Petit Beurre Tea Cookies Recipes

PETIT BEURRE -- TEA COOKIES

Steps:

• Sift dry ingredients together.
• Beat together softened butter and sugar on medium speed for about a minute.
• Beat in egg yolks, one at a time, beating smooth after each addition.
• Add half the flour mixture.
• Add milk, then add the remaining flour mixture.
• Scrape dough onto a piece of plastic wrap.
• Press it into a rectangle about ½ inch thick.
• Wrap and chill for several hours or up to 3 days.
• When you are ready to bake, preheat oven to 325F and place parchment paper onto baking sheet.
• Place dough on a floured work surface and lightly flour it.
• Roll dough into a 12-inch square.
• Cut the square in half, then roll each half into a 9x12 inch rectangle.
• With the tines of a fork, pierce the dough at ½ inch intervals.
• Cut each half of dough into 24 rectangles of 3x1½-inch each.
• Transfer cuts-out to baking sheets and bake for about 15 to 20 minutes, or until they are lightly golden all over.
• Slide parchment paper along with petit beurre onto wire racks to cool.

PETIT BEURRE -- BUTTER COOKIES

Steps:

• In a medium mixing-bowl, rub together the butter and flour until the mixture resembles coarse meal.
• Form a well in the center, and add the sugar, salt, and 2 tablespoons cream/crème fraîche into the center.
• Stir with a fork in a circular motion starting from the center until the cream is absorbed, then knead the dough gently until smooth (if the dough is too dry to come together, add a little more cream, one teaspoon at a time, until you reach the desired consistency).
• Divide the dough in two, and gather each half into a slightly flattened ball.
• Cover and chill for an hour.
• Preheat the oven to 350F and lightly grease a baking sheet with butter.
• Working with one ball of dough at a time, roll it out on a lightly floured surface to a thickness of about 1/4".
• Use a cookie cutter to cut out cookies, and transfer them on the prepared baking sheet.
• Repeat with the remaining dough.
• Prick the cookies all over with a fork, and slip into the oven to bake for 12 to 15 minutes,until golden and just slightly browned at the edges.
• Transfer on a rack to cool completely, and keep in an airtight container.

PETIT BEURRE COOKIES OR CRUMBS

Steps:

• For the Dough
• Cut the 1/2 pound butter into pieces and put it in the bowl of a standing mixer fitted with the paddle. Beat until light. Add the flour, confectioners' sugar, almond flour, and vanilla extract. Mix until the dough comes together. Turn the dough out onto a lightly floured counter and divide it in half. Form each half into a brick and wrap in plastic. Refrigerate one packet for at least 1 hour and freeze the other for up to 3 months.
• Heat the oven to 350°F or 325°F on convection.
• Remove the dough from the refrigerator and roll it between two sheets of parchment to 1/8 inch thick. Lift it up onto a baking sheet, peel off the top parchment, and clean up the edges. Bake until golden, 19 to 21 minutes, rotating the pan halfway through baking. Let cool completely.
• Crumble the cookie and put it back in the clean bowl of a standing mixer fitted with the paddle. Mix for a minute or so to make smaller crumbs. Add the 3 tablespoons butter and mix. If the dough doesn't come together, add 1 or 2 tablespoons butter, a tablespoon at a time, mixing until you have a dough you can roll.
• Roll the dough between two pieces of parchment to 1/4 inch thick. Freeze for 1 hour.
• If you're making crumbs, carefully peel off the top piece of parchment. Bake until golden, about 15 minutes, rotating the pan halfway through baking. Let cool, then crumble and store in an airtight container for up to 2 days.
• For Cookies
• If you're making cookies, carefully peel off the top piece of parchment. Cut the frozen dough with a 1 1/2-inch cutter. The cookies will be too delicate to move, so instead remove the excess dough from the parchment. Slide the parchment onto a baking sheet.
• Beat the egg and yolk together until smooth. Brush onto the cookies. Mix the salt and sugar together and sprinkle over the cookies.
• Bake until a rich golden brown, about 15 minutes, rotating the pan halfway through baking. Let cool. The cookies will be very delicate, so don't move them around. Leave them on the pan until you serve them.

PETIT BEURRE COOKIES

Steps:

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