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
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 107 calories, Fat 6g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 42mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
FRENCH BUTTER COOKIES
Provided by Virginia Willis
Number Of Ingredients 9
Steps:
- In a bowl, sift together the flour, salt, baking soda, and cream of tartar. Set aside. In the bowl of a heavy-duty mixer fitted with the paddle, cream the butter and shortening on medium speed until light and fluffy. Add the confectioners' sugar and beat on low speed until smooth. Add the egg and vanilla extract and continue beating on low until well combined.
- On low speed, slowly add the reserved dry ingredients. Beat until well combined. Cover with plastic wrap. Transfer to the refrigerator and chill until very firm, at least 2 hours.
- Preheat the oven to 350°F. Using an ice cream scoop or a melon baller, take some of the dough and shape it into small 1-inch balls. (Keep the remaining dough in the refrigerator, as it must be kept chilled.) Place the dough balls on an ungreased baking sheet and press with the tines of a fork to flatten. Bake until pale golden, but not brown, 10 to 12 minutes. Cool slightly on the baking sheet on a rack. Then, using a spatula, transfer the cookies to a rack to cool completely.
MAMA'S FRENCH BUTTER COOKIES FROM VIRGINIA WILLIS
From the cookbook Bon Appetit, Y'all by Virginia Willis. You can find more recipes at her website www.virginiawillis.com.
Provided by linguinelisa
Categories Dessert
Time 3h8m
Yield 4 dozen
Number Of Ingredients 9
Steps:
- In a bowl, sift together first four ingredients. Set aside.
- In large bowl, cream butter and shortening on medium speed until light and fluffy. Add confectioners sugar and beat on low speed until smooth. add egg and vanilla extract and beat on low until well combined.
- On low speed, slowly add dry ingredients. Beat until well combined. Cover with plastic wrap. Refrigerate until very firm and cool, at least 2 hours.
- Preheat oven to 350. Take some of the dough and shape it into 1-inch balls. (Keep remaining dough in the refrigerator, as it must be kept chilled.) Place balls on ungreased cookie sheet and press with the tines of a fork to flatten. Bake until golden, but not brown, 10 to 12 minutes. Cool slightly on the baking sheet on a rack. then using a spatula, transfer the cookies to a rack to cool completely.
Nutrition Facts : Calories 855.4, Fat 50.4, SaturatedFat 22.4, Cholesterol 107.5, Sodium 483.5, Carbohydrate 93.3, Fiber 1.7, Sugar 44.4, Protein 8.3
FRENCH BUTTER COOKIES
Everything a butter cookie should be and cute as a button. Before baking, four holes are made in these cookies so they look like big buttons. Unlike most other recipes this one uses brown sugar and a fancy edge made of turbinado sugar. They melt in your mouth.
Provided by sugarpea
Categories Dessert
Time 2h45m
Yield 60 cookies
Number Of Ingredients 7
Steps:
- Cream butter and brown sugar with electric mixer equipped with paddle attachment, if you have one.
- Beat on high speed until light and fluffy, 2-3 minutes.
- Add egg and vanilla and mix well.
- Add flour and salt and mix on low speed until incorporated.
- Roll dough into three 1 1/2" logs, wrap in plastic wrap and chill until firm, at least 1 hour or overnight.
- Preheat oven to 350° and line cookie sheet with parchment paper.
- Roll logs in turbinado or granulated sugar, making sure to coat them evenly.
- Slice logs into 1/4" thick cookies and place on cookie sheet 1" apart.
- Use a skewer or toothpick to make four decorative holes in each cookie, making the cookie appear to be a button.
- Bake 15-20 minutes until golden brown.
- Cool on wire rack.
Nutrition Facts : Calories 56.7, Fat 3.2, SaturatedFat 2, Cholesterol 11.7, Sodium 62.8, Carbohydrate 6.4, Fiber 0.1, Sugar 2.4, Protein 0.7
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