Golden at the edges, sandy in the middle, each cookie wears a few crystals that crunch before the butter melts: Les Terres Blanches’ Fleur de Sel Île de Ré, skimmed by hand at the end of the day, delicate and subtly mineral.
Makes 20 · 30 min + 1 h chilling
- Beat 1/2 cup (115 g) softened unsalted butter with 1/2 cup (100 g) sugar and 1/2 tsp of the Île de Ré fleur de sel until creamy.
- Beat in 1 egg yolk, then stir in 1 1/3 cups (170 g) flour just until the dough comes together.
- Shape into a log about 2 inches (5 cm) across, wrap and chill for 1 hour.
- Slice into 1/4-inch (6 mm) rounds, sprinkle each with a few crystals of fleur de sel and bake at 350°F (180°C) for 12 to 14 minutes, until golden at the edges.
The star of this recipe: Fleur de Sel Île de Ré, by Les Terres Blanches.
