Bubbie’s Butter Cookies
This are traditional to France and made famous by Poilane, of Paris. Purportedly a French grandmother cookie recipe. To me, they are the simple sort of cookie any Bubbie would make. Or a nona, a nanna, a nan, a gram, a grandma, or…..You get the picture: homey, simply, old fashioned little butter cookies. I sandwiched a couple with Nutella and some with Clabber Girl dulce de leche – wonderful. These are great keepers too. A glass cookie jar filled with these, is irresistible.They stay crisp, sweet, and crunchy. Because they are no bigger than a quarter you’ll want to snag a handful for a cup of tea or cold lemonade.
˝ cup plus 2 tablespoons unsalted butter
˝ cup fine sugar
tiniest pinch salt
2 cups all-purpose flour
* Sugar, for dusting
* To make a finer sanding sugar, pulverize about 1/2 cup regular sugar in a food processor for 1 minute.
Preheat the oven to 350 F. Stack two large baking sheets together and line the top one with parchment paper. Set aside.
In a food processor, pulse the butter and sugar together to make a crumbly mixture, and then process longer, to make a creamed, pasty mixture, a couple of minutes. Add in the egg and blend well and then the flour. Blend a minute or two until it clumps but does not hold together.
Turn the dough out onto a lightly floured board. Press together to make a smooth dough. Divide in half. Roll each half out about 1/8 th inch thin. Cut in little discs about 1 ˝ inch (you can make them thicker, or larger but this is a nice size. Cookies should be just a tiny bit bigger than a quarter piece coin).
Place the cookies on the baking sheet and bake until browned around the edges and beginning to colour on the tops, 12-16 minutes.
Cool well. Makes about 60 cookies or so – but really tiny ones