I fell in love with some butter cookies that a friend gave me one Christmas. They came in a tin, and were called called Le Grande Galette French Butter Cookies. and came from Costco. They’re apparently stocked seasonally and not this year at all. So I decided to recreate them. They hail from Brittany in northern France, where butter is locally made and widely used. Using a good European or local butter is best. We had a pound of Amish butter we picked up at the Produce Place, but any supermarket butter will work fine. Just make sure it’s salted. These cookies are crisper than Irish shortbread (such as Walkers) and are brushed with a beaten egg yolk, giving them a nice yellow shine. Bon Apettite.
1. Preheat oven to 375F.
2. Combine butter and sugar. Beat 1 minute. Add egg yolks and vanilla. Beat well or until dough starts to come together. Gather the dough with your hands and place on a floured surface. Roll out to 1/4-inch and cut with 2-inch cookie cutter. Place on ungresed cookie sheet. Press with a fork creating a plaid. Brush with egg yolk. Bake 12 minutes. Makes 36 cookies.
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