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Nantes Shortbread Cookies

November 25, 2018 by SouthernShelle Leave a Comment

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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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Nantes Shortbread Cookies

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  • Author: Adapted from French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Category: Dessert

Ingredients

Scale
  • 4.5 oz unsalted butter, (softened)
  • 1 cup confectioner's sugar
  • 1/2 tsp salt
  • 1 egg, (lightly beaten)
  • 1 tbsp. vanilla extra
  • 2 cups all purpose flour, (sifted)
  • 1 1/4 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 1/8 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. 

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I'm Richelle. I'm a working mom that got bit by the baking bug. When I'm not doing my day job, or cutting strawberries for my 5 year old, I'm probably in the kitchen throwing together some combination of flour, sugar and butter. Welcome to my baking journey.

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