The Butteriest

cookie recipe time:

this will scare the american heart association members.

preheat your oven to 300F (followed by metric equivalent, but in canada we have american stoves)

1/2 cup of cold cultured butter (lactancia/parmalat my country prefered)
cut into 1/2 cup of flour with 1/4 cup of sugar

add a teaspoon of salt (iodized please, i dont want you to have a goiter)
and a half teaspoon of baking soda

make sure the butter is well incorporated, then add one egg yolk and blend in well. adjust the flour content so that the dough has a consistency of marzipan

if you dont know what marzipan feels like, buy a tube at Lotsa Pasta, its about 5 bucks. and squeeze it through your fingers till you know how it feels.

finally, take an eigth cup of butter, cubed finely, and knead it into the dough. this butter will remain chunky and cold.

form the dough into cookies. about 2 inches across.

saupoudrez de sucre.

and then bake (it took me roughly 30 minutes, the edges will be brown and teh inside should be dry before serving)

and you will have the crispest flakiest butter cookies ever. the exploding butter chunks create such fine crisp layers. halfway between a farfale and a baklava.


serve with my butterscotch caramel.