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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Mariam Musah
mariamm@hotmail.comThese cookies were not what I expected. They were not very flavorful.
Ali khan Blouch
kali@gmail.comThese cookies were a bit dry, but they had a good flavor.
Shahzad Jatoi
shahzadjatoi@yahoo.comThese cookies were a bit too sweet for me, but they were still good.
Khensani Khensy
khensykhensani@gmail.comThese cookies were so easy to make. I'll definitely be making them again.
Steven Sault
steven-s@aol.comThese cookies were a hit at my party! Everyone loved them.
Zaki Abid
azaki17@hotmail.comThese cookies were amazing! Perfect for any occasion.
Susanna Benedict
s_b27@hotmail.comNot a fan of these cookies. They were too dry and bland.
Randja Aa
a.randja93@yahoo.comThese cookies were just okay. I've had better.
Idi Kizito
idi_k@hotmail.comWill definitely make these again!
Mustaf Saneey
mustaf99@gmail.comSo easy to make and so tasty!
ameera wroten
a40@hotmail.frThese cookies were delicious! I loved the buttery flavor and the crispy texture.
Kota
kota6@hotmail.comThe cookies were a bit dry, but they had a good flavor. I think I'll try adding some extra butter next time.
ThielMan A
a.t@yahoo.comThese cookies were a bit too sweet for my taste, but they were still good. I think I'll try reducing the amount of sugar next time.
Juan Ulises De La Cruz
juan-u42@yahoo.comThese cookies are so light and airy, and they have a wonderful buttery flavor. I love the simplicity of the recipe, and it's so easy to follow.
Mohammed Rafiq
mrafiq@yahoo.comI've made these Petit Beurre Cookies several times now, and they always turn out perfectly. They're so easy to make, and they're always a crowd-pleaser.
MD KAUSAR KNAM
knam-m14@aol.comThese cookies were a huge hit with my family and friends! They're so buttery and delicious, and they have the perfect amount of sweetness.