French Butter Cookies
Ingredients:
½ cup butter (1 stick), room temperature
½ cup powdered sugar
1 egg yolk
1 teaspoon vanilla extract
1 cup all-purpose flour
¼ teaspoon salt
⅓ cup turbinado sugar, for coating
Preparation:
In a large bowl, beat the butter and powdered sugar together until light and smooth.
Add the egg yolk and vanilla extract, and beat until just incorporated.
Gradually mix in the flour and salt until the dough comes together.
Cover the bowl with plastic wrap and chill the dough in the refrigerator for 15-20 minutes to make it easier to handle.
Remove the dough from the fridge and divide it into two equal portions. Roll each portion into log shapes and cover tightly with plastic wrap.
Freeze the dough logs for at least 1 hour.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Spread the turbinado sugar on a small plate. Unwrap the dough logs and roll the edges in the sugar.
On a cutting board, slice the dough into rounds about ½ inch thick. Place the slices on the prepared baking sheet.
Bake for 12-14 minutes, or until the edges are lightly golden. If all cookies do not fit on one sheet, keep the second batch in the refrigerator until ready to bake.
Let the cookies sit for 5 minutes after baking to set, then transfer them to a plate or cooling rack to cool completely.
Prep Time: 15 minutes | Chill Time: 1 hour | Cooking Time: 12-14 minutes | Total Time: 1 hour 30 minutes
Kcal: Approximately 100 kcal per cookie | Servings: 24 cookies