A super tasty cookie recipe for salted butter cookies. Really simple and the butter and pinch of salt gives a wonderful flavor.
I love to bake cookies. As you know by now, I'm a big fan of Dorie Greenspan. She writes delicious recipes. Dories' original recipe was made of one big cookie. I didn't dare that. There would be a fight 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).
And they were gone!
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. And I hope you also enjoy them.
(adapted from Dorie Greenspan, Around my French Kitchen)
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Salted butter cookies
- 200 grams flour
- 155 grams sugar
- ⅙ teaspoon sea salt
- 145 grams butter
- 3-5 tablespoons water cold
- 1 egg yolk for the glazes
Ingredients you need per step are listed below the step in Italic
- Put the flour, sugar, and salt in a food processor and pulse with knives so that they mix well.
- Throw in the butter and pulse again until the mixture resembles a coarse meal (you should have small balls the size of a pea mixed with small flakes).
- Turn the machine off and add the water. Pulse until a ball forms.
- Place the dough on a work surface, shape it into a circle and push it a little flat.
- Wrap it in plastic and let the dough rest for at least 1 hour in the refrigerator.
- Preheat the oven to 355 degrees Fahrenheit (180 degrees Celsius).
- Place a baking sheet on a baking plate.
- Remove the dough from the refrigerator and let it rest for 5 minutes.
- Place the dough between two sheets of waxed paper and roll it out so that it is a half-inch thick.
- Grab your cookie cutter and punch out the cookies from the dough.
- Place them on the baking sheet and leave 2 cm space between the cookies.
- Mix the egg yolk with a few drops of cold water.
- Brush the top of the dough with the egg yolk.
- Bake for 25 minutes or until golden brown.
- Place on a wire rack and allow to cool further.