BUTTERFLY COOKIES RECIPES

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BEST BUTTERFLY SUGAR COOKIES RECIPE - HOW TO MAKE ...



Best Butterfly Sugar Cookies Recipe - How to Make ... image

Try a new cookie decorating technique—it's easy! You can turn butterfly sugar cookies into masterpieces with a simple marbled icing.

Provided by Ree Drummond

Categories     baby shower    bridal shower    children    Easter    spring    baking    dessert

Total Time 4 hours

Prep Time 1 hours 20 minutes

Cook Time 0S

Yield 4-5 dozen

Number Of Ingredients 13

2

sticks plus 5 tablespoons salted butter, softened 

1 1/2 c.

granulated sugar

Grated zest of 1 orange

2

large eggs

1 tsp.

vanilla extract

4 c.

all-purpose flour

1 tbsp.

baking powder

1/2 tsp.

kosher salt

2 tbsp.

whole milk

2 lb.

powdered sugar, sifted, plus more if needed

1/3 c.

whole milk

2

large pasteurized egg whites

Red and orange food coloring

Steps:

  • For the cookies: Combine the butter, granulated sugar and orange zest in the bowl of an electric mixer. Beat on medium speed until smooth, then add the eggs and vanilla. Beat again, scraping down the sides of the bowl halfway through. Sift together the flour, baking powder and salt into a separate bowl. With the mixer on low speed, add the dry ingredients to the butter mixture, alternating with the milk, until the dough comes together. Divide the dough in half, then flatten both halves into disks and place them in separate resealable plastic bags. Refrigerate the dough until firm, about 2 hours. Preheat the oven to 350°. Line 2 baking sheets with parchment paper. Roll out both pieces of dough until about 1/4 inch thick and cut out as many cookies as you can with 2- to 3-inch butterfly cookie cutters. Place the cookies on the baking sheets and bake until they’re just set but not browned, 8 to 10 minutes. Remove from the oven and let cool 5 minutes on the baking sheets, then remove to racks to cool completely before decorating. For the icing: Combine the powdered sugar, milk and egg whites in the bowl of an electric mixer and beat on medium-high speed until thick and glossy. Add more powdered sugar if the icing seems too thin. Just play with it until it’s right. The icing should be stiff enough to dip the top side of the cookie and get a thick, even layer. Divide the icing among 3 or 4 smaller bowls. Add 2 to 3 drops each of red and orange food coloring to each bowl, scattering it over the surface of the icing. Drag a toothpick through the drops a few times to make swirls. Dip the top side of each cookie in the icing and let the excess drip off, then let dry on a rack. When the first bowl of icing becomes too muddled, move on to the next. Let the icing dry completely, about 1 hour. 

FRENCH BUTTERFLY COOKIES (PAPILLONS) RECIPE | MARTHA STEWART



French Butterfly Cookies (Papillons) Recipe | Martha Stewart image

Known for their caramelized exterior and multitude of flaky layers within, these French treats call for just two ingredients: puff pastry and sugar.

Provided by Martha Stewart

Yield Makes about 28

Number Of Ingredients 3

1 1/4 cups sugar, plus more for dipping
1 pound frozen puff pastry, preferably all-butter, thawed
1 large egg white, lightly beaten

Steps:

  • Sprinkle 1/2 cup sugar on work surface. Place dough on top and sprinkle with 1/2 cup sugar; press to adhere. Roll out dough into a 16-by-12-inch rectangle, about 1/8 inch thick.
  • Position dough so that one long side is parallel to edge of work surface. Fold each of the long sides of dough towards the middle to meet one another without overlapping. Sprinkle with 2 tablespoons sugar. Then fold one of the short sides over to meet the opposite short side. Sprinkle with 1 tablespoon sugar. Finally, fold one long side in half to meet the opposite long side. Sprinkle with remaining 1 tablespoon sugar. Firmly press down on dough with your hands, wrap tightly in plastic, and refrigerate at least 1 hour or preferably overnight.
  • Preheat oven to 450 degrees. Lightly spray a rimmed baking sheet with water. Place more sugar in a shallow bowl. Trim ends of chilled dough, then cut crosswise into 3/4-inch-thick slices. Dip cut sides of slices in sugar, then transfer to prepared sheet, spacing about 3 inches apart.
  • Bake until sugar is golden and caramelized, 10 to 12 minutes. Using a wide spatula, carefully flip each cookie, then return to oven and continue to bake until deep golden brown, about 6 minutes more. Transfer cookies to a wire rack; let cool completely. Repeat with remaining slices. Cookies are best eaten the day they are made but can be stored in an airtight container, between sheets of parchment, at room temperature up to 1 day.

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