This French version of shortbread cookies is gorgeous to behold, and delicious to eat. Measurements are provided in grams as well as standard American measurements; a food scale is helpful here for precise measurements. Use salted French-import President butter, if possible; one stick is 198 grams, meaning a smidgen more of another butter will provide the perfect amount--plus, the end taste will be more like the French original! If making with unsalted butter, add 1/2 teaspoon salt to compensate. Recipe makes about 22 cookies.
Course: Dessert, Snack
Keyword: cookies, french
Author: Beth Cato
small cookie cutter
200gramssalted butter 1/2 cup plus 5 Tablespoons, President butter recommended
120gramswhite sugar 1/2 cup plus 1 Tablespoon
3egg yolks divided
280gramsall-purpose flour 2 cups plus 2 Tablespoons, plus more if needed to dust work surface
Preheat oven at 375-degrees. Line a large baking sheet with parchment paper or use a silicone mat.
Beat together the butter and sugar until light and fluffy. Add two egg yolks and vanilla extract. Add flour until just incorporated.
Lightly flour work surface and hands. Using rolling pin or hands, press dough to about 1/4-inch thickness.
Use a small round cookie cutter on dough. Transfer rounds to cookie sheet, spaced out a bit. Use a fork to scratch a crosshatch pattern in the top, like a hashtag with more lines.
Beat remaining egg yolk in a small bowl. Brush tops of cookies with yolk.
Bake for 12 to 15 minutes, until cookies are a consistent golden color. Transfer to a rack to completely cool.