These delicate and crispy cookies come from the Normandy region of France and are delicious plain, dipped in dark chocolate, or filled with jam. Once you have mastered the basic recipe, try adding almonds, orange zest, or other flavorings. Adapted from “Entertaining.” Source: Martha Bakes, Episode MBLB1001. Approximately 110 cookies. Ingredients: 3/4 cup (1 1/2 sticks) unsalted butter, plus more for baking sheets; 2/3 cup sugar; 2 large egg yolks; pinch of salt; 1 teaspoon pure vanilla extract; 2 cups all-purpose flour, plus more for work surface; 1 large egg yolk, beaten with a little water for brushing; sanding sugar, for sprinkling (optional). Directions: 1. Preheat oven to 325 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside. 2. Put butter and sugar into the bowl of a food processor; process until creamy. Add egg yolks, salt, and vanilla; process 30 seconds until combined. Add 1 cup flour; process until smooth. Add remaining 1 cup flour to processor; process until combined. Turn dough out onto a work surface; shape into a flat square; wrap in plastic wrap and transfer to refrigerator to chill. 3. Place a piece of nonstick baking mat on a work surface. Place half of chilled dough on mat; top with another piece of plastic wrap. Roll out dough between mat and plastic wrap until it is 1/8 inch thick. Transfer to refrigerator to chill until firm, about 30 minutes. Repeat with remaining dough. 4. Using a 2-inch round fluted cookie cutter, cut out cookies from dough and transfer to prepared baking sheets. Transfer baking sheets to refrigerator to chill until dough is firm, about 20 minutes. Gather scraps, reroll, and cut out more cookies. Repeat with remaining dough. Transfer to refrigerator to chill until firm, about 30 minutes. 5. Preheat oven to 325 degrees. 6. Brush tops of cookies with beaten egg yolk mixture. Sprinkle with sanding sugar, if desired. Transfer to oven. Bake until cookies are pale golden brown, 12 to 15 minutes. Transfer to wire racks to cool.
26.04.2023 @ 21:24
These delicate and crispy cookies come from the Normandy region of France and are delicious plain, dipped in dark chocolate, or filled with jam. Once you have mastered the basic recipe, try adding almonds, orange zest, or other flavorings. Adapted from “Entertaining.” Source: Martha Bakes, Episode MBLB1001. Approximately 110 cookies. Ingredients: 3/4 cup (1 1/2 sticks) unsalted butter, plus more for baking sheets; 2/3 cup sugar; 2 large egg yolks; pinch of salt; 1 teaspoon pure vanilla extract; 2 cups all-purpose flour, plus more for work surface; 1 large egg yolk, beaten with a little water for brushing; sanding sugar, for sprinkling (optional). Directions: 1. Preheat oven to 325 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside. 2. Put butter and sugar into the bowl of a food processor; process until creamy. Add egg yolks, salt, and vanilla; process 30 seconds until combined. Add 1 cup flour; process until smooth. Add remaining 1 cup flour to processor; process until combined. Turn dough out onto a work surface; shape into a flat square; wrap in plastic wrap and transfer to refrigerator to chill. 3. Place a piece of nonstick baking mat on a work surface. Place half of chilled dough on mat; top with another piece of plastic wrap. Roll out dough between mat and plastic wrap until it is 1/8 inch thick. Transfer to refrigerator to chill until firm, about 30 minutes. Repeat with remaining dough. 4. Using a 2-inch round fluted cookie cutter, cut out cookies from dough and transfer to prepared baking sheets. Transfer baking sheets to refrigerator to chill until dough is firm, about 20 minutes. Gather scraps, reroll, and cut out more cookies. Repeat with remaining dough. Transfer to refrigerator to chill until firm, about 30 minutes. 5. Preheat oven to 325 degrees. 6. Brush tops of cookies with beaten egg yolk mixture. Sprinkle with sanding sugar, if desired. Transfer to oven. Bake until cookies are pale golden brown, 12 to 15 minutes. Transfer to wire racks to cool.