French Salted Butter Cookies (Sablé Breton) Stephanie Davi Audrey Lisa Audrey Will Audrey Ken Neumann Audrey Cj Audrey H. Jude Boudreaux Audrey Deb W. Audrey
These French Salted Butter Cookies (Sablé Breton) are buttery, flaky, and tender, made effortlessly using a pressure cooker to speed up the baking process without sacrificing flavor or texture.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 cup Salted butter softened, equal to 2 sticks
- ¾ cup Granulated sugar
- 2 Large egg yolks
- 1 ½ cups All-purpose flour
- ½ teaspoon Baking powder
- ½ teaspoon Fine sea salt
- 1 teaspoon Vanilla extract
- 1 Large egg yolk for egg wash
- 1 tablespoon Milk for egg wash
Instructions
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add egg yolks one at a time, mixing between additions. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Slowly combine the dry ingredients with the wet, stirring until smooth dough forms.
- Form dough into a disc, wrap in plastic wrap, and chill for 30 minutes.
- Roll out the dough to ¼-inch thickness on a floured surface.
- Cut dough into rounds and place on lined baking sheet.
- Prepare the egg wash by mixing 1 large egg yolk with 1 tablespoon of milk.
- Brush tops of cookies with egg wash and create a crosshatch pattern using a fork.
- Bake for 15 to 18 minutes, or until edges are lightly golden.
- Let cookies cool slightly on the baking sheet before transferring to a wire rack to cool completely.
Notes
Store these cookies in an airtight container to maintain a tender center and crisp edge, or freeze them for later enjoyment. Great paired with coffee or tea.