Ingredients for French Butter Cookies From Joy Of Baking
- 1 cup (2 sticks) softened unsalted butter
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon water
- 1 large egg yolk
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How to Make French Butter Cookies From Joy Of Baking
- Cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup granulated sugar in a large bowl until light and fluffy (about 3-5 minutes with an electric mixer).
- Beat in 1 large egg and 1 teaspoon pure vanilla extract until well combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface, knead gently a few times to form a cohesive dough, and divide it in half.
- Wrap each half in plastic wrap and refrigerate for at least 1 hour, or until firm.
- Preheat your oven to 350°F (175°C) and position a rack in the center.
- Line two baking sheets with parchment paper.
- On a lightly floured surface, roll out one portion of the dough to ¼ inch thickness.
- Use a 2-inch fluted cookie cutter to cut out cookies and place them on the prepared baking sheets.
- Refrigerate the baking sheets of cookies for 15-20 minutes.
- In a small bowl, whisk together 1 large egg yolk and 1 teaspoon of water for the egg wash.
- Remove the chilled cookies from the refrigerator and brush the tops with the egg wash.
- Create a crisscross pattern on each cookie using the tines of a fork.
- Bake for 12-14 minutes, or until the edges are golden brown.
- Let the cookies cool completely on a wire rack before storing.
- Store in an airtight container at room temperature for up to a week.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
11g
Fat
10g
Carbs
2g
