March 13th, 2008
These cookies are amazing- they are so much lighter and flakier than other sugar cookies that you will find. This is a true French sugar cookie recipe, and is probably my very favorite. I have used this recipe countless times, cut into shapes for special occassions. I have done wedding cakes for friends wedding showers, and rattles for expectant mothers. Hundreds are baked at Christmas, and I thought this would be a nice recipe for people feeling excited about making beautiful and delicious Easter cookies that both kids and adults will love.
You can accompany these with royal icing, or simply sprinkle them with granulated sugar wich make them sweet, sparkly and slightly crunchy.
-2 sticks unsalted butter
-pinch of salt
-3/4 cup powdered sugar
-2 1/4 cups AP flour
1) Preheat the oven to 325 degrees. Prepare sheet pans with silpats or parchment paper.
2) Cream together the butter and salt, and whip until creamy. Slowly add the powdered sugar and beat until light and fluffy, about 2 minutes. Add the yolks and mix to combine. Add the flour until just barely combined (overmixing will make them tough).
3) Wrap the dough in plastic wrap and refrigerate until the dough is firm and chilled enough that you are able to handle it.
4) I reccomend rolling the dough out with powdered sugar, NOT flour. Cut shapes with a cookie cutter and gently lay them on the silpat covered sheet pans. If you are going to sprinkle them with sugar, do it now.
5) Bake for 8-12 minutes. (It really depends on your oven). They should remain very pale, and should NOT turn golden brown. If they start to color on the edges, remove them immediatley.
6) You should be looking for them to just be firm to the touch. They will continue to firm up a little bit as they cool. I would leave the cookies on the sheet pan to cool, (at least a little bit). This will make them less prone to breaking.
7) If you are going to add royal icing, wait until the cookies are completely cooled to decorate.