Breton Sand Cookies
Yields 25
  1. 2 1/3 cups All purpose flour
  2. 1 tbsp. Baking powder
  3. 8 oz. Unsalted Grass fed butter, softened
  4. 3/4 cup Sugar plus
  5. 2 tbsp. Sugar
  6. 1 tea. Salt
  7. 5 ea. Egg yolks, free range, lightly beaten
  1. 1. Sift flour and baking powder together; set aside.
  2. 2. Working with a mixer fitted with a paddle, cream the butter until it is soft and smooth.
  3. 3. Add sugar in a slow, steady stream, followed by the salt, and continue to beat; scrape bowl as needed.
  4. 4. Continue whipping for about 3 minutes or until mixture is light and creamy. Add eggs, mix 1 minute.
  5. 5. Remove bowl from mixer and, working with a rubber spatula, fold in sifted dry ingredients; do not overwork.
  6. 6. Divide the dough in half and, working on a smooth (marble) surface, mold each half into a log about 1 1/2” in diameter and 8” long. Cookie is going to be baked in a muffin tin and should be about 1/4-1/3” smaller. Diameter of bottom of tin should be 1/4-1/3” larger than cookie.
  7. 7. Wrap with double thickness plastic wrap and chill for 4 hours and up to 2 days. Can also be frozen.
  8. 8. Cut cookies about 1/3-1/2” thick and lay in muffin tin. Make sure muffin tin is 1/4”-1/3” larger than cookie.
  9. 9. Bake in 325 degree oven for 12-15 minutes until they are just firm. They should be pale, but don’t let them brown.
  10. 10. Transfer to rack and let cool.
Adapted from Pierre Herme
Adapted from Pierre Herme
Wisconsin Local Food
Breton Sand Cookies