French Butter Cookies Sable Breton

French Butter Cookies (Sable Breton) Mon Petit Four®

WEBJan 24, 2020 · Instructions. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat. Beat the butter …

Rating: 4.5/5(336)
1. 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.
2. 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.
3. 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.
4. 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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Sable Breton Cookies (French Butter Cookies) Jaja Bakes

WEBApr 8, 2022 · Preheat the oven to 340F/170°C and line two baking sheets with parchment papers. Remove the top layer of parchment paper and cut circles with a 2.4-inch (6 cm) …

Rating: 4.8/5(8)

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French Sable Cookies Recipe An Italian in my Kitchen

WEBDec 14, 2019 · In the bowl of the mixer cream the butter on medium speed, then add the sugars and salt, beat for one minute. Reduce the speed to …

1. In the bowl of the mixer cream the butter on medium speed, then add the sugars and salt, beat for one minute. Reduce the speed to low then add the egg yolks and vanilla beat for one minute. Be sure to scrape the bowl.
2. Continue on low speed and add the flour in three additions, combining as you add.
3. Mix the dough just until combined, the dough will be soft. There may be flour remaining at the bottom of the bowl, mix it into the dough with a spatula.
4. Place the dough on a lightly floured flat surface and knead gently into a ball. Divide the dough into two parts. I formed one into a log about 8-9 inches (20-22 cm) and one into a ball. The log is for slice and bake and the round is for cut out cookies. You can do the same or do one or the other. (If you make of the same type of cookie, be sure to make either two logs or two rounds for easier handling of the dough). Wrap the dough in plastic and chill for at least three hours.

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