Petit Beurre Butter Cookies Food

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THE BEST BUTTER COOKIES



The Best Butter Cookies image

Your search is over -- this perfect butter cookie will stay in your recipe box for years. It's crisp, yet tender and perfect for tea for two or cookies for Santa. Plus, you have the choice to make drop cookies or a slice-and-bake version!

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield 36 cookies

Number Of Ingredients 8

2 cups all-purpose flour (see Cook's Note)
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
2 sticks (16 tablespoons) good-quality unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg yolk
1 teaspoon pure vanilla extract
1/4 cup turbinado sugar

Steps:

  • Whisk together the flour, baking powder and salt in a medium bowl. Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed for a full 2 minutes, scraping down the bowl halfway through the mixing; the butter should be very light and fluffy. Add the egg and vanilla and beat on medium speed until well combined. Add half the dry ingredients and beat on low speed to combine. Scrape down the mixing bowl before adding the remaining dry ingredients and beat to combine. Refrigerate for 1 hour in the bowl for drop cookies, or form into a 1-inch log for slice-and-bake cookies.
  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Place the turbinado sugar in a small bowl. For drop cookies, scoop the cookie dough with a 1 tablespoon-size cookie scoop and then dip the tops of the cookie dough balls into the sugar. Place onto the prepared baking sheet.
  • For slice-and-bake cookies, cut the log into 1/2-inch-thick rounds. Press the tops into the sugar and place on the prepared baking sheet.
  • Bake the cookies until slightly puffed and lightly golden on the bottom, about 15 minutes.

PETIT BEURRE -- BUTTER COOKIES



Petit Beurre -- Butter Cookies image

This recipe is from Mes Recettes pour votre dessert by Marmiton, published by Société Anonyme d'Imprimerie et Editions Catholiques du Nord (Lille), circa WWI. Chilling time not included in preparation time.

Provided by Molly53

Categories     Dessert

Time 35m

Yield 36 serving(s)

Number Of Ingredients 6

1 2/3 cups all-purpose flour
6 tablespoons unsalted butter, diced
3 tablespoons sugar, plus
1 teaspoon sugar
1/2 teaspoon salt
2 -3 tablespoons heavy cream or 2 -3 tablespoons creme fraiche, more as needed

Steps:

  • In a medium mixing-bowl, rub together the butter and flour until the mixture resembles coarse meal.
  • Form a well in the center, and add the sugar, salt, and 2 tablespoons cream/crème fraîche into the center.
  • Stir with a fork in a circular motion starting from the center until the cream is absorbed, then knead the dough gently until smooth (if the dough is too dry to come together, add a little more cream, one teaspoon at a time, until you reach the desired consistency).
  • Divide the dough in two, and gather each half into a slightly flattened ball.
  • Cover and chill for an hour.
  • Preheat the oven to 350F and lightly grease a baking sheet with butter.
  • Working with one ball of dough at a time, roll it out on a lightly floured surface to a thickness of about 1/4".
  • Use a cookie cutter to cut out cookies, and transfer them on the prepared baking sheet.
  • Repeat with the remaining dough.
  • Prick the cookies all over with a fork, and slip into the oven to bake for 12 to 15 minutes,until golden and just slightly browned at the edges.
  • Transfer on a rack to cool completely, and keep in an airtight container.

Nutrition Facts : Calories 45.4, Fat 2.3, SaturatedFat 1.4, Cholesterol 6.2, Sodium 33, Carbohydrate 5.6, Fiber 0.2, Sugar 1.2, Protein 0.6

PETIT BEURRE COOKIES OR CRUMBS



Petit Beurre Cookies or Crumbs image

Categories     Cookies     Dessert     Bake     Butter

Yield makes about thirty 1 1/2-inch cookies or 4 cups of crumbs

Number Of Ingredients 11

For the Dough
1/2 pound (227g) plus 3 to 5 tablespoons (4o to 70g) unsalted butter, softened
2 1/4 cups (287g) all-purpose flour
3/4 cup (90g) confectioners' sugar
1 cup plus 2 tablespoons (109g) almond flour
1 teaspoon (2g) vanilla extract
For Cookies
1 large egg
1 large egg yolk
1 teaspoon (4g) fleur de sel or coarse pink salt
1 teaspoon (4g) demerara sugar

