The butterfly cookies are delicious, crumbly, and made with few ingredients. They are delightful to enjoy after a meal with good coffee or at tea time, even iced tea as we move towards the beautiful season. The recipe for making the shortcrust pastry remains the same: you need the right pastry for the design to stay imprinted after baking. Beautiful to look at, delicious to eat, the butterfly cookies are perfect when packaged in a nice bag ready to be gifted.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 25 Minutes
- Portions: 40 Pieces
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
The butter should be cold from the fridge, and the egg at room temperature. The quantities of this pastry are suitable for using a cookie stamp. By using a classic recipe or changing the quantities, you risk that the design disappears during baking.
With the indicated quantities, you get about 40 cookies.
- 2 1/2 cups all-purpose flour
- 3/4 cup powdered sugar
- 5.3 oz butter
- 1 egg
- 1 teaspoon vanilla extract (or vanilla bean or vanillin)
Tools
- 1 Kitchen Aid Artisan Mixer
- 1 Perforated Baking Tray
- 1 Rolling Pin with Thickness Rings
- 1 Butterfly Cookie Cutter
Steps
In the bowl of a stand mixer with the paddle attachment, work all the ingredients until they are compact and well combined: flour, powdered sugar, butter in pieces, egg, and vanilla.
Take the dough and work it on a work surface, forming a slightly flattened rectangular block. Wrap it in plastic wrap and place it in the fridge for two hours.
After the resting time, return the block to the lightly floured work surface and use the rolling pin with 1/4 inch thickness rings to roll out the pastry. Cut the cookies with the appropriate cutters and imprint the design using the stamp.
Place the cookies on a perforated baking tray and put them in the fridge for 15 minutes, then bake at 356°F (180°C) static, preheated for 15 minutes.
Notes
The butterfly cutter I used was purchased from Cocorò: find it HERE. And the recipe is the one that comes with the cutter. The recipe is by Miriam Bonizzi and you can find it online or in her book “The Perfect Shortcrust“
