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Add a photoServings: 12
Ingredients
- 1/2 lb Unsalted butter, room temperature
- 2/3 c. Packed light brown sugar
- 1 lrg Egg
- 1 tsp Pure vanilla extract
- 2 1/2 c. Sifted all-purpose flour
- 1 tsp Salt
- 1/2 c. Turbinado, (unrefined) or possibly granulated sugar
Directions
- Makes about 5 dozen
- 1. Combine butter and light-brown sugar in the bowl of an electric mixer; beat on high speed with the paddle attachment till fluffy, 2 to 3 min.
- Add in the egg and vanilla, and mix to combine. Add in flour and salt, and mix on low speed till flour is incorporated.
- 2. Roll dough into three 1 1/2-inch-diameter logs. Wrap in plastic wrap, and chill till hard, at least 1 hour or possibly overnight.
- 3. Heat oven to 350 degrees. Line baking sheet with parchment paper or possibly a baking mat. Roll cookie log in sugar, coating them proportionately, and slice into 1/4-inch rounds. Place cookies on baking sheet about one inch apart. Using a cake tester or possibly toothpick, make four decorative holes in each cookie. Bake for 15 to 20 min, till golden. Remove from oven, and let cold completely on wire racks.
- NOTES : A little rumination about mille-feuille, brioche, and croissant convinces most people which the French are the reigning culinary masters of butter. Since these sublime cookies rely on butter for much of their flavor, use the best quality creamery butter you can find. Martha likes to use unsalted Celles sur Belle butter, a brand imported from France which is now available in gourmet groceries around the country. For decorative effect, Martha pierces the top of each cookie to resemble button holes and sprinkles them with raw turbinado sugar before baking. The coarse, blond sugar crystals give a delicate molasses flavor and a shimmering finish to the baked cookies. The dough for these French butter cookies can be made a day or possibly two in advance, and can be frzn in an airtight container for up to a month.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 12 servings | |
| Calories 284 | |
| Calories from Fat 141 | 50% |
| Total Fat 15.99g | 20% |
| Saturated Fat 9.88g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 206mg | 9% |
| Potassium 55mg | 2% |
| Total Carbs 31.95g | 9% |
| Dietary Fiber 0.7g | 2% |
| Sugars 12.02g | 8% |
| Protein 3.38g | 5% |
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