Miffy Petit Beurre (Shortbread Cookies)
This simple buttery little cookie, not too sweet not too rich, melts in your mouth. Make this easy recipe using an adorable bunny cookie cutter, or any of your favorite cutters!
Ingredients
- 1/2 cup sugar 100 g
- 1/2 cup salted or unsalted butter 100 g
- 1/3 cup water 63 ml
- 1 teaspoons vanilla
- 1/4 teaspoon salt
- 2 cups all-purpose flour or 00 flour 250 g
- 1/2 teaspoon baking powder 4 g
Instructions
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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 add vanilla then let stand for 20 minutes, stirring occasionally.
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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.
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The refrigeration will solidify the butter. Remove from refrigerator and roll out Roll dough approx 3/16-inch (between 1/8-1/4 inch). Cut with cookie cutter.
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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.
Recipe Notes
No waste here: The cookie dough scraps can be kneaded together over again to cut out more cookies. Repeat this process until all the dough has been used.
Storage: Once the cookies cool completely, store them in an airtight container. They will keep well at room temperature for about a week or so. You can also freeze the Miffy petit beurre cookies for up to 3 months.