**Petit Beurre Cookies: A Delightful Treat for Any Occasion**
Originating from France, Petit Beurre cookies are classic, melt-in-your-mouth delights that have captivated taste buds for generations. These simple yet elegant cookies are characterized by their delicate, buttery flavor and distinctive rectangular shape, often adorned with a checkered pattern. Whether you enjoy them as an afternoon snack, a sweet ending to a meal, or as a thoughtful gift, Petit Beurre cookies are sure to bring a touch of joy to any occasion.
This collection of recipes provides a comprehensive guide to crafting these timeless cookies at home. From traditional methods using butter and sugar to vegan and gluten-free variations, there's a recipe tailored to every dietary preference and skill level. With step-by-step instructions and helpful tips, you'll be able to recreate the authentic taste and texture of Petit Beurre cookies in the comfort of your own kitchen.
**Recipes available in this article:**
1. **Classic French Petit Beurre Cookies:**
- A faithful rendition of the original recipe, featuring a rich, buttery flavor and a crispy, crumbly texture.
2. **Vegan Petit Beurre Cookies:**
- A plant-based version made with vegan butter and dairy-free milk, offering the same delicious taste and texture without compromising on ethics.
3. **Gluten-Free Petit Beurre Cookies:**
- A recipe specially formulated for those with gluten sensitivities, ensuring everyone can enjoy the delightful experience of Petit Beurre cookies.
4. **Hazelnut Petit Beurre Cookies:**
- A delectable twist on the classic recipe, incorporating the nutty flavor and aroma of hazelnuts for an irresistible treat.
5. **Lemon Petit Beurre Cookies:**
- A refreshing variation that adds a burst of citrusy brightness to the classic cookie, perfect for summer gatherings.
6. **Chocolate-Dipped Petit Beurre Cookies:**
- A chocolate lover's dream, these cookies are partially dipped in rich, melted chocolate for a luxurious finish.
7. **Petit Beurre Cookie Sandwiches:**
- A delightful assembly of two Petit Beurre cookies filled with a creamy, flavorful ganache, creating a delightful bite-sized dessert.
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 OR CRUMBS
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 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
Tips:
- Mise en place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any scrambling.
- Use high-quality butter: The quality of your butter will make a big difference in the taste of your cookies. Use unsalted butter so you can control the amount of salt in the dough.
- Cream the butter and sugar together until light and fluffy: This will help incorporate air into the dough, which will make your cookies lighter and crispier.
- Add the eggs one at a time: This will help prevent the dough from curdling.
- Don't overmix the dough: Overmixing the dough will make your cookies tough. Mix just until the ingredients are combined.
- Chill the dough before baking: Chilling the dough will help it firm up and make it easier to handle. You can also chill the dough overnight if you want to bake the cookies the next day.
- Bake the cookies at the right temperature: The temperature of your oven will also affect the texture of your cookies. Bake the cookies at the temperature specified in the recipe.
- Let the cookies cool completely before storing them: This will help them keep their shape and texture.
Conclusion:
Petit beurre cookies are a classic French cookie that is loved by people of all ages. They are simple to make and can be enjoyed as a snack or dessert. If you are looking for a delicious and easy-to-make cookie recipe, petit beurre cookies are a great option.
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