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French Butter Cookies

French Butter Cookies
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Buttery, crumbly, and delicately sweet, French Butter Cookies—also known as Sablés Bretons—are a classic treat from the Brittany region of France. These simple yet elegant cookies melt in your mouth with every bite and are perfect for pairing with tea, coffee, or as a gift during the holidays. Made with just a handful of ingredients, their rich flavor and delicate texture are what make them a timeless favorite.

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Ingredients

  • 1 cup (2 sticks) unsalted butter, softened

  • ⅔ cup granulated sugar

  • 2 large egg yolks (reserve 1 for brushing)

  • 2 cups all-purpose flour

  • ½ tsp fine sea salt

  • 1 tsp vanilla extract (optional, for aroma)

  • 1 tbsp milk or cream (for egg wash)

Instructions

Step 1: Cream the Butter and Sugar

  1. In a large mixing bowl, cream together the softened butter and granulated sugar using a mixer until pale and fluffy (about 2–3 minutes).

  2. Add 1 egg yolk and vanilla extract (if using). Mix until fully incorporated.

Step 2: Add the Dry Ingredients

  1. Gradually add flour and salt to the butter mixture.

  2. Mix on low speed or with a spatula until the dough comes together—it will be soft but not sticky.

Step 3: Chill the Dough

  1. Divide the dough into two equal portions. Flatten each into a disc and wrap in plastic wrap.

  2. Chill in the refrigerator for at least 1 hour (or up to overnight).

Step 4: Roll and Cut

  1. Preheat oven to 350°F (175°C).

  2. On a lightly floured surface, roll out one disc of dough to about ¼-inch thickness.

  3. Cut out cookies using your cutter and place them on a parchment-lined baking sheet, about 1 inch apart.

Step 5: Egg Wash and Decorate

  1. Beat the reserved egg yolk with 1 tablespoon of milk or cream.

  2. Lightly brush each cookie with the egg wash using a pastry brush.

  3. Optional: Use the tines of a fork to create a crisscross pattern on top for a traditional look.

Step 6: Bake the Cookies

  1. Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden.

  2. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use High-Quality Butter – The flavor of these cookies depends heavily on the butter, so choose a good one.
Don’t Overbake – Remove them when edges are just golden; they’ll continue to firm as they cool.
Chill the Dough – Helps the cookies hold their shape and prevents spreading.
Roll Evenly – Keep the dough uniform for consistent baking.
Store Properly – Airtight containers keep the cookies fresh and crisp.

Find it online: https://martharecipes.com/french-butter-cookies/