Brittany Butter Cookies Recipes

BRITTANY BUTTER COOKIES

Steps:

• Stack two baking sheets together and line the top with parchment paper. You will need to repeat this for each batch.
• In a mixer bowl, using a whisk attachment, whisk egg yolks and sugar until thick and pale, 1 to 2 minutes. Slowly blend in softened butter and vanilla.
• Gradually add flour and salt, blending until dough is thick and stiff. If it is still quite soft add a bit more flour, a few tablespoons at a time. Knead dough gently and briefly on a lightly floured work surface. Then wrap dough well and refrigerate 45 minutes.
• Preheat oven to 325°F
• On a lightly floured surface, roll dough to 3/4 inch thickness. Cut into 3 inch round cookies and place on prepared baking sheet. With tines of a fork make a criss cross pattern on the dough.
• For glaze, in a small bowl whisk egg yolks with water. Brush each cookie generously with egg wash mixture.
• Bake until golden on top and browned around the edges, 50 to 55 minutes. Let cool completely on baking sheets.

FRENCH BUTTER COOKIES

Steps:

• Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in 2 egg yolks and vanilla. Gradually beat in flour and salt. Divide dough into 2 portions; shape each into a disk. Cover; refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. Working with 1 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.