French Butter Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
½ cup butter, softened to room temperature
02 -
½ cup powdered sugar, sifted before measuring
03 -
1 egg yolk, at room temperature
04 -
½ teaspoon vanilla extract
05 -
1 cup plus 2 Tablespoons all-purpose or cake flour
→ Coating
06 -
¼ cup granulated sugar
# Instructions:
01 -
Cream butter and powdered sugar with a spatula until pale and light in texture. Mix in egg yolk and vanilla extract until combined. Sift in flour and mix to form a soft dough.
02 -
Wrap dough in plastic wrap and refrigerate for 20 minutes.
03 -
Divide chilled dough in 2 pieces. Roll each piece into a log about 4 inches (10cm) long and 1 inch (3cm) in diameter.
04 -
Wrap each log separately in plastic wrap and freeze for 45 minutes.
05 -
Preheat oven to 356°F/180°C. Line a baking sheet with parchment paper. Roll the chilled logs in granulated sugar to coat evenly.
06 -
Cut logs into ⅜ inch (1cm) thick slices. Arrange on baking sheet and bake for 15-18 minutes until golden.
07 -
Leave cookies on baking sheet for 5 minutes after removing from oven - they'll crisp up as they cool. Then transfer to cooling rack.
# Notes:
01 -
Store in airtight container for up to 5 days
02 -
Dough can be refrigerated if it becomes too soft to handle
03 -
Both salted and unsalted butter work well
04 -
Don't skip the chilling steps for best results