French Butter Cookies

Step 1

Cream the butter and sugar: Use a spatula to mix the butter and sugar until it turns pale in color and light in texture.

Step 2

Add the egg yolk and vanilla extract: Mix in until combined.

Step 3

Sift in the flour: Add the sifted flour and mix to form a soft dough.

Step 4

Wrap the dough in plastic wrap and refrigerate for 20 minutes. see note 3

Step 5

Remove the dough from the refrigerator and divide it in 2 pieces

Step 6

Roll each piece into a log shape of approximately 4 inches (10cm) in length and 1 inch (3cm) in diameter. See note 4

Step 7

Wrap the log shapes separately in plastic wrap and freeze for 45 minutes.

Step 8

Preheat the oven to 356° F / 180° C (160° C fan)

Step 9

Line a baking sheet with parchment paper or a baking silicone mat

Step 10

Remove from the freezer and unwrap the shaped dough

Step 11

Sprinkle ¼ cup of granulated sugar onto a tray or large plate.

Step 12

Roll each of the log-shaped dough in the sugar, coating them evenly.

Step 13

Cut each log into slices that are 3/8 inch (1 cm) thick, and then arrange them on a baking sheet.

Step 14

Bake for 15 to 18 minutes until golden.

Step 15

Remove from the oven but leave the cookies on the baking sheet for 5 minutes. The baked cookies will be soft when you take it out of the oven but crisp as they cool.

Step 16

After 5 minutes on the baking tray, the cookies will be firm and crisp enough to transfer to a cooling rack.

Step 17

Once completely cool, store the cookies in an airtight jar for up to 5 days.