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
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.
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.
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
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
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