Best 4 French Butter Cookies Recipes

FRENCH BUTTER COOKIES

Steps:

• Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in 2 egg yolks and vanilla. Gradually beat in flour and salt. Divide dough into 2 portions; shape each into a disk. Cover; refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. Working with 1 portion of dough at a time, roll to 1/4-in. thickness between parchment. Cut with floured 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Whisk remaining egg yolk and water; brush over cookies. Create a cross-hatch design by dragging the tines of a fork across the cookie., Bake until edges are light golden, 12-15 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.

FRENCH BUTTER COOKIES

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, combine butter and light-brown sugar; beat on high speed until fluffy, 2 to 3 minutes. Add egg and vanilla, and mix to combine. Add flour and salt, and mix on low speed until flour is incorporated.
• Roll dough into three 1 1/2-inch-diameter logs. Wrap in plastic wrap, and refrigerate until firm, at least 1 hour or overnight.
• Heat oven to 350 degrees. Line baking sheet with parchment paper or a Silpat. Roll cookie log in sugar, coating it evenly, and slice into 1/4-inch rounds. Place cookies on baking sheet about 1 inch apart. Using a cake tester or toothpick, make 4 decorative holes in each cookie. Bake until golden brown, 15 to 20 minutes. Remove from oven, and let cool completely on wire racks.

FRENCH CRèME PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees. In a large mixing bowl, cream butter, Crisco, & peanut butter. Add powdered sugar & beat until fluffy. Blend in vanilla & egg and beat until creamy. Stir in the flour, soda, salt, & cream of tarter; mix well. Chill for about 30 minutes or so for easier handling. Roll dough into 1-inch balls & place them 2-3 inches apart on a parchment lined cookie sheet. Slightly, flatten each cookie ball with a fork....using a cris-cross pattern. Note: coat a fork with shortening, and then dip the fork in sugar before cris-crossing each cookie so the fork don't stick to the dough. Bake for about 12 minutes. Cool cookies on cookie sheets a bit because these cookies can crumble easily if you don't let them rest. Then... Remove from cookie sheets & cool on racks completely.

MAMA'S FRENCH BUTTER COOKIES

Steps:

• In a bowl, sift together the flour, salt, baking soda, and cream of tartar. Set aside.
• In the bowl of a heavy-duty mixer fitted with the paddle, cream the butter and shortening on medium speed until light and fluffy. Add the confectioners' sugar and beat on low speed until smooth. Add the egg and vanilla extract and continue beating on low until well combined.
• On low speed, slowly add the reserved dry ingredients. Beat until well combined. Cover with plastic wrap. Transfer to the refrigerator and chill until very firm, at least 2 hours.
• Preheat the oven to 350°F. Using an ice cream scoop or a melon baller, take some of the dough and shape it into small 1-inch balls. (Keep the remaining dough in the refrigerator, as it must be kept chilled.) Place the dough balls on an ungreased baking sheet and press with the tines of a fork to flatten. Bake until pale golden, but not brown, 10 to 12 minutes. Cool slightly on the baking sheet on a rack. Then, using a spatula, transfer the cookies to a rack to cool completely.