Description
Indulge in the rich, buttery goodness of these classic French Butter Cookies, known as Sablés Breton. With a delicate crumb and a hint of sweetness, these cookies are perfect for any occasion.
Ingredients
For the cookies:
- 1 cup (2 sticks) unsalted butter (softened)
- ⅔ cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon fine sea salt
- 1 egg yolk (for brushing)
Instructions
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add Eggs and Vanilla: Add the 2 egg yolks and vanilla extract, mixing until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms.
- Chill the Dough: Divide the dough into two equal parts, shape each into a disk, and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour.
- Roll and Cut: Preheat the oven to 350°F (175°C). Roll out one disk at a time on a lightly floured surface to about ¼ inch thick. Cut into rounds using a cookie cutter and place on baking sheets.
- Bake: Brush the tops with the remaining egg yolk and bake for 12 to 15 minutes, or until lightly golden. Cool on a wire rack.
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- For richer flavor, use European-style butter.
