Sweet, salty and simple, these French butter cookies are completely irresistible.
- Prep time 35 minutes
- Total time 2 hours
- Credits : Canadian Living Magazine
Ingredients
Method
In stand mixer with paddle attachment, beat together butter, sugar and sea salt on medium speed until fluffy, about 3 minutes. Reduce speed to low; beat in egg yolks, 1 at a time, scraping down side of bowl.
In separate bowl, whisk flour with baking powder; beat into butter mixture just until combined.
Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate in airtight container for up to 5 days or freeze for up to 2 months.)
Preheat oven to 300°F. Line 2 baking sheets with parchment paper. Between waxed or parchment paper, roll out 1 disc of dough to 1/4-inch thickness. Using 2-inch round cookie cutter, cut out rounds. Arrange, at least 1 inch apart, on prepared pan. Repeat with remaining dough, rerolling scraps once. Freeze until firm, about 15 minutes.
In small bowl, beat egg with water; brush tops of cookies. Bake, 1 sheet at a time, rotating pan halfway through, until tops are golden brown, about 20 minutes. Let cool on pan on rack for 5 minutes; transfer directly to rack to cool completely. (Make-ahead: Store in airtight container for up to 4 days.)
Test Kitchen Tip: For maximum deliciousness, use the best quality salted butter you can find.
Makes about 40 cookies.
Nutritional facts PER COOKIE: about
- Fibre 0 g
- Sodium 73 mg
- Sugars 4 g
- Protein 1 g
- Calories 73
- Total fat 4 g
- Potassium 10 mg
- Cholesterol 23 mg
- Saturated fat 2 g
- Total carbohydrate 9 g
%RDI
- Iron 3
- Folate 6
- Calcium 2
- Vitamin A 4
