Description
These classic French Butter Cookies, known as Sablés Breton, are rich, buttery, and delightfully crumbly. Made with simple ingredients and baked to golden perfection, they are perfect for tea time or gifting during holidays.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
Instructions
- Prepare the Dough: Cream together the softened butter and granulated sugar in a large bowl until light and fluffy. Beat in the egg yolks and vanilla extract thoroughly to combine all wet ingredients.
- Add the Dry Ingredients: Gradually sift the flour and salt into the wet mixture, mixing gently until the dough just comes together without overworking.
- Chill the Dough: Divide the dough into two equal disks. Wrap each in plastic wrap and refrigerate for at least 30 minutes to firm up, making rolling easier.
- Roll and Cut the Cookies: Preheat the oven to 350°F (175°C). On a floured surface, roll out each dough disk to about 1/4-inch thickness. Use cookie cutters to cut into desired shapes and place them on a parchment-lined baking sheet, spaced slightly apart.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Make sure the butter is softened but not melted for easier creaming with sugar.
- Do not overwork the dough after adding flour to maintain tender, crumbly texture.
- Chilling the dough helps prevent spreading and keeps the cookies crisp.
- Store cookies in an airtight container at room temperature for up to one week.
- For a decorative touch, sprinkle some coarse sugar on top before baking.
