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    Home » Cookies

    Published: Nov 25, 2018Modified: Oct 5, 2020 by Richelle Tucker ·

    Nantes Shortbread Cookies

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    I was got a copy of French Patisserie: Master Recipes and Techniques from the Ferandi School of Culinary Arts for Christmas last year and was immediately smitten.  The book itself is beautiful, filled with gorgeous photos of pastry-chef worthy recipes, but it also takes baking concepts and breaks them into levels (1= beginner- 3; expert).  For months, I was too intimidated to make any thing out of it.  Finally, I decided to take the plunge and make the Nantes Shortbread.   The book is heavy on instructions, and light on history, so I know nothing about these cookies other than they go really well with a cup of coffee.

    A couple of  notes:

    1. The original recipe called for vanilla bean, but vanilla bean is expensive right now, so I subbed vanilla extract.
    2. Don't be afraid to brush a good amount of egg wash on the tops of the cookies.  The more egg wash, the better the end pattern.
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    Recipe

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    Nantes Shortbread Cookies


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    • Author: Adapted from French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts
    • Total Time: 35 minutes
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    Ingredients

    Units Scale
    • 4.5 oz unsalted butter, (softened)
    • 1 cup confectioner's sugar
    • ½ tsp salt
    • 1 egg, (lightly beaten)
    • 1 tbsp. vanilla extra
    • 2 cups all purpose flour, (sifted)
    • 1 ¼ tsp. baking powder

    Egg Wash

    • 1 egg, (lightly beaten)
    • 1 tsp. coffee or vanilla extract

    Instructions

    1. Cream the sugar and butter in a stand mixer until creamy, about 3 minutes. Add the egg and vanilla extract to the butter/sugar mixture until smooth. Stir in the flour and baking powder until incorporated completely. 
    2. Gently knead the dough on a lightly floured countertop, using your hands for 3-5 minutes and then cover the dough in plastic wrap.   Refrigerate for at least one hour. 
    3. Preheat the oven to 350 degrees and line a baking sheet with parchment paper. 
    4. Roll out the dough to a thickness of ⅛ inch and cut out using a 2 inch biscuit (or cookie) cutter.  Place cookies on the cookie sheet with about 2 inches in between each cookie
    5. Brush the tops of the cookies with the egg wash.  Use the back of a fork to create decorative patterns on the tops of the cookies
    6. Bake for 12-15 minutes or until golden brown. 
    • Prep Time: 20 minutes
    • Cook Time: 15 minutes
    • Category: Dessert

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    Hey Y'all. I'm Richelle, the baker behind Southern Shelle! I started this blog back in 2011 while I was awaiting my bar exam results and I wanted a little of piece home [South Carolina!] while we lived in the DMV area. We eventually moved back south, but that's even more reason to celebrate southern baking and plentiful White Lily Flour!

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