French Butter Cookies
Grandmother's French Butter Cookies
Les Sables Normand


Serve these cookies alongside a cup of coffee, as they do in Normandy. 
By the way, “sable” also means sand – the texture you get from mixing
the butter, sugar, flour, and egg yolk. 
My little nephew could easily
make these cookies! 

#061 – Fuchsia Heart


1 Rycraft cookie stamp 
1 1/2 cups flour
1 1/2 sticks unsalted butter, melted
1/3 cup sugar
1 egg yolk (separated)


1. Melt the butter and set aside.

2. Separate the egg and save the white for another use.

3. Add the egg yolk to the sugar
4. Mix the sugar with the egg yolk until you get a wet crumbly mixture.

5. Add the flour and mix until you get a dry sandy texture.

6. Add the melted butter and stir until the dough sticks together (do not over mix). Optional: Chill the dough 1 hour or until firm.

7. Take a pinch of dough and form a 1” ball and place it on a lightly greased cookie sheet.

8. Dip stamp in sugar or flour (or use oil as I did) to help prevent the stamp sticking to the dough. Do this each time you use the stamp. 

9. Roll the ball of dough in sugar (or flour) to help prevent the stamp sticking to the dough.

10. Press the stamp on the ball of dough using a rocking motion and flatten each cookie to a 1/4" to 3/8" thickness.

11. Check that the dough is not sticking to the stamp. If it is, remove any bits of dough from the indentations of the design and once again dip the stamp in flour or sugar (or oil it) before re-stamping.

12. Leave the cookies out to surface dry for at least a couple of hours.

13. Bake at 375 degrees F. for 10-12 minutes or until lightly golden around
the edges. 


14. Cool on a rack and try not to eat too many at one sitting.

Makes 2 dozen cookies.

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