Life in Wassenaar
One Family's view of the World
By: Muna Mahdzar Fadaaq

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Thursday, 11-Oct-2007 16:03 Email | Share | Bookmark
French Butter Cookies

 
 
 


French Butter Cookies
Adapted from Le Cordon Bleu "Cookies" and a recipe in The New York Times for French Butter Cookies by Dorie Greenspan.


140 g butter, room temperature
1/2 cup sugar
1 large egg
1 tsp vanilla extract
2 cups flour
1/2 tsp baking powder
Salt

Beat butter and sugar until light and fluffy. Add the egg and vanilla extract and beat until blended.

In a separate bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the butter mixture and beat just until incorporated. Do not over mix the dough.

Transfer the dough to a lightly floured work surface, knead the dough a few times to bring it together, and then divide the dough in half. Wrap each half in plastic wrap and refrigerate until firm (at least an hour).

Preheat oven to 180 C. Line two baking sheets with parchment paper and set aside.

Remove one portion of the dough from the refrigerator and place on a lightly floured work surface. Roll out the dough until it is 1/4 inch (1 cm) thick. Using a lightly floured cookie cutter, cut out the cookies, placing them on the prepared sheet. Place the baking sheet of cut out cookies in the refrigerator for about 15 -20 minutes to chill the dough.

Bake cookies in the preheated oven for about 12-14 minutes (depending on size of cookie) or until golden brown around the edges.

Cool cookies on wire rack. Store in an airtight container for up to a week.







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