SIMPLE BUTTERFLY COOKIES RECIPES
FRENCH BUTTERFLY COOKIES (PAPILLONS) RECIPE | MARTHA STEWART
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
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.
BUTTERFLY SUGAR COOKIES RECIPE | LAND O’LAKES
Steps:
- Combine butter and sugar in bowl; beat at medium speed until creamy. Add egg, milk and almond extract; continue beating until well mixed. Add flour and baking powder; beat at low speed until well mixed.
- Divide dough into thirds; place each portion into separate bowl. Tint each portion with desired gel food color.
- Shape each dough into a ball; flatten to 1/2-inch thickness. Wrap each in plastic food wrap; refrigerate 2-3 hours or until firm.
- Heat oven to 400°F.
- Roll out dough, one-third at a time, on lightly floured surface (keeping remaining dough refrigerated) to 1/4-inch thickness. Cut with 2-inch heart-shaped cookie cutter.
- Form butterflies by placing 2 cookies with tips slightly overlapping onto ungreased cookie sheets. Sprinkle with decorator sugar. Decorate as desired. Repeat with remaining cookies. Bake 6-8 minutes or until cookies are lightly browned. Cool 1 minute on cookie sheets; remove to cooling rack.
Nutrition Facts : Calories 100 calories, FatContent 5 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 20 milligrams, SodiumContent 55 milligrams, CarbohydrateContent 12 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 1 grams
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