Description
French Butter Cookies, also known as Sablés Breton, are rich, crumbly cookies originating from Brittany, France, made with high-quality butter and a hint of sea salt.
Ingredients
Units
Scale
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (90g) powdered sugar
- 2 large egg yolks
- 1/2 teaspoon vanilla extract
- 2 cups (240g) all-purpose flour
- 1/2 teaspoon fine sea salt
- 1 egg yolk (for egg wash)
- 1 teaspoon water (for egg wash)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream the softened butter and powdered sugar until light and fluffy.
- Add in the egg yolks and vanilla extract, and mix until combined.
- Gradually add the flour and sea salt, mixing until the dough comes together.
- Roll the dough into a log or flatten into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
- Roll out the dough to about 1/4 inch thick and cut into rounds or desired shapes.
- Place the cookies on the prepared baking sheet. Mix the egg yolk and water to make the egg wash and brush the tops of the cookies.
- Optionally, use a fork or knife to create a crosshatch pattern on the surface of each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Use European-style butter for a richer flavor.
- Chilling the dough helps the cookies maintain their shape while baking.
- The cookies can be stored in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 4g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg