Salt Butter Shortbread

Name: Salt Butter Shortbread
Yield: makes about forty 2-inch cookies
Ingredients: 14 tablespoons (198g) unsalted butter, softened; 6 large egg yolks; 1 cup (200g) sugar; 2 1/4 cups (281g) all-purpose flour; 1 tablespoon (12g) baking powder; 1 teaspoon (4g) coarse salt

December 9, 2011

This cookie, called sablé Breton, is a classic French recipe from Brittany. I’ve learned many versions, and this is my favorite. I love the sandy texture, something between a crisp cookie and a sponge. The dough is also a great foil for different spices and salts.

Cooks' Note

To bake the frozen dough, you must first defrost it in the refrigerator, before proceeding with the recipe.

Recipe notes

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