French Butter Cookies for Shavuos

This classic cookie is so simple but so good. And, no, you can’t replace the butter.

Did you ever have a classic butter cookie? Unassuming, not fancy – but that rich butter flavor is the perfect complement to your morning coffee. They’re more popular in cafes in Israel than they are here in the US and I like to buy a container or two to bring home whenever I go.

We get used to making our baked goods pareve to keep things simple. But on Shavuos, we go all in on the dairy. So this time of year might be when you’d try some of these cookies – but it won’t be the last time. No need to wait for a trip to Israel, I’ll be stashing these in my freezer from now on!

Mix the butter, at room temperature,

and confectioners sugar

until it turns into an even light yellow color.

We found it easiest to do this with a gloved hand.

Add the egg yolks

and vanilla.

Mix with a spatula.

Add the flour and salt, and mix until a soft dough forms. (Use your hand again.)

Wrap the dough in plastic wrap and refrigerate for about 20 minutes.

Divide the dough into 4 parts. Roll each portion into a log, approximately 4 inches long.

Wrap each log in plastic wrap and freeze.

Roll the logs in the sugar while gently pressing so the sugar sticks to the dough. 

Cut the logs into ¼ to ⅜” slices.