FRENCH COOKIE CUTTERS RECIPES

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FRENCH BUTTER COOKIES RECIPE: HOW TO MAKE IT



French Butter Cookies Recipe: How to Make It 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

Total Time 55 minutes

Prep Time 45 minutes

Cook Time 10 minutes

Yield 2 dozen.

Number Of Ingredients 7

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, FatContent 6g fat (3g saturated fat), CholesterolContent 37mg cholesterol, SodiumContent 42mg sodium, CarbohydrateContent 12g carbohydrate (4g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

FRENCH BUTTER COOKIES FROM JOY OF BAKING RECIPE - FOOD.COM



French Butter Cookies from Joy of Baking Recipe - Food.com image

This is a classic French cookie originating in Normandy France. These cookies are delicious plain, but they can also be flavored with ground nuts or zests and they can even be sandwiched together with jam or preserves, ganache, or lemon curd.

Total Time 1 hours 37 minutes

Prep Time 1 hours 25 minutes

Cook Time 12 minutes

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 9

10 tablespoons unsalted butter, room temperature
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1 tablespoon water

Steps:

  • In the bowl of your electric mixer (or with a hand mixer), beat butter and sugar until light and fluffy (2-3 minutes).
  • Add the egg and vanilla extract and beat until blended.
  • In a separate bowl, whisk together the flour, baking powder and salt.
  • Add the flour mixture to the butter mixture and beat just until incorporated. Do not over mix the dough.
  • Transfer the dough to a lightly floured work surface, knead the dough a few times to bring it together, and then divide the dough in half.
  • Wrap each half in plastic wrap and refrigerate until firm (at least an hour).
  • Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven.
  • Line two baking sheets with parchment paper and set aside.
  • Remove one portion of the dough from the refrigerator and place on a lightly floured work surface. Roll out the dough until it is 1/4 inch (1 cm) thick. Using a lightly floured 2 inch (5 cm) round fluted cookie cutter, cut out the cookies, placing them on the prepared sheet.
  • Place the baking sheet of cut out cookies in the refrigerator for about 15 -20 minutes to chill the dough.
  • Meanwhile, in a small bowl, whisk the egg with the water for the egg wash. Remove the cookies from the refrigerator and brush the tops with the egg wash.
  • Then, with the tines of a fork (or I like to use the end of a toothpick), make a crisscross pattern on the top of each cookie.
  • Bake cookies in the preheated oven for about 12-14 minutes (depending on size of cookie) or until golden brown around the edges.
  • Cool cookies on wire rack.
  • Store in an airtight container for up to a week.

Nutrition Facts : Calories 68.8, FatContent 3.5, SaturatedFatContent 2.1, CholesterolContent 20.2, SodiumContent 25.7, CarbohydrateContent 8.1, FiberContent 0.2, SugarContent 2.8, ProteinContent 1.1

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