Brittany Butter Cookies

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READY IN: 1hr 55mins
YIELD: 2 dozen
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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