Breton Sand Cookies
2015-10-22 11:50:31
Yields 25
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Ingredients
- 2 1/3 cups All purpose flour
- 1 tbsp. Baking powder
- 8 oz. Unsalted Grass fed butter, softened
- 3/4 cup Sugar plus
- 2 tbsp. Sugar
- 1 tea. Salt
- 5 ea. Egg yolks, free range, lightly beaten
Instructions
- 1. Sift flour and baking powder together; set aside.
- 2. Working with a mixer fitted with a paddle, cream the butter until it is soft and smooth.
- 3. Add sugar in a slow, steady stream, followed by the salt, and continue to beat; scrape bowl as needed.
- 4. Continue whipping for about 3 minutes or until mixture is light and creamy. Add eggs, mix 1 minute.
- 5. Remove bowl from mixer and, working with a rubber spatula, fold in sifted dry ingredients; do not overwork.
- 6. Divide the dough in half and, working on a smooth (marble) surface, mold each half into a log about 1 1/2” in diameter and 8” long. Cookie is going to be baked in a muffin tin and should be about 1/4-1/3” smaller. Diameter of bottom of tin should be 1/4-1/3” larger than cookie.
- 7. Wrap with double thickness plastic wrap and chill for 4 hours and up to 2 days. Can also be frozen.
- 8. Cut cookies about 1/3-1/2” thick and lay in muffin tin. Make sure muffin tin is 1/4”-1/3” larger than cookie.
- 9. Bake in 325 degree oven for 12-15 minutes until they are just firm. They should be pale, but don’t let them brown.
- 10. Transfer to rack and let cool.
Adapted from Pierre Herme
Adapted from Pierre Herme
Wisconsin Local Food https://wisconsinlocalfood.org/
Breton Sand Cookies