Here’s a GREAT spring recipe that was submitted for our 2013 Scrumptious Spring Sweepstakes by Nancy. It’s a delicious recipe called Simply Butter Cookies. Here’s her wonderful story:
“When I attended my first culinary arts course I discovered this famous bakery located in Paris (I have not had the honor to travel there), that gives away their delicate butter cookies to patron you shop or come in their bakery. I learned to make these at home. They are my hubby’s favorite cookie now and I use them in many ways. This is an adapted recipe in salute to Poilane, a dedicated Parisian Bakery and all the love he put in these little treats. We love them with ice cream too! A perfect spring treat.”
1 1/2 sticks unsalted butter, at room temperature
3/4 cup granulated sugar
2 large eggs, at room temperature
2 1/2 cups all-purpose flour
1 teaspoon vanilla extract
Preheat Oven to 350 degrees. Line two baking sheets with parchment paper.
Place butter in a food processor fitted with the metal blade and process, scraping down the sides of the bowl as needed, until the butter is smooth. Add the sugar and process and scrape until thoroughly blended into the butter. Add in the eggs and vanilla extract and continue to process, scraping the bowl as needed, until the mixture is smooth. Add the flour, pulse about 12 times, until the dough forms clumps.
Turn the dough out onto a work surface and gather it into a ball. Divide the ball in half, shape each half into a disk, and wrap the disks in plastic. Chill the disks until they are firm, about 4 hours.
Working with one disk at a time, roll the dough out on a lightly floured surface until it is between 1/8 and 1/4 inch. Cut out cookies using a 1 1/2-inch round cookie cutter, and place them on the lined sheets, leaving space between them.
Bake the cookies for 8 to 10 minutes, or until they are set but pale and brown around the edges. Transfer the cookies to cooling racks to cool to room temperature. This makes about 6 dozen cookies.