Mamas French Butter Cookies Recipes

FRENCH BUTTER COOKIES

French Butter Cookies image

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

Ingredients

2/3 cup European-style salted butter, softened
1/2 cup sugar
3 large egg yolks, room temperature, divided use
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
2 tablespoons water

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.

MAMA'S FRENCH BUTTER COOKIES FROM VIRGINIA WILLIS

Mama's French Butter Cookies from Virginia Willis image

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

Ingredients

2 cups all-purpose flour
1/4 teaspoon fine sea salt
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 cup unsalted butter, at room temperature
1/2 cup vegetable shortening, preferably Crisco, at room temperature
1 1/2 cups confectioners' sugar, sifted
1 egg, at room temperature
1 teaspoon vanilla extract

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

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