French Butter Cookies
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. www.doublestopbakeshop.com
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
Traditional French (Sable Breton) butter cookies are usually 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.