Palets Bretons (Brittany Butter Cookies)
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."
Makes: 30Hands-on: 20 minutesTotal: 3 hours 40 minutesDifficulty: Medium
- 2⁄3 cup salted butter, diced, at room temperature
- 4 egg yolks
- 1 cup sugar
- 1 1⁄4 cups all-purpose flour
- 1⁄2 tsp. vanilla extract
- 1 Tbsp. baking powder
- 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 inches 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 1⁄2-inch-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.