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: 30 cookiesHands-on: 20 minutesTotal: 3 hours 40 minutesDifficulty: Medium

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.

Recipe Information

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.

Nutrition Information

Nutrition Information
Amount per serving
Calories90
Total Fat4.5g
Saturated Fat3g
Cholesterol35mg
Sodium50mg
Total Carbohydrate11g
Dietary Fiber0g
Sugars7g
Protein1g