Best French Butter Cookies From Joy Of Baking Recipes

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FRENCH BUTTER COOKIES



French Butter Cookies 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

Time 55m

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, 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 COOKIES



French Butter Cookies image

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

1 cup (2 sticks) unsalted butter, room temperature
2/3 cup packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract
2 1/2 cups sifted all-purpose flour
1 teaspoon salt
1/2 cup turbinado, (unrefined) or granulated sugar

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 CAKES (MADELEINES)



French Butter Cakes (Madeleines) image

Sponge cake cookie--in shell shaped molds.

Provided by Judy Farris

Categories     World Cuisine Recipes     European     French

Yield 12

Number Of Ingredients 8

2 eggs
¾ teaspoon vanilla extract
⅛ teaspoon salt
⅓ cup white sugar
½ cup all-purpose flour
1 tablespoon lemon zest
¼ cup butter
⅓ cup granulated sugar for decoration

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

MAMA'S FRENCH BUTTER COOKIES FROM VIRGINIA WILLIS



Mama's French Butter Cookies from Virginia Willis image

From the cookbook Bon Appetit, Y'all by Virginia Willis. You can find more recipes at her website www.virginiawillis.com.

Provided by linguinelisa

Categories     Dessert

Time 3h8m

Yield 4 dozen

Number Of Ingredients 9

2 cups all-purpose flour
1/4 teaspoon fine sea salt
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 cup unsalted butter, at room temperature
1/2 cup vegetable shortening, preferably Crisco, at room temperature
1 1/2 cups confectioners' sugar, sifted
1 egg, at room temperature
1 teaspoon vanilla extract

Steps:

  • In a bowl, sift together first four ingredients. Set aside.
  • In large bowl, cream butter and shortening on medium speed until light and fluffy. Add confectioners sugar and beat on low speed until smooth. add egg and vanilla extract and beat on low until well combined.
  • On low speed, slowly add dry ingredients. Beat until well combined. Cover with plastic wrap. Refrigerate until very firm and cool, at least 2 hours.
  • Preheat oven to 350. Take some of the dough and shape it into 1-inch balls. (Keep remaining dough in the refrigerator, as it must be kept chilled.) Place balls on ungreased cookie sheet and press with the tines of a fork to flatten. Bake until golden, but not brown, 10 to 12 minutes. Cool slightly on the baking sheet on a rack. then using a spatula, transfer the cookies to a rack to cool completely.

Nutrition Facts : Calories 855.4, Fat 50.4, SaturatedFat 22.4, Cholesterol 107.5, Sodium 483.5, Carbohydrate 93.3, Fiber 1.7, Sugar 44.4, Protein 8.3

FRENCH BUTTER COOKIES



French Butter Cookies image

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

1 cup butter, softened
2/3 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups sifted flour
1 teaspoon salt
1/2 cup turbinado sugar (unrefined) or 1/2 cup granulated sugar

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 SUGAR COOKIES



French Sugar Cookies image

Make and share this French Sugar Cookies recipe from Food.com.

Provided by chefRD

Categories     Dessert

Time 8m

Yield 3 dozen

Number Of Ingredients 10

1 1/4 cups sugar
1 cup confectioners' sugar
1 cup softened butter (unsalted)
1 cup oil
2 eggs (beaten)
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
1 1/2 teaspoons pure vanilla extract
4 cups flour (all purpose)

Steps:

  • Mix all the dry ingredients together in a large mixing bowl. In another small bowl combine the softened butter with the oil, the beaten eggs and vanilla. Incorporate into the dry ingredients.
  • Refrigerate for 1 hour.
  • Roll into 1 inch balls. Mash down with a glass dipped in granulated sugar. Give 1 1/2 inches between cookies to allow them to spread out when baking.
  • Bake at 375°F till edges turn lightly tan. Cool before removing from cookie sheet.

Nutrition Facts : Calories 2327.3, Fat 139, SaturatedFat 49.6, Cholesterol 303.7, Sodium 1681.6, Carbohydrate 251.5, Fiber 4.5, Sugar 123.4, Protein 22.1

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