The delicious and crumbly butterfly cookies, made with a few ingredients, are delightful to enjoy after a meal with good coffee or as a snack with tea, even iced, as we move quickly towards the beautiful season. The recipe to prepare the shortcrust pastry is now always the same: you need the right shortcrust so the design stays imprinted after baking. Beautiful to look at, delicious to eat, the butterfly cookies are perfect if packaged in a nice little bag ready to be gifted.
Not to be missed
- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Hours 15 Minutes
- Preparation time: 25 Minutes
- Portions: 40 Pieces
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
The butter must be cold from the refrigerator and the egg at room temperature. The quantities for this shortcrust are suitable for using a cookie stamp. Using a classic recipe or changing the quantities may risk the design disappearing during baking.
With the indicated amounts, you get about 40 cookies.
- 2 1/2 cups all-purpose flour
- 1 cup powdered sugar
- 5 oz butter
- 1 egg
- 1 teaspoon vanilla extract (or vanilla bean or vanillin)
Tools
- 1 Mixer Kitchen Aid Artisan
- 2 Baking Sheets perforated
- 1 Rolling Pin with thickness guides
- 1 Cookie Cutter butterfly shape
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 the work surface, forming a slightly flattened rectangular block. Wrap it in plastic wrap and place it in the refrigerator for two hours.
After the resting time, return the block to the lightly floured work surface and using a rolling pin with 1/4 inch thickness guides, roll out the shortcrust. Cut the cookies with the appropriate cutters and imprint the design using the corresponding stamp.
Place the cookies on a perforated baking sheet and put them in the refrigerator for 15 minutes then bake them at 356 °F static, preheated for 15 minutes.
Notes
The butterfly cookie cutter I used was purchased from Cocorò: you can 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“
