FRENCH BUTTER COOKIES
Since these sublime cookies rely on butter for much of their flavor, use the best quality creamery butter you can find.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 5 dozen
Number Of Ingredients 7
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, combine butter and light-brown sugar; beat on high speed until fluffy, 2 to 3 minutes. Add egg and vanilla, and mix to combine. Add flour and salt, and mix on low speed until flour is incorporated.
- Roll dough into three 1 1/2-inch-diameter logs. Wrap in plastic wrap, and refrigerate until firm, at least 1 hour or overnight.
- Heat oven to 350 degrees. Line baking sheet with parchment paper or a Silpat. Roll cookie log in sugar, coating it evenly, and slice into 1/4-inch rounds. Place cookies on baking sheet about 1 inch apart. Using a cake tester or toothpick, make 4 decorative holes in each cookie. Bake until golden brown, 15 to 20 minutes. Remove from oven, and let cool completely on wire racks.
FRENCH BUTTER COOKIES
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
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.
FRENCH BUTTER CAKES (MADELEINES)
Sponge cake cookie--in shell shaped molds.
Provided by Judy Farris
Categories World Cuisine Recipes European French
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds; set aside.
- Melt butter and let cool to room temperature.
- In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
- Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
- Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
- Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
- Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
- Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they're baked. Leftover madeleines are wonderful when dunked into coffee or tea.
- Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour.
Nutrition Facts : Calories 108.8 calories, Carbohydrate 15.3 g, Cholesterol 41.2 mg, Fat 4.7 g, Fiber 0.2 g, Protein 1.6 g, SaturatedFat 2.7 g, Sodium 63.3 mg, Sugar 11.2 g
FRENCH BUTTER COOKIES
Everything a butter cookie should be and cute as a button. Before baking, four holes are made in these cookies so they look like big buttons. Unlike most other recipes this one uses brown sugar and a fancy edge made of turbinado sugar. They melt in your mouth.
Provided by sugarpea
Categories Dessert
Time 2h45m
Yield 60 cookies
Number Of Ingredients 7
Steps:
- Cream butter and brown sugar with electric mixer equipped with paddle attachment, if you have one.
- Beat on high speed until light and fluffy, 2-3 minutes.
- Add egg and vanilla and mix well.
- Add flour and salt and mix on low speed until incorporated.
- Roll dough into three 1 1/2" logs, wrap in plastic wrap and chill until firm, at least 1 hour or overnight.
- Preheat oven to 350° and line cookie sheet with parchment paper.
- Roll logs in turbinado or granulated sugar, making sure to coat them evenly.
- Slice logs into 1/4" thick cookies and place on cookie sheet 1" apart.
- Use a skewer or toothpick to make four decorative holes in each cookie, making the cookie appear to be a button.
- Bake 15-20 minutes until golden brown.
- Cool on wire rack.
Nutrition Facts : Calories 56.7, Fat 3.2, SaturatedFat 2, Cholesterol 11.7, Sodium 62.8, Carbohydrate 6.4, Fiber 0.1, Sugar 2.4, Protein 0.7
FRENCH BUTTER COOKIES FROM JOY OF BAKING
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.
Provided by Annacia
Categories Dessert
Time 1h37m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 9
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, Fat 3.5, SaturatedFat 2.1, Cholesterol 20.2, Sodium 25.7, Carbohydrate 8.1, Fiber 0.2, Sugar 2.8, Protein 1.1
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FRENCH BUTTER COOKIES (SABLE BRETON) - MON PETIT FOUR®
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4.5/5 (233)Total Time 30 minsCategory DessertCalories 140 per serving
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat. Beat the butter and sugar together on medium speed until light and fluffy - about 1 minute.
- Add 2 egg yolks and the vanilla extract, and mix on medium speed until they're incorporated. Stop to scrape the bowl with a rubber spatula before resuming the mixing. Add the flour in and mix on low speed just until the dough starts to clump together.
- Lightly flour a wooden board or counter before placing the mass of dough onto it. Use your hands to shape the dough into a big ball. Then sprinkle some flour on top of the dough before using a rolling pin to roll the dough out. As soon as the dough starts sticking to your pin, sprinkle a pinch of flour on the dough, then resume rolling. Roll your dough out until it's approximately 1/4" thick.
- Use medium round cookie cutters (2.25"/5.75 cm) to cut out round cookies from the dough. Use a sharp-edged spatula to transfer the cookie rounds onto the baking sheet. Place 12 cookies on the baking sheet, spaced out from each other. Beat the remaining yolk in a small bowl. Use a fork to make a cross-hatch pattern on the cookies (drag the fork down vertically on the cookie, then drag the fork across horizontally). Brush the tops of the cookies with the beaten egg yolk.
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