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Feuillantines
Ingredients
- 470 grams (3-1/4 cups) all-purpose flour
- 1-3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 225 grams (1 cup) unsalted butter, at room temperature
- 200 grams (1 cup + 2 tablespoons firmly packed) golden brown sugar
- 2 large eggs, at room temperature
- 120 grams (1/3 cup) light corn syrup
- 1 teaspoon vanilla extract or paste
- About 1-1/2 cups jelly, for filling
Directions
- Preheat your oven to 350°F (180°C). Line the baking sheets with parchment paper.
- Sift together the flour, baking soda, and salt. Set aside.
- Place the butter and brown sugar in the bowl of a stand mixer. Cream on medium speed for two minutes, or until light and fluffy. Scrape down the sides of the bowl as needed.
- Add the eggs, corn syrup, and vanilla and mix until well incorporated.
- Turn the mixer down to low speed and add the flour mixture. Mix until just combined, scraping down the sides of the bowl as needed.
- Divide the dough and shape it into two flat round circles, wrap them in plastic wrap, and refrigerate for at least one hour, until chilled.
- On a lightly floured surface, roll out the dough to about 1/2 centimeter thick. Using cookie cutters, cut out shapes and gently place about five centimeters apart on the baking sheets. Continue to re-roll dough scraps and cut shapes until all the dough has been used.
- Bake for 12 to 14 minutes, until the cookies have darkened slightly.
- While the cookies are still warm, sandwich pairs of cookies with a layer of jelly.
Excerpted from Duchess at Home by Giselle Courteau. Text copyright © 2019 Giselle Courteau. Design and Photography © 2019 Sarah Hervieux. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
