Brittany Butter Cookies

prep time:: 1-1/4 hours
total time:: 3-1/2 hours (1 hour refrigeration, 1 hour baking)

Makes 20-36 cookies, depending on size

Connie Reeves

Perfect shortbread cookies--crumbly, buttery, and French!

ingredients

Cookie dough ingredients

6 large egg yolks
1 1/4 c. sugar
2 sticks unsalted butter, room temp
1/2 tsp. vanilla extract
4 c. flour, plus more for work surface
1/4 tsp. salt

Glaze ingredients

2 large egg yolks
2 Tbsp. water

directions

Prepare the cookie dough

Combine 6 egg yolks and sugar in a large bowl. Beat on medium-high speed for 1 to 2 minutes, until the mixture is thick and pale yellow. Reduce the speed to low and gradually add the butter and vanilla extract, then add the flour and salt in increments, blending until a dough forms that is thick and stiff. (If it is still quite soft, add a few tablespoons of flour at a time. Add milk if the dough is too dry.)

Knead and refrigerate

Transfer the dough to a lightly floured work surface; knead it gently and briefly, then wrap in plastic wrap and refrigerate for 45 to 60 minutes.

Roll out dough and cut cookies

1
Preheat oven to 325 degrees. Stack 2 baking sheets together and line the top one with parchment paper. (Repeat with each batch.)
2
Roll out the dough on a lightly floured surface to a thickness of 1/2 to 3/4 inch. Use a cookie cutter to cut shapes; then place cookies about 1 inch apart on the stacked/lined baking sheets. (I used a star cutter--make sure the dough is thick so the points will lift up easily. You can also use a 3-inch round cookie cutter.)

Prepare the glaze

Whisk together the 2 egg yolks and water in a small bowl. Brush each cookie generously with the mixture.

Bake the cookies

Bake 1 sheet at a time for 50 to 55 minutes (Warning: only 25 minutes if 1/4 to 1/2 inch thick!), until the cookies are golden on top and just slightly brown around the edges. Cool completely on the baking sheet (this will allow the sheets to cool before the next batch of cookies is baked.)

notes

I found this in 2007 in the newspaper and decided to try it among some other cookie recipes that year, just to have something different. These seem fail-safe and delicious!

Source: The Washington Post