Butter Cookies
Indulge in the rich, buttery flavor of classic French Breton Sable Butter Cookies. Originating from Brittany, these elegant cookies feature a delicate sweetness and melt-in-your-mouth texture. Perfect for any occasion, their golden finish and decorative lines make them as beautiful as they are delicious. Let's bring a taste of French patisserie to your kitchen with this timeless recipe!
Ingredients:
- 120 g butter (room temperature)
- 300 g all purpose flour
- 1/2 teaspoon baking powder
- 90 g icing sugar
- 1 tsp vanilla paste
- 1 egg (beaten)
For the Glaze:
- 1 teaspoon cocoa powder
- 1 teaspoon milk
- 1 egg yolk
Yields approx. 24 cookies
Instructions:
1. Using a mixer with paddle attachment, cream the butter and icing sugar just until well combined, at least 2 minutes until creamy.
2. Add the egg and vanilla paste, and mix until well incorporated.
3. Sift the flour, salt and baking powder into the butter mixture and pulse the mixer until the mixture forms a ball. Do not overwork your cookie dough!
4. Wrap the dough in plastic wrap and refrigerate for 15 minutes.
5. Preheat your oven to 170°C.
6. On a clean, floured surface, roll out the dough to a thickness of 0.5 cm.
7. Use a round cookie cutter (5.5/6cm) to cut the cookies and place them on a baking tray lined with parchment paper.
8. Gather the remaining dough, roll it out again, and continue cutting out cookies until all the dough is used.
9. In a small bowl, whisk the egg yolk with cocoa powder and milk until smooth.
10. Brush the mixture over the top of each cookie. I brushed 2 times for a glossier finish.
11. For a decorative touch, scratch lines on the cookies with a thin stick or fork.
12. The cookies glazed with the cocoa yolk can be baked straight away.
13. For a classic finish, simply brush the egg yolk over the cookies without adding cocoa.
13. Create lines on the cookies with a fork, then refrigerate them for half an hour before baking.
14. Place the cookies in the preheated oven and bake for 20 minutes, or until the cookies are golden brown.
15. Remove the cookies from the oven and allow them to cool completely on a wire rack.