Saturday, January 22, 2011

PUNITIONS (FRENCH SHORTBREAD COOKIE)



MAKES ABOUT 60 SMALL COOKIES


Ingredients
10 tbsp. unsalted butter, softened
1/2 cup sugar
1 egg
2 cups flour

In a bowl, use a hand mixer on medium speed to beat together butter and sugar until pale and fluffy, 2—3 minutes. Add egg and beat until smooth. Add flour and mix on low speed until just combined. Transfer dough to a work surface and form into a ball; halve ball and form each half into a flat disk. Wrap disks separately in plastic wrap and refrigerate until chilled, 1 hour.

Heat oven to 350º. Transfer one disk to a lightly floured work surface; using a rolling pin, roll out to 1/4″ thickness. Using a 1 1/2″ round or fluted cookie cutter, cut out rounds and transfer to parchment paper-lined baking sheets, spacing them 1″ apart; repeat with remaining dough disk. Bake, rotating baking sheets top to bottom and front to back halfway through cooking, until cookies are set but not browned, 8—10 minutes. Let cool before serving.

This article was first published in Saveur in Issue #135
See you soon,

Teresa
xoxo
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4 comments :

quintessence said...

These look positively dangerous - I wonder if the recipe is from Poilane!

Teresa at Splendid Sass said...

Q-
This is all that was on the recipe. Dorie Greenspan's Paris Sweets (Broadway Books, 2002).
So good!
Teresa
xoxo

Design in the Woods said...

Looks delicious. Who doesn't love shortbread!

Sarah Klassen said...

Definitely one of my favorite cookies -- I must bookmark this!

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