A super tasty cookie recipe for salted butter cookies. Really simple and the butter and pinch of salt gives a wonderful flavor.
My new years resolution (one of them) is to eat as healthy as possible. But something sweet is definitely on our daily menu (but not to often). But when we eat it, I want to eat this as pure as possible. Without E-numbers, colouring liquids etc.
That's almost impossible to find in a grocery. And if you find it, it costs a fortune. As you know by now, I'm a fan off Dorie Greenspan. She writes delicious recipes. So I wanted to try a cookie recipe, which I missed in the last year of French Friday with Dorie, because I was late with applying to this group.
But I read a lot of positive reactions about this recipe.
So I wanted to give it a try. Dories original recipe was made of one big cookie. I didn't dare that. There would be a fight on a regular basis 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).
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. Hope you enjoy it also.
It's a good taste!
Recipe Salted butter
cookies
(adapted from Dorie Greenspan, Around my French Kitchen)
Did you make this salted butter cookies Tag #byandreajanssen via Instagram or twitter . I love it when you make one of my recipes and I’m looking forward to look it up. You can also share your recipes on my Facebook channel or pin this recipe on Pinterestso you can find it easy next time. See you soon!
Salted butter cookies
This recipe is:
Ingredients
- 200 grams flour
- 155 grams sugar
- ¾ grams sea salt
- 145 grams butter
- 3-5 tablespoons water cold
- 1 egg yolk for the glazes
Instructions
- 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 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 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.
Nutrition
What did I use to prepare this
recipe?
Kitchen utensils I’ve used to prepare this recipe. When you follow the link you will go to another page with a short explanation of each item. It’s also possible to order directly if you’re in need.
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