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Petit-Four Cookies

andreaa's picture
<p><a href="http://www.flickr.com/photos/thomasclaveirole/283819318/">Image Credit</a></p>
Ingredients
  Butter/Regular margarine 3⁄4 Cup (12 tbs)
  Granulated sugar 2⁄3 Cup (10.67 tbs)
  Salt 1⁄4 Teaspoon
  Egg yolks 2
  Light cream 1 Tablespoon
  Vanilla extract 1 Teaspoon
  All purpose flour 2 Cup (32 tbs), unsifted
  Confectioners sugar 1 Cup (16 tbs)
  Raspberry jam 1 Tablespoon
  Chopped walnuts/Pistachios / pecans 1 Tablespoon
  Sliced blanched almonds 1 Tablespoon
  Chocolate shot 1 Tablespoon
  Candied red cherries 1 Tablespoon
  Semisweet chocolate pieces 1⁄2 Cup (8 tbs)
  Butter/Regular margarine 2 Tablespoon
Directions

Measure butter, granulated sugar, and salt into large bowl.
With electric mixer at medium speed, beat until mixture is light—this will take about 3 minutes.
Add egg yolks, cream, and vanilla.
Beat until the mixture is fluffy—2 minutes.
Gradually add flour, stirring with wooden spoon until well combined and dough is smooth.
With hands or spoon, shape dough into a ball.
Place on waxed paper, plastic film, or foil.
Flatten; cut in quarters; wrap each quarter.
Refrigerate 2 hours.
The dough will be firm.
Preheat oven to 325F On lightly floured pastry cloth, with floured roll- ing pin, roll out one fourth of dough at a time to about 1/4-inch thickness.
Gently press together any cracks at edge.
Choose shapes, below, and cut as directed.
Place cut cookies, 1 inch apart, on ungreased cookie sheets.
(If desired, decorate some of the cookies before baking, as directed below.) Bake 12 to 15 minutes, or just until edges of cookies are golden.
Remove to wire rack; let cool completely.
Dec- orate, below.
Makes about 6-1/2 dozen.

Recipe Summary

Cuisine: 
European
Course: 
Dessert

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