Steps:

  • For the Dough
  • Cut the 1/2 pound butter into pieces and put it in the bowl of a standing mixer fitted with the paddle. Beat until light. Add the flour, confectioners' sugar, almond flour, and vanilla extract. Mix until the dough comes together. Turn the dough out onto a lightly floured counter and divide it in half. Form each half into a brick and wrap in plastic. Refrigerate one packet for at least 1 hour and freeze the other for up to 3 months.
  • Heat the oven to 350°F or 325°F on convection.
  • Remove the dough from the refrigerator and roll it between two sheets of parchment to 1/8 inch thick. Lift it up onto a baking sheet, peel off the top parchment, and clean up the edges. Bake until golden, 19 to 21 minutes, rotating the pan halfway through baking. Let cool completely.
  • Crumble the cookie and put it back in the clean bowl of a standing mixer fitted with the paddle. Mix for a minute or so to make smaller crumbs. Add the 3 tablespoons butter and mix. If the dough doesn't come together, add 1 or 2 tablespoons butter, a tablespoon at a time, mixing until you have a dough you can roll.
  • Roll the dough between two pieces of parchment to 1/4 inch thick. Freeze for 1 hour.
  • If you're making crumbs, carefully peel off the top piece of parchment. Bake until golden, about 15 minutes, rotating the pan halfway through baking. Let cool, then crumble and store in an airtight container for up to 2 days.
  • For Cookies
  • If you're making cookies, carefully peel off the top piece of parchment. Cut the frozen dough with a 1 1/2-inch cutter. The cookies will be too delicate to move, so instead remove the excess dough from the parchment. Slide the parchment onto a baking sheet.
  • Beat the egg and yolk together until smooth. Brush onto the cookies. Mix the salt and sugar together and sprinkle over the cookies.
  • Bake until a rich golden brown, about 15 minutes, rotating the pan halfway through baking. Let cool. The cookies will be very delicate, so don't move them around. Leave them on the pan until you serve them.

PETIT BEURRE -- TEA COOKIES



Petit Beurre -- Tea Cookies image

Posted from an online source in response to a recipe request. Chilling time not included in preparation time. Keep in airtight containers to maintain crispness.

Provided by Molly53

Categories     Dessert

Time 40m

Yield 48 serving(s)

Number Of Ingredients 9

3 1/2 all-purpose flour
1/2 cornstarch
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
12 tablespoons unsalted butter, softened
1 cup granulated sugar
3 egg yolks (large...save whites for another use)
1/2 cup milk

Steps:

  • Sift dry ingredients together.
  • Beat together softened butter and sugar on medium speed for about a minute.
  • Beat in egg yolks, one at a time, beating smooth after each addition.
  • Add half the flour mixture.
  • Add milk, then add the remaining flour mixture.
  • Scrape dough onto a piece of plastic wrap.
  • Press it into a rectangle about ½ inch thick.
  • Wrap and chill for several hours or up to 3 days.
  • When you are ready to bake, preheat oven to 325F and place parchment paper onto baking sheet.
  • Place dough on a floured work surface and lightly flour it.
  • Roll dough into a 12-inch square.
  • Cut the square in half, then roll each half into a 9x12 inch rectangle.
  • With the tines of a fork, pierce the dough at ½ inch intervals.
  • Cut each half of dough into 24 rectangles of 3x1½-inch each.
  • Transfer cuts-out to baking sheets and bake for about 15 to 20 minutes, or until they are lightly golden all over.
  • Slide parchment paper along with petit beurre onto wire racks to cool.

