Wednesday, January 11, 2012
Salted butter cookies
My new years resolution (one of them) is to eat as healthy as possible. But something sweet is definitely on our daily menu (but not to often). But when we eat it, I want to eat this as pure as possible. Without E-numbers, colouring liquids etc.
That's almost impossible to find in a grocery. And if you find it, it costs a fortune. As you know by now, I'm a fan off Dorie Greenspan. She writes delicious recipes. So I wanted to try a cookie recipe, which I missed in the last year of French Friday with Dorie, because I was late with applying to this group.
But I read a lot of positive reactions about this recipe.
So I wanted to give it a try. Dories original recipe was made of one big cookie. I didn't dare that. There would be a fight on a regular basis between my boys which one would get the biggest (in their opinion). So I decided to take a cookie cutter, and they are supposed to be the same size (and it worked quite well).
My boys were smelling the cookies in the living room when I was baking them, and they didn't leave my site until they were cold enough to eat. That's definitely a good sign.
And they liked them a lot.
So I got a new recipe for making cookies. Hope you enjoy it also.
Salted Butter Break-Ups (adaption of the recipe courtesy of Dorie Greenspan, Around My French Table)
- 1 3/4 cups all-purpose flour
- 2/3 cup sugar
- 3/4-1 teaspoon sel gris or kosher salt
- 9 tablespoons cold unsalted butter, cut into 18 pieces
- 3-5 tablespoons cold water
- 1 egg yolk, for the glaze
Put the flour, sugar, and salt in a food processor and pulse to combine. Drop in the pieces of butter and pulse until the mixture looks like coarse meal—you’ll have both big pea-size pieces and small flakes. With the machine running, start adding the cold water gradually: add just enough water to produce a dough that almost forms a ball. When you reach into the bowl to feel the dough, it should be very malleable.
Scrape the dough onto a work surface, form it into a square, and pat it down to flatten it a bit. Wrap the dough in plastic and chill it for about 1 hour. (The dough can be refrigerated for up to 3 days or wrapped airtight and frozen for up to 2 months.)
When you’re ready to bake, center a rack in the oven and preheat the oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper. Remove the dough from the fridge and, if it’s very hard, bash it a few times with your rolling pin to soften it. Put the dough between sheets of plastic wrap or wax paper and roll it into a rectangle that’s about 1/4 inch thick and about 5 x 11 inches; accuracy and neatness doesn’t count for a lot here. Take your cookie cutter and cut the cookies out of the dough. Transfer the cookies to the lined baking sheet.
Beat the egg yolk with a few drops of cold water and, using a pastry brush, paint the top surface of the dough with an egg glaze. Using the back of a table fork, decorate the cookie in a crosshatch pattern.
Bake the cookie for 25 minutes, or until it is golden. It will be firm to the touch but have a little spring when pressed in the center — the perfect break-up is crisp on the outside and still tender within. Transfer the baking sheet to a rack and allow the cookie to cool to room temperature.