Buttery Palets Bretons

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Golden, crisp-edged, and deeply rich in flavor, Buttery Palets Bretons are a timeless French cookie that melt in your mouth with every bite. Originating from the Brittany region, these shortbread-like treats are known for their high butter content and slightly salty finish. Their simplicity is what makes them so luxurious—with just a few quality ingredients, you get a cookie that feels utterly indulgent.

These cookies strike the perfect balance between crumbly and tender, making them an ideal companion to a cup of coffee or tea. Whether you’re baking for a special gathering or simply want to add a touch of French patisserie elegance to your afternoon snack, these buttery gems will quickly become a household favorite.

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Preparation Phase & Tools to Use

To make authentic Buttery Palets Bretons, having the right tools on hand makes a noticeable difference in both texture and presentation:

• Mixer (Stand or Handheld): For thoroughly creaming the butter and sugar, ensuring the cookies have a smooth, airy crumb.
• Kitchen Scale: Precision is everything in French baking. Weighing ingredients helps achieve consistent results.
• Tart Rings or Muffin Tin: Palets Bretons spread during baking. Using tart rings or muffin tin cavities keeps them perfectly round and uniform in height.
• Whisk and Spatula: A good whisk helps incorporate the yolks evenly, while a silicone spatula ensures no buttery goodness goes to waste.
• Cooling Rack: These cookies need to cool fully to firm up. A wire rack allows air to circulate, avoiding soggy bottoms.

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Ingredients for the Buttery Palets Bretons

Each ingredient in these French cookies plays a crucial role in their distinct, melt-in-your-mouth texture:

• Unsalted Butter: The hero of the recipe. Its rich, creamy flavor defines the cookie.
• Egg Yolks: These give the dough richness and help create that dense yet tender crumb.
• Sugar: Adds sweetness while also helping achieve the golden crust.
• All-Purpose Flour: Forms the structural base, giving the cookies their sturdy, shortbread texture.
• Baking Powder: A small amount lifts the dough slightly, giving them a lightness without being cakey.
• Salt (preferably fleur de sel): Enhances the butter flavor and provides the signature salty note.

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How To Make the Buttery Palets Bretons

Step 1: Cream the Butter and Sugar

In a large bowl, cream together the softened butter and sugar until pale and fluffy. This creates the airy base that gives the cookies their tender texture.

Step 2: Add Egg Yolks

Mix in the egg yolks one at a time until fully incorporated. The dough should look rich and silky at this point.

Step 3: Sift and Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet mixture, stirring until a dough forms. Avoid overmixing.

Step 4: Chill the Dough

Form the dough into a disc, wrap it in plastic, and refrigerate for at least 1 hour. This makes it easier to shape and prevents spreading.

Step 5: Preheat and Shape

Preheat your oven to 325°F (160°C). Roll the dough to about 1/2 inch thick. Use tart rings or place rounds in a muffin tin for uniform shape.

Step 6: Bake to Golden Perfection

Bake for 18-22 minutes or until the tops are lightly golden and edges are firm. Let them cool in the mold before transferring to a wire rack.

Step 7 (Optional): Drizzle with Salted Caramel

For an extra layer of indulgence, drizzle cooled cookies with homemade or store-bought salted caramel.

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How to Serve and Store Buttery Palets Bretons

Serve these rich, golden cookies slightly warm or completely cooled for the full flavor to shine through. They’re wonderful on their own, but even better paired with a hot espresso, black tea, or a light dessert wine. For a more indulgent treat, top each cookie with a dollop of whipped cream or a drizzle of caramel sauce.

To store, place them in an airtight container at room temperature for up to one week. If you want to make a batch ahead of time, the unbaked dough can be wrapped and refrigerated for up to 3 days or frozen for 1 month. Baked cookies also freeze well—just allow them to thaw at room temp before serving.

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Frequently Asked Questions

What makes Palets Bretons different from other shortbread cookies?

Palets Bretons are richer and slightly saltier than traditional shortbread. They also have a thicker, more crumbly texture thanks to the use of egg yolks and higher butter content.

Can I use salted butter instead of unsalted?

You can, but it’s recommended to stick with unsalted to control the salt levels. If using salted butter, skip adding extra salt or fleur de sel.

Why do I need to chill the dough?

Chilling helps the butter firm up and reduces spreading in the oven. It also makes the dough easier to shape and handle.

Do I need to use tart rings?

While not required, tart rings (or a muffin tin) help maintain the traditional round, thick shape of Palets Bretons and prevent them from becoming too flat.

Can I flavor these cookies differently?

Absolutely. You can add citrus zest, vanilla, or even a touch of almond extract to complement the buttery base.

How do I know when they’re done baking?

They should be lightly golden on top and have set edges. Don’t overbake—they continue to firm up as they cool.

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Want More Cookie Ideas with a Twist?

If you adore the buttery richness of Palets Bretons, you’ll definitely want to explore these other cookie creations from Life With Olivia:

• Whipped Shortbread Cookies for melt-in-your-mouth bliss.
• Traditional German Lebkuchen for a spiced holiday favorite.
• Peanut Butter Texas Sheet Cake if you like your cookies super soft and generously iced.
• Brownie Mix Cookies for deep chocolate flavor with minimal fuss.
• Coconut Snowballs for a snowy, chewy bite.

And for more delicious ideas like these, check out my daily recipe posts on Pinterest: Life With Olivia on Pinterest.

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Save This Recipe for Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add a citrus twist or drizzle with chocolate? Maybe you went classic?

I love seeing how each baker puts their own spin on these. Questions are always welcome—let’s make baking even better together.

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