Double-butter double-baked petit beurre cookies from Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere (page 270) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on May 05, 2018

    Crumbly, buttery, shortbread-like cookies that were made with an unusual method: the dough was first baked as a crumble, then combined with more butter to form a dough that was rolled, cut with cookie cutters and baked again. I must have rolled them thinner than recommended, though I didn't think so at the time, because my yield was twice what the recipe states. Fans of shortbread loved them. I used them in the springtime cookies and curd recipe from the same book.

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