Palets Bretons (Brittany Butter Cookies)

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These butter cookies were created in Brittany by fishermen’s wives who wanted their husbands to go to sea with nourishing sweets. They can be stored for a long time in a tin can. Their name, palet, means "puck."

Difficulty: Medium

Hands-on: 20 minutesTotal: 3 hours 40 minutes

Makes: 30 cookies

Ingredients

  • ⅔ cup salted butter, diced, at room temperature
  • 4 egg yolks
  • 1 cup sugar
  • 1¼ cups all-purpose flour
  • ½ tsp. vanilla extract
  • 1 Tbsp. baking powder

Directions

  • In a medium bowl, stir the butter with a wooden spoon until it’s soft and smooth.
  • Put the egg yolks and the sugar in the bowl of a stand mixer and whisk until the mixture whitens. Add the butter. Combine well. Then add the flour, the vanilla extract, and the baking powder.
  • Once the mixture is well combined, take it out of the bowl and roll it into a large cylinder, about 2" wide. Wrap it in plastic wrap, and put in the refrigerator for at least 2 hours, or as long as it needs for the cylinder to be really firm.
  • Take the cylinder out of the refrigerator and cut it in ½"-thick slices. Palets Bretons should not be too thin. Space them well on a parchment paper–lined baking sheet, then put them back in the refrigerator for 1 hour.
  • Preheat your oven to 325°F. Bake for around 15 minutes (the time might vary depending on how thick your palets are), or until they are slightly golden.
  • Take them out immediately, remove them to a cooling rack, and wait for them to cool down.