French Butter Cookies


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  • Total Time

    Prep: 15 min. + chilling Bake: 15 min./batch + cooling

  • Makes

    2 dozen

  • Ingredients

  • 2/3 cup European-style salted butter, softened
  • 1/2 cup sugar
  • 3 large egg yolks, divided
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 tablespoons water
  • 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. 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

    1 cookie: 107 calories, 6g fat (3g saturated fat), 37mg cholesterol, 42mg sodium, 12g carbohydrate (4g sugars, 0 fiber), 1g protein.

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