross design on top of each cookie. Bake at 350 degrees about 18 minutes, or until cookies are nice and brown. You may need to rotate sheets half way through baking to ensure even baking, depending on your oven. Remove from oven and cool a few minutes before transferring the cookies to a rack to finish cooling. The cookies are fragile straight from the oven, but will firm up when cooled completely. Enjoy!
Notes
