PETIT BEURRE -- TEA COOKIES
Posted from an online source in response to a recipe request. Chilling time not included in preparation time. Keep in airtight containers to maintain crispness.
Provided by Molly53
Categories Dessert
Time 40m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- Sift dry ingredients together.
- Beat together softened butter and sugar on medium speed for about a minute.
- Beat in egg yolks, one at a time, beating smooth after each addition.
- Add half the flour mixture.
- Add milk, then add the remaining flour mixture.
- Scrape dough onto a piece of plastic wrap.
- Press it into a rectangle about ½ inch thick.
- Wrap and chill for several hours or up to 3 days.
- When you are ready to bake, preheat oven to 325F and place parchment paper onto baking sheet.
- Place dough on a floured work surface and lightly flour it.
- Roll dough into a 12-inch square.
- Cut the square in half, then roll each half into a 9x12 inch rectangle.
- With the tines of a fork, pierce the dough at ½ inch intervals.
- Cut each half of dough into 24 rectangles of 3x1½-inch each.
- Transfer cuts-out to baking sheets and bake for about 15 to 20 minutes, or until they are lightly golden all over.
- Slide parchment paper along with petit beurre onto wire racks to cool.
Nutrition Facts : Calories 46.3, Fat 3.2, SaturatedFat 2, Cholesterol 18.4, Sodium 31.1, Carbohydrate 4.3, Sugar 4.2, Protein 0.3
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