Marseilles Candlemas Cookies

Navettes de la Chandeleur

Preparation info

  • 12

    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About


  • ½ cup sugar
  • 2 tablespoons butter
  • Small pinch salt
  • 1 egg
  • 1 cup flour


    Cream the sugar, salt, and butter together with the back of a wooden spoon until of a regular, crumbly consistency, beat in the egg, and gradually stir in the flour. Knead slightly on a lightly floured board or marble until consistent. Roll walnut-size lumps on board or between the palms of your hands into tapered sausage shapes, place on a lightly buttered flat baking sheet, and slit the length of each sausage shape to about ¼ or ⅓ its depth with the tip of a sharp knife. Leave, covered with a towel, in a warm place for 1 or 2 hours and bake at 350° for about 25 minutes or slightly less, depending on the oven.