French Butterfly Cookies Papillons Recipes

FRENCH BUTTERFLY COOKIES (PAPILLONS)

Steps:

• Sprinkle 1/2 cup sugar on work surface. Place dough on top and sprinkle with 1/2 cup sugar; press to adhere. Roll out dough into a 16-by-12-inch rectangle, about 1/8 inch thick.
• Position dough so that one long side is parallel to edge of work surface. Fold each of the long sides of dough towards the middle to meet one another without overlapping. Sprinkle with 2 tablespoons sugar. Then fold one of the short sides over to meet the opposite short side. Sprinkle with 1 tablespoon sugar. Finally, fold one long side in half to meet the opposite long side. Sprinkle with remaining 1 tablespoon sugar. Firmly press down on dough with your hands, wrap tightly in plastic, and refrigerate at least 1 hour or preferably overnight.
• Preheat oven to 450 degrees. Lightly spray a rimmed baking sheet with water. Place more sugar in a shallow bowl. Trim ends of chilled dough, then cut crosswise into 3/4-inch-thick slices. Dip cut sides of slices in sugar, then transfer to prepared sheet, spacing about 3 inches apart.
• Bake until sugar is golden and caramelized, 10 to 12 minutes. Using a wide spatula, carefully flip each cookie, then return to oven and continue to bake until deep golden brown, about 6 minutes more. Transfer cookies to a wire rack; let cool completely. Repeat with remaining slices. Cookies are best eaten the day they are made but can be stored in an airtight container, between sheets of parchment, at room temperature up to 1 day.

FRENCH BUTTER COOKIES

Steps:

• Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in 2 egg yolks and vanilla. Gradually beat in flour and salt. Divide dough into 2 portions; shape each into a disk. Cover; refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. Working with 1 portion of dough at a time, roll to 1/4-in. thickness between parchment. Cut with floured 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Whisk remaining egg yolk and water; brush over cookies. Create a cross-hatch design by dragging the tines of a fork across the cookie., Bake until edges are light golden, 12-15 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.