Tea and cookies.
Mmm, butter. This post makes good use of butter (thanks to Dorie Greenspan and Lottie + Doof). I'm traveling a lot, a lot in the next few weeks so I will probably be posting from the road. As my sendoff, here's some ridiculously buttery cookies best served with a huge mug of tea.
So simple, so tasty.
- 1 3/4 cups all-purpose flour
- 2/3 cup sugar
- 3/4 to 1 teaspoon kosher salt
- 9 tablespoons cold unsalted butter, cut into 18 pieces
- 3-5 tablespoons cold water
- 1 egg yolk, for the glaze
- Add flour, sugar and salt to the food processor and pulse to blend together.
- Drop in pieces of butter and pulse until you get a coarse meal.
- With the food processor running, add cold water by tablespoon until the dough almost forms a ball.
- Put your dough on a work area, form into a square and flatten it a bit.
- Wrap the dough in plastic wrap and put it in the fridge for at least an hour and up to 3 days.
- Preheat the oven to 350 degrees F, and line a cookie sheet with parchment paper.
- Remove the dough from the fridge, and between two pieces of plastic wrap or parchment paper, roll it into a rectangle around 5" by 11" with a thickness of 1/4" before transferring it to the cookie sheet.
- Beat the egg yolk with a little bit of water and brush over the top of the dough.
- Using a fork decorate the cookie with a crosshatch type pattern (a somewhat optional step).
- Bake for 30 to 40 minutes, or until the edges are brown and the center still had a little spring to it.
- Remove the cookies from the over, allow them to cool entirely. Break into pieces.
Super easy and very delicious. Watch the salt though so you don't go overboard!