I turned to Amazon where I found this tiny recipe book for many flavors of dough for Petit Beurre. It came with the darling cookie cutter to make Petit Beurre Mason (purple cutter). I was thrilled to find this adorable collection. I found the Miffy cookie cutters separately. Unfortunately I have not been able to find the book and cutter on Amazon, so I don’t have a link. But the Miffy Cookie Cutter is available and believe it or not the cost is under $2 for both of the cutters shown is this picture.
Problem. The recipe book was written in French. I’m pretty good and translating French menu’s and do ok with cookbooks but I have to admit it took me a while to get the recipe perfect using U.S. measurements, ingredients, and my altitude.
The cookie dough is so easy and can be made in just a few minutes.
You will need:
1/2 cup (100 g) sugar
1/2 cup (100 g) salted butter
1/3 cup (63 ml) water
1/4 teaspoon salt
2 cups (250 g) all-purpose flour or 00 flour
1/2 teaspoon (4 g) baking powder
In a small sauce pan, add 1/2 cup butter. I’m using salted butter. I like the salted over unsalted. It just works well with this recipe
Add 1/3 cup water.
Add 1/2 cup sugar.
and 1/4 teaspoon salt.
Bring to a boil over low heat until butter is completely melted.
Pour mixture into a mixing bowl and let stand for 20 minutes.
Add 2 cups flour.
1/2 teaspoon baking powder.
Stir until smooth and soft.
Quickly knead the dough until soft and smooth.
I like to flatten the dough into a square or rectangular shape.
Cover with plastic wrap.
Refrigerate dough for at least 3 hours.
After 3 hours remove dough from the refrigerator and unwrap plastic wrap. Place dough on a lightly floured surface or parchment paper. The dough is very stiff and you will need to use some upper body strength. At first it’s quite difficult to roll, but keep at it. The dough will begin to soften up a bit and roll easier.
My biceps are so buff right now.
Using the Miffy cookie cutter, press into the rolled out dough.
The cutter has a removable center that makes cutting perfect and easy.
Place on a baking sheet. The cookies can be placed within a 1/2-inch of each other because they won’t loose their shape or spread.
Bake in a preheated 350 F (180C) oven for 8-10 minutes or until golden brown.
I like to get the edges a bit brown because I love the nutty brown butter flavor that comes out.
Perfect for Easter giving. Such a cute Easter basket treat. Perfect for little grandkids.
Miffy Petit Beurre
This dough holds it’s shape and any detail of the cookie would not be lost during baking. It's perfect for your favorite cutters.
- 1/2 cup sugar 100 g
- 1/2 cup salted butter 100 g
- 1/3 cup water 63 ml
- 1/4 teaspoon salt
- 2 cups all-purpose flour or 00 flour 250 g
- 1/2 teaspoon baking powder 4 g
- In a saucepan, add the water, sugar salt and butter. Bring to a boil over low heat and wait until the butter is completely melted. Pour into a mixing bowl and let stand for 20 minutes, stirring occasionally.
Add flour and baking powder and stir with a spoon until the mixture is smooth and soft. When the mixture is soft quickly knead by hand until smooth. Press into flattened disc or square. Wrap in plastic wrap and refrigerate for at least 3 hours.
The refrigeration will solidify the butter. Remove from refrigerator and roll out thin. Cut with cookie cutter.
Place on baking sheet bake in a preheated 350 F (180 C) oven for 8-10 minutes or until lightly golden brown. Makes about 3 dozen small Miffy's.
sources: Petits-Beurre cookbook, Ya a la Venta, Trattoria da Martina