The three things I love about this recipe are, #1 You get to use sel gris, french grey sea salt, in a cookie dough with unsalted butter, #2 You get to pound the dough with your rolling pin and #3 You don’t have to be neat, oh and one more, Accuracy doesn’t count!!!!! I played golf in a Saint Patty’s Day event so this was the perfect recipe for me to make at the end of a busy day for French Fridays with Dorie. This recipe makes a giant butter cookie and the raw dough tastes really good, another great thing to note here. We particularly enjoyed the browned crispy edges of the cookie. This is a cookie that can stand on it’s own or be served with something like ice cream. Traditionally the entire butter cookie is placed on the table and served by breaking off pieces. I also like breaking off a couple of pieces to serve on a dessert plate for a neater presentation. Check out what the other contributors to the online cooking group French Fridays are doing here. The recipes for French Fridays with Dorie are all in her book, “Around My French Table”.