Description
Classic French butter cookies, known as Sable Breton, made from a rich, shortbread-like dough featuring salted butter for a tender, crumbly texture and a golden finish. These buttery, vanilla-infused cookies are perfect for teatime or as a delicate treat.
Ingredients
Cookie Dough
- 1/2 cup + 1 tbsp granulated sugar
- 1/2 cup + 5 tbsp salted butter*
- 3 egg yolks, separated
- 1 tsp vanilla extract
- 2 cups + 2 tbsp all-purpose flour, plus more for dusting work surface
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Beat butter and sugar: In a mixing bowl, beat the salted butter and granulated sugar together on medium speed until the mixture is light and fluffy, which takes about 1 minute.
- Add egg yolks and vanilla: Add 2 of the egg yolks along with the vanilla extract to the butter-sugar mixture. Mix on medium speed until fully incorporated, stopping to scrape the sides of the bowl with a rubber spatula to ensure even mixing.
- Incorporate flour: Gradually add the all-purpose flour to the wet ingredients. Mix on low speed just until the dough begins to clump together, being careful not to overmix to maintain a tender texture.
- Roll out the dough: Lightly flour a clean wooden board or countertop and transfer the dough onto it. Shape the dough into a large ball with your hands. Dust the top of the dough with flour and roll it out using a rolling pin to about 1/4 inch thick. If the dough sticks, sprinkle a small amount of flour on top and continue rolling.
- Cut cookies: Use a medium round cookie cutter (approximately 2.25 inches or 5.75 cm in diameter) to cut out rounds from the dough. Carefully lift and transfer 12 cookies to the prepared baking sheet, spacing them apart to prevent sticking.
- Design and glaze cookies: Beat the remaining egg yolk in a small bowl. Using a fork, create a cross-hatch pattern on the surface of each cookie by dragging the fork vertically and then horizontally. Lightly brush the tops of the cookies with the beaten egg yolk to achieve a glossy, golden finish when baked.
- Bake and cool: Bake the cookies in the preheated oven for 12 to 15 minutes, or until they turn a deep golden brown color. Once baked, transfer the cookies to a wire cooling rack and let them cool completely before serving.
Notes
- Salt content: Since typical salted butter contains about 1/4 teaspoon of salt per 1/2 cup, if substituting with unsalted butter, add a scant 1/2 teaspoon of salt to the dough to maintain proper seasoning.
- Cookie cutter size and thickness are important to ensure even baking and the characteristic texture of Sable Breton.
- Be careful not to overwork the dough when mixing or rolling to keep the crumb tender.
- Egg yolk wash gives the cookies their signature shiny, golden surface and enhances flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
