Petit-Four Cookies Recipe
Ingredients
| 3/4 cup butter or regular margarine, softened | ||
| Granulated Sugar | 2/3 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Egg yolks | 2 | |
| Light cream | 1 Tablespoon | |
| Vanilla extract | 1 Teaspoon | |
| All purpose flour | 2 Cup (16 tbs) | |
| Confectioners' sugar | ||
| Raspberry or apricot jam | ||
| Chopped walnuts, pistachios, or pecans | ||
| Sliced blanched almonds | ||
| Chocolate shot | ||
| Candied cherries | ||
| 1/2 cup semisweet-chocolate pieces | ||
| 2 tablespoons butter or regular margarine | ||
| Light cream | 1 Tablespoon (Chocolate Glaze:) | |
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.
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.
Chef
