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Ingredients
| eggs: 6 (yolks) |
| granulated sugar: 1 1/4 cups |
| unsalted butter: 1 cup (softened) |
| pure vanilla extract: 1/2 tsp |
| all-purpose flour (unsifted): 4 cups |
| salt: 1/4 tsp |
| eggs: 2 (yolks) |
| water: 2 Tbl |
Brittany Butter Cookies
Credit: Food.com
User rating:
-
Prep Time
60 min -
Cook Time
55 min -
Servings
2 serving(s)
Tags
- Stack two baking sheets together and line the top with parchment paper. You will need to repeat this for each batch.
- In a mixer bowl, using a whisk attachment, whisk egg yolks and sugar until thick and pale, 1 to 2 minutes. Slowly blend in softened butter and vanilla.
- Gradually add flour and salt, blending until dough is thick and stiff. If it is still quite soft add a bit more flour, a few tablespoons at a time. Knead dough gently and briefly on a lightly floured work surface. Then wrap dough well and refrigerate 45 minutes.
- Preheat oven to 325°F
- On a lightly floured surface, roll dough to 3/4 inch thickness. Cut into 3 inch round cookies and place on prepared baking sheet. With tines of a fork make a criss cross pattern on the dough.
- For glaze, in a small bowl whisk egg yolks with water. Brush each cookie generously with egg wash mixture.
- Bake until golden on top and browned around the edges, 50 to 55 minutes. Let cool completely on baking sheets.