As the years pass, I am coming more and more to understand that it is the common, everyday blessings of our common everyday lives for which we should be particularly grateful. They are the things that fill our lives with comfort and our hearts with gladness — just the pure air to breathe and the strength to breath it; just warmth and shelter and home folks; just plain food that gives us strength; the bright sunshine on a cold day; and a cool breeze when the day is warm.”
― Laura Ingalls Wilder
(Freshly baked Breton Biscuits / Julie Cook / 2014)
Where do you go when you find yourself out of sorts, stressed, tired?
Where does your heart wander when it is wounded, sad, heavy?
Where do your spirits travel when your world is rocked, your day is shot, your feelings weary?
To the kitchen, that’s where!!
I confess that I’ve been feeling a bit blue and out of sorts as of late. . .blasé
—the trees didn’t help. . .
. . .but I don’t want to talk about that.
I was flipping though my most recent edition of Saveur Magazine when I found myself stopping on one particular page.
One word stopped me. . .
If there is one little thing that screams “let me comfort you my dear” it’s the real deal unctuous amalgamation of cream and salt.
The article was entitled Butter Queen showcasing a Brittany (region in France) specialty, Gâteau Breton or Gallettes bretonnes–better known as a light, delicate, sandy textured butter cookie.
That’s what I’m talking—-a light hearted version of a shortbread!!
Comfort is now a recipe away!!
So let’s make a little comfort shall we. . .
This particular recipe is originally from Le Cordon Bleu’s cookies edition as taken from the Joy of Baking
A recipe for Sables—the French Butter cookie (how many names can a little butter cookie have?!)
It’s a simple no fuss cookie. It can serve as a canvas for the adventuresome and creative, or simply as pure pleasure for the purist.
Here’s what you’ll need:
–10 tablespoons (140) grams unsalted butter, room temperature (Plugra, Presidents or other European brands)
–1/2 cup (100 grams) granulated white sugar
–1 large egg (organic)
–1 teaspoon pure vanilla extract (my homemade brew)
–2 cups(260 grams) all purpose flour (unbleached King Author
–1/2 teaspoon baking powder
–1/4 teaspoon salt (Real Salt Kosher)
Egg Wash–1 large egg
1 tablespoon water
Is it just me or is red a dominant color on the pallet of my products of choice?
When you make something as simple as a butter cookie, it is key to have the very best ingredients in your repertoire available as there are so few ingredients involved. With butter being the primary , the best butter you can get your hands on is crucial. Plugra is a great US butter which is out of Texas and handcrafted in the tradition of European butter–meaning it has a higher butter fat content–making for a richer, more savory creamy product—
(see the previous post:
I’ve chosen President, a French butter for a French cookie, mais non?
I’ve copied the original recipe here:
Sables: In the bowl of your electric mixer (or with a hand mixer), beat butter and sugar until light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat until blended.
In a separate bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the butter mixture and beat just until incorporated. Do not over mix the dough.
Transfer the dough to a lightly floured work surface, knead the dough a few times to bring it together, and then divide the dough in half. Wrap each half in plastic wrap and refrigerate until firm (at least an hour).
Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper and set aside.
Remove one portion of the dough from the refrigerator and place on a lightly floured work surface. Roll out the dough until it is 1/4 inch (1 cm) thick. Using a lightly floured 2 inch (5 cm) round fluted cookie cutter, cut out the cookies, placing them on the prepared sheet. Place the baking sheet of cut out cookies in the refrigerator for about 15 -20 minutes to chill the dough. Meanwhile, in a small bowl, whisk the egg with the water for the egg wash. Remove the cookies from the refrigerator and brush the tops with the egg wash. Then, with the tines of a fork (or I like to use the end of a toothpick), make a crisscross pattern on the top of each cookie. Bake cookies in the preheated oven for about 12 – 14 minutes (depending on size of cookie) or until golden brown around the edges.
Cool cookies on wire rack. Store in an airtight container for up to a week.
Makes about 3 dozen cookies.
(using a 3 inch cutter gave me a larger cookie which numbered 18 total)
My organic eggs, since I’ve yet to procure “my girls” for the very real deal :
The recipe calls for the use of a 2 inch cookie / biscuit cutter however I used a 3 inch cutter, making for a tad larger cookie. Instead of 3 dozen cookies I had 18. If you wanted to be festive, I don’t know why you couldn’t use fun cookie cutters, say pumpkins, or leaves, or turkeys, or snowmen. . .as these are not sugar cookies but a rolled and cut cookie all the same.
I’m not a big fan of egg wash as I think it “yellows” the top of the cookie and “seals” the tops often allowing the cookies to get mushy after a day or so rather than staying nice and crisp–when I make these again, I won’t use egg. . .
When you use a fork to crisscross the top of the cookies, use the back of the fork–the front of the fork will cause the soft raw cookies to pull–the back keeps the lines smooth.
Not too sweet with a slight saltiness offering a clean buttery finish.
These could be fun little ice-cream sandwich base cookies or another type of filling sandwiched lovingly between theses thin little butter wafers of wonderment or even dipped in melted chocolate for a chocolate dipped sandy. . .skies the limit, but I prefer the simple buttery goodness.
Pure Comfort to be sure
If You’re Afraid of Butter, Use Cream