FRENCH BUTTERFLY COOKIES (PAPILLONS)
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.
BUTTER COOKIES II
This is a simple butter cookie that can be used in a cookie press, as a drop cookie or made into a roll and sliced. There is no mystery cookie for a cookie press...any stiff butter type can be used. Just be sure to chill it thoroughly so it keeps its shape while baking.
Provided by Ceil Wallace
Categories Desserts Cookies Refrigerator Cookie Recipes
Time 1h40m
Yield 36
Number Of Ingredients 6
Steps:
- In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour and salt; stir into the sugar mixture. Cover dough, and chill for at least one hour. Chill cookie sheets.
- Preheat oven to 400 degrees F (200 degrees C). Press dough out onto ungreased, chilled cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the edges. Remove from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 103.1 calories, Carbohydrate 12.7 g, Cholesterol 18.7 mg, Fat 5.3 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 3.3 g, Sodium 54.6 mg, Sugar 5.6 g
BUTTERFLY SUGAR COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h
Yield 5 dozen cookies
Number Of Ingredients 13
Steps:
- For the cookies: Combine the granulated sugar, butter and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth and fluffy, about 2 minutes. Add the vanilla and eggs and beat until fully combined, scraping down the sides of the bowl halfway through with a spatula.
- Sift together the flour, baking powder and salt in a separate bowl.
- With the mixer on low speed, add the dry ingredients to the butter mixture, alternating with the milk in 2 batches; mix until the dough comes together.
- Divide the dough in half and flatten each portion into a disk. Place each disk into a separate resealable plastic bag. Refrigerate the dough until firm, about 2 hours.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Roll out both pieces of dough until about 1/4 inch thick.
- Using 2 different sized butterfly cookie cutters (2-inch and 3-inch), cut out as many cookies as you can. Use the 2-inch cutter on one portion of dough and the 3-inch cutter on the other portion of dough. Be sure to dip the cutters in flour every other cookie or so while you are cutting them out to prevent the dough from sticking.
- Transfer as many of the cookies as will fit onto the prepared baking sheets and bake until they're just set but not browned, about 7 minutes. Let cool 5 minutes on the baking sheets, then remove to racks to cool completely before decorating. Repeat with the remaining cookies.
- For the icing: Combine the powdered sugar, milk and egg whites in the bowl of an electric mixer fitted with a paddle attachment and beat on medium-high speed until thick and glossy. Add more powdered sugar if the icing seems too thin. Add more milk if it is too thick. You may need to play with it until it is just right. The icing should be loose enough to stick to the cookies in an even layer, but not too loose to slide off.
- For decorating: 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 of each cookie in the icing and let the excess drip off over the bowl. Transfer the dipped cookies to a rack and allow to dry completely. When the colors in the first bowl of icing become too muddled, move on to the next bowl of icing and so forth until all the cookies are iced. Let the icing dry completely, about 1 hour.
BUTTERFLY COOKIES
Steps:
- Heat cream cheese in a large microwave safe bowl for 1 minute on 80 percent power in microwave to soften. Add sugar cookie mix, 1/4 cup flour, egg and extract. Stir with wooden spoon until dough is well combined and forms a ball.
- Sprinkle a flat rolling surface with 1 tablespoon flour. Divide dough in half and roll out onto lightly floured surface using a rolling pin. Roll the rolling pin back and forth, turning the dough as needed so it does not stick. Roll dough to 1/4-inch thickness.
- Take cookie cutter and dip cutting edge into a shallow bowl of flour. Then press cookie cutter into rolled out dough. Begin cutting out shapes at the center of the dough and work your way towards the edge, cutting shapes as close together as possible. Once the entire slab of dough is cut, use a small spatula to remove cookies from rolling surface and place on un-greased cookie sheet. Repeat with remaining half of dough.
- Preheat oven to 350 degrees F.
- Decorate each cookie by pressing mini candies into dough. Refrigerate cookies for 15 minutes to prevent spreading while baking.
- Using oven mitts, place cookies in oven on top rack. Bake for 10 to 12 minutes. Remove from oven using mitts and let cool on cookie sheet for 1 minute before moving them to cooling rack.
BUTTERFLY COOKIE POPS
Turn Betty Crocker® sugar cookie mix into beautiful dessert pops and decorate it using Betty Crocker® icing.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 18
Number Of Ingredients 11
Steps:
- In large bowl, stir cookie mix, flour, butter, egg and 2 tablespoons candy sprinkles until dough forms. Shape dough into a ball; flatten slightly. Wrap dough in plastic wrap; refrigerate 1 hour or until firm.
- Heat oven to 375°F. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with 3-inch butterfly-shaped cookie cutters. On ungreased cookie sheets, place cutouts 2 inches apart. Insert 1 lollipop stick halfway into center of each cookie.
- Bake 12 to 13 minutes or until edges are golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely. Decorate cookies with icings and candy sprinkles. Let stand until set.
Nutrition Facts : Calories 300, Carbohydrate 48 g, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 150 mg
More about "butterfly cookies recipes"
BUTTERFLY SUGAR COOKIES RECIPE | LAND O’LAKES
From landolakes.com
5/5 (2)Total Time 1 hr 1 minServings 36Calories 100 per serving
- 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.
STAINED GLASS BUTTERFLY COOKIES RECIPE - WOMANSDAY.COM
From womansday.com
FRENCH PALMIER COOKIE RECIPE - JESSICA GAVIN
From jessicagavin.com
BUTTERFLY COOKIES | BAKING RECIPES | GOODTO
From goodto.com
SIMPLE BUTTERFLY COOKIES - HANIELA'S | RECIPES, COOKIE …
From hanielas.com
BEST BUTTERFLY SUGAR COOKIES RECIPE - HOW TO MAKE …
From thepioneerwoman.com
3/5 (1)Total Time 4 hrsServings 4-5
- Step 1For 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.
- Step 2Divide 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.
- Step 3Preheat 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.
- Step 4For 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.
- Step 5Divide 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.
189 EASY AND TASTY BUTTERFLY RECIPES BY HOME COOKS - COOKPAD
From cookpad.com
GIVE COOKIES AN ARTFUL LOOK WITH THIS MARBLED ICING TECHNIQUE
From bhg.com
BUTTERFLY COOKIES RECIPE | EAT SMARTER USA
From eatsmarter.com
MARBLED BUTTERFLY SUGAR COOKIES • SARAHS BAKE STUDIO
From sarahsbakestudio.com
BUTTERFLY COOKIES RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
COLORFUL MONARCH BUTTERFLY COOKIES - HANIELA'S | RECIPES, COOKIE
From hanielas.com
HAND PAINTED BUTTERFLY COOKIES TUTORIAL - VEENA AZMANOV
From veenaazmanov.com
CHOCOLATE CHIP BUTTERFLY COOKIES | VERY BEST BAKING
From verybestbaking.com
FRENCH BUTTERFLY COOKIES (PAPILLONS) RECIPE | PBS FOOD
From pbs.org
You'll also love