Petit Beurre Cookies

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

flour, almond flour, sugar, butter

Taken from cooking.nytimes.com/recipes/6895 (may not work)

Another recipe

Switch theme