Butter Cookies / Sablé Breton

Butter Cookies / Sablé Breton
Yields: 35 Cookies / 0.5 ounce (14g) each 3 inch (8cm) Diameter / 1.8 inch (2mm) Thick.

3/4 cup (150g) granulated sugar
2 pinches fleur de sel, or kosher salt
4 ea. (80g) egg yolks
1 1/2 sticks (160g) unsalted butter, softened
2 lemon zest
1 vanilla bean, scrap out the seeds or 1/2 tsp (2.5ml) vanilla extract (optional)
1 Tbsp (12g) baking powder
1.6 cups (200g) all-purpose flour, sifted
Beat egg yolks, sugar, salt and vanilla. Mix in softened butter until smooth. Add the sifted flour. Roll out pastry between 2 parchment papers and
freeze until set. Preheat the oven to 375°F (190ºC). Remove the parchment from the top. Brush the surface of the dough twice with 2 beaten egg
yolks and a pinch of salt. Pre bake for 5 minutes and remove from oven. Cut out cookies using a cookie cutter. Put cookies back in the oven to
finish cooking for about 8 minutes more or until lightly golden brown. Let cook and store in dry place for a few days.

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