Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In the bowl of your electric mixer (or with a hand mixer), beat butter and sugar until light and fluffy (2-3 minutes). | 2. Add the egg and vanilla extract and beat until blended. | 3. In a separate bowl, whisk together the flour, baking powder and salt. | 4. Add the flour mixture to the butter mixture and beat just until incorporated. Do not over mix the dough. | 5. Transfer the dough to a lightly floured work surface, knead the dough a few times to bring it together, and then divide the dough in half. | 6. Wrap each half in plastic wrap and refrigerate until firm (at least an hour). | 7. Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. | 8. Line two baking sheets with parchment paper and set aside. | 9. Remove one portion of the dough from the refrigerator and place on a lightly floured work surface. Roll out the dough until it is 1/4 inch (1 cm) thick. Using a lightly floured 2 inch (5 cm) round fluted cookie cutter, cut out the cookies, placing them on the prepared sheet. | 10. Place the baking sheet of cut out cookies in the refrigerator for about 15 -20 minutes to chill the dough. | 11. 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. | 12. Then, with the tines of a fork (or I like to use the end of a toothpick), make a crisscross pattern on the top of each cookie. | 13. Bake cookies in the preheated oven for about 12-14 minutes (depending on size of cookie) or until golden brown around the edges. | 14. Cool cookies on wire rack. | 15. Store in an airtight container for up to a week. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	10	tablespoons	unsalted	855.0	39.285	26.715	72.0
sugar	1/2	cup	granulated	159.9	30.004	5.005	2.496
egg	1			71.5	0.36	6.28	4.755
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
purpose flour	2	cups		-	-	-	-
baking powder	1/2	teaspoon		1.219	0.6371	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
water	1	tablespoon		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.