Brittany Butter Cookies – a delicious recipe with egg yolks, sugar, unsalted butter, vanilla, all-purpose, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Stack two baking sheets together and line the top with parchment paper. You will need to repeat this for each batch.
2
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.
3
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.
4
Preheat oven to 325u00b0F
5
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.
6
For glaze, in a small bowl whisk egg yolks with water. Brush each cookie generously with egg wash mixture.
7
Bake until golden on top and browned around the edges, 50 to 55 minutes. Let cool completely on baking sheets.
1373
kcal
Calories
67
g
Fat
156
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 egg yolks, 1 1/4 cups sugar, 1 cup unsalted butter, softened, 1/2 teaspoon pure vanilla extract, and more.
Yes, Brittany Butter Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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