PETIT BEURRE -- BUTTER COOKIES
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
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
Provided by Amanda Hesser
Categories project, dessert
Time 1h30m
Yield 10 to 12 fragile cookies
Number Of Ingredients 4
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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