Ingredients and Method
140g high quality butter at room temperature
100g granulated white sugar
1 large egg
1 teaspoon pure vanilla extract
260g all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon Fleur de Sel
1 large egg
1 tablespoon water
In a bowl, beat butter and sugar until light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat until blended. In a separate bowl, whisk together the flour, baking powder and fleur de sel. Add the mixture to the butter mixture and beat just until incorporated. Do not overmix the dough.
Transfer the dough to a lightly floured work surface, knead the dough a few timies to bring it together, and then divide the dough in half. Wrap each half in plastic wrap and refrigerate until firm (at least an hour).
Preheat owen to 177degrees Celsius and place rack in the centre of the oven. Line two baking sheets with parchment paper and set aside.
Remove one portion of the dough from the refrigerator and place on a lightly floured work surface. Roll out the dough until it is 1cm thick. Using a lighly floured 5cm fluted cookie cutter, cut out cookies, placing them on the prepared cookie sheet. Place the baking sheet of cut of cookies in the refrigerator for about 15-20 minutes to chill the dough. Meanwhile, in a small bowl, whisk the egg with the water for the egg wash. Remove the cookies from the refrigerator and brush the tops with the egg wash. Then, with the tines of a fork, make a criss-cross patter on the top of each cookie. Bake cookies in the preheated oven for about 12-14 minutes or until golden brown around the edges.
Cool cookies on a whire rack. Store in an airtight container for up to a week. Makes about 3 dozen cookies.
Adpated from: Le Cordon Bleu, "Cookies (Le Cordon Bleu Home Collection)". Periplus Editions. 1999