Recipe by Chef Kate
A classic sugar cookie found throughout Normandy, sometimes called a galette or petit beurre. Serve with fruit desserts.
Top Review by Buster's friend
These are an elegant eggy cookie that needs to be worked quickly & kept chilled. I found the ones that were cut later a I went through the dough were not as texturally pleasing. Next time I'll use the old pastry cutter to cut in the dough to avoid any heat from machines. I will make again but break the dough into three disks (cutting one at a time) & keep a chilled plate to put my cutouts on to keep them chilled until baking. Their taste is wonderful! Thank you Chef Kate for a recipe that is worth the effort.
- 2 cups flour
- 8 tablespoons unsalted butter, cold
- 1⁄2 cup sugar
- 5 egg yolks
- 1⁄4 teaspoon salt
- 1 teaspoon vanilla
- 2 tablespoons milk
Directions See How It's Made
- Sift the flour and the sugar into a large bowl and add the butter, bit by but, mixing with an electric mixer or by hand.
- Continue mixing until the dough takes on a sandy consistency.
- Add four of the egg yolks, one by one, the salt and the vanilla, continuing to mix.
- Form the dough into a ball, wrap in plastic, and refrigerate for at least an hour.
- Pre-heat the oven to 350 degrees.
- Roll out the dough to a thickness of 1/4".
- With a cookie or biscuit cutter (or a small glass) cut out two inch circles and place on a lightly buttered cookie sheet.
- Mix the remaining egg yolk with the milk and, with a pastry brush, coat the top of each cookie.
- With the tip of a small knife, score 6 or 7 stripes on each cookie.
- Bake for 15 minutes or until lightly browned.
- Remove from oven, cool on a rack and store in an airtight container.