French Butter Cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 scant cup confectioners sugar
- 2 egg yolks
- 1 tsp vanilla extract
- 2 ¼ cups flour
- pinch of salt (if your butter is salted, skip this)
- ½ cup turbinado sugar (white can also work)
Instructions
- Mix the butter and 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 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.
- After 45 minutes, remove the dough from the freezer. Place the turbinado (or white) sugar on a flat plate. Roll the logs in the sugar while gently pressing so the sugar sticks to the dough.
- Cut the logs into ¼ to ⅜” slices and place on a lined baking sheet.
- Bake at 350℉ for 12-14 minutes or until the bottoms are golden.
- Leave the cookies on the baking sheet for 5 minutes before transferring to a cooling rack.
- Store in an airtight container.
Notes
You can keep the logs frozen and finish Steps 6-10 a different time. Just let the logs defrost for about ½ hour before rolling in the sugar. If it doesn’t stick, it needs a bit more time to defrost.
