French Butter Cookies 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 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

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 COOKIES FROM JOY OF BAKING



French Butter Cookies from Joy of Baking image

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

10 tablespoons unsalted butter, room temperature
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1 tablespoon water

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

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

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Top Asked Questions

What's the best way to make French butter cookies?
Directions. Cream butter and sugar until light and fluffy. Beat in 2 egg yolks and vanilla. Gradually beat in flour and salt. Divide dough into two portions; shape each into a disk. Cover; refrigerate until firm enough to roll, about 30 minutes. Preheat oven to 350°. Working with one portion of dough at a time, roll to 1/4-in.
How to make French butter cookies in ventray?
In Ventray stand mixer, over medium speed beat butter for 30 seconds. Then gradually add in two sugars, beat until light and fluffy Turn Ventray mixer to low speed, add in the dry ingredients in batches.
Where can you find French butter cookies in France?
These French butter cookies, also known as sablés in French, are possibly the most widely enjoyed cookie in France. They’re what chocolate chip cookies are to Americans. You’ll find these French butter cookies in almost every grocery store in France.
What kind of cookies are in French cookies?
Try our decadent recipes for French cookies. What types of French cookies are there? French macarons, palmiers, lace cookies, waffles cookies, meringues—you name it! But we have to give these soft, cakelike madeleines the prize. They have a delicate hazelnut flavor—perfect for making great memories!

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