Nutrition Facts : Calories 46.3, Fat 3.2, SaturatedFat 2, Cholesterol 18.4, Sodium 31.1, Carbohydrate 4.3, Sugar 4.2, Protein 0.3

PETIT BEURRE NO-BAKE LAYER CAKE



Petit Beurre No-Bake Layer Cake image

My kids love helping out with this cake--and we all love eating it! It's best after sitting for a day.

Provided by GalicioBocharit

Categories     Cheesecake

Time 30m

Yield 20 serving(s)

Number Of Ingredients 11

100 g dark chocolate
5 tablespoons sugar
3 tablespoons milk
2 tablespoons cocoa powder
1 teaspoon instant coffee granules
200 g butter
3 eggs, separated
250 g white cheese
100 g sugar
350 g petit beurre biscuits (regular or chocolate-flavored)
wine or liqueur, for dipping

Steps:

  • Prepare the cream:
  • In a double boiler, melt chocolate and mix in the 5 tablespoons sugar ,the milk, cocoa powder, instant coffee granules and butter.
  • Remove from the heat and mix in the yolks and then the cheese until consistent and creamy.
  • In a separate bowl, beat egg whites until stiff, then gradually add the 100g sugar until shiny. Gently fold in the chocolate cream.
  • Dip biscuits in milk/wine/liqueur and place in a Pyrex pan. Spread on the chocolate cream and repeat for two more layers.
  • Add grated milk chocolate on top to make the cake more decorative.

Nutrition Facts : Calories 145.8, Fat 12, SaturatedFat 7.3, Cholesterol 53.4, Sodium 70.4, Carbohydrate 10.4, Fiber 1.1, Sugar 8.3, Protein 2

PETIT BEURRE COOKIES



Petit Beurre Cookies image

Provided by Amanda Hesser

Categories     project, dessert

Time 1h30m

Yield 10 to 12 fragile cookies

Number Of Ingredients 4

8 ounces all-purpose flour (see note)
3 ounces almond flour (see note) from 3 ounces packaged slivered almonds
2 3/4 ounces confectioners' sugar
10 ounces softened unsalted butter

Steps:

  • Preheat oven to 325 degrees. In a mixer fitted with a paddle, combine the two flours, confectioners' sugar and 6 1/2 ounces butter. Mix on medium-low until a dough forms. Transfer to a baking sheet and roll out 1/8-inch thick. Shape of dough does not matter; smooth edges for even browning. Bake until barely golden brown at edges, 25 to 35 minutes; be careful not to overbake. Remove from oven and cool completely.
  • Using your fingers, crumble dough into fine crumbs and place in bowl of mixer fitted with a paddle. Add remaining 3 1/2 ounces butter and mix at medium speed. Mixture will gather into small pieces, and after a few minutes will change to a dough, pulling away from sides of bowl. Continue to mix until mixture becomes fluffy and creamy like whipped butter; this may take an additional 5 minutes.
  • Line a baking sheet with plastic wrap. Using a rubber spatula, transfer dough to sheet and spread in a thick oval. Cover with plastic wrap, and use a rolling pin to roll mixture to about 1/3-inch thick. Chill until firm, about 1 hour.
  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Using a 3-inch cookie cutter, cut circles from chilled dough. Transfer to baking sheet, spacing cookies at least 2 inches apart. (Scraps of dough may be re-rolled and chilled for additional cookies.) Bake until edges are golden brown, 7 to 10 minutes. Remove from oven and cool on baking sheet. Transfer baking sheet to refrigerator; allow cookies to become well chilled.
  • Fifteen minutes before serving, use a thin, flexible spatula to remove cookies from sheet. Chilled cookies may be placed atop a circle of raspberries or other berries. If desired, garnish plate with a scoop of ice cream.

Nutrition Facts : @context http, Calories 305, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 23 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 12 grams, Sodium 3 milligrams, Sugar 7 grams, TransFat 1 gram

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