Thursday, September 07, 2006

Poilane's Butter Cookie

After buying a bag of Poilane's butter cookies in Paris, I ran to the computer to find the recipe. And guess what? The NY Times got it out of Mr. Poilane and shared it with all of us. Its by far, my favorite butter cookie recipe so far. It was Sam's birthday this past weekend, so I decided to dress them up a bit.

Poilane’s Butter Cookies (Adapted from Lionel Poilâne)
Time: 45 minutes, plus 4 hours' chilling

5 ounces unsalted French or premium American butter, at room temperature
1/2 cup sugar
1 large egg, at room temperature
2 cups all-purpose flour

1. Put butter in the bowl of a mixer and, working on low speed, beat until smooth. Add sugar and continue to beat until it is blended into the butter. Add egg and beat, still on low speed, until it too is incorporated. Add flour and mix only until it disappears; do not over mix.

2. Transfer dough to a work surface and knead it 6 to 8 times, until it just comes together. Divide dough in half, shape each half into a 4-inch disk, wrap in plastic and chill until firm, about 4 hours.

3. Position racks to divide oven into thirds and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.

4. Working with one disk at a time, roll dough out on a lightly floured surface until it is between 1/8- and 1/4-inch thick. Using a 1 1/2- inch round cookie cutter, cut out as many cookies as you can. Place cookies on lined sheets. (Gather scraps into a disk, chill them, then roll out and cut.) Bake cookies for 8 to 10 minutes or until set; they should not take on much color. Cool on a rack.

Royal Icing: I just use a couple egg whites. Whip to a soft peak, and add about 1 lb of powdered sugar. You can add almond extract, vanilla extract (which makes the white a little off white) or just a couple drops of lemon juice. If you drip a ribbon of icing on top of the icing's surface, the ribbon should disappear after you count to 3. This will create the perfect consistency for filling in a cookie. To create lines, thicken with more powdered sugar. I use leftover icing, thicken it and pipe decorations (flowers, cars, dots, etc) onto parchment paper, let it dry overnight and they peel right off ready to put on top of cakes and cupcakes.


Blogger Jer said...

those might be the cutest cookies i have ever seen! i am addicted to butter cookies and will try this recipe.

08 September, 2006 00:52  
Blogger Kate said...

Oh my god Elaine. I want to try them straight away but I need you here to guide me through the piping cones. I still have the mock ups you left but I darent undo them or use them for that matter. I blame you for my obsession with all cookies iced. These look great.

08 September, 2006 02:52  
Blogger Cath said...

These are adorable! There's no way in heck I could ice like that though! Lucky Sam!

08 September, 2006 10:34  
Blogger Cath said...

Elaine, how many does the recipe make? Or I guess it depends on what shape you're using?

08 September, 2006 10:39  
Blogger Elaine said...

The Poilane bakery cuts out 1.5 inch fluted rounds, you get about 70 little cookies. Super cute and bite size delicious without icing.

08 September, 2006 10:50  
Blogger Elaine said...

kate, if you look go to the following links, they will give you instructions on how to make cornets:,1904,FOOD_18996_2370587,00.html

08 September, 2006 14:59  
Blogger Kate said...

Thanks Elaine

08 September, 2006 23:54  
Blogger Ashley said...

SUCH CUTE COOKIES!...I wish I were throwing a party soon so I would have a reason to make these! Maybe I'll have to work on that or just make cute cookies for me and pawn them off on neighbors! You are the piping QUEEN Elaine!

11 September, 2006 14:31  
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