Petit beurre is probably the first commercially stored-bought cookies I have eaten as a little kid. To me, they represent a classic that should be preserved. Therefore, when I came across this recipe, I most definitely must have it in our collection.
Surprisingly, they are not much more difficult to make at home than any other cookies. Just keep them in airtight containers and they will stay really crisp for a long time. They are ideal for mailing.
Combine flour, corn starch, salt, baking powder, baking soda; stir well to mix.
Beat together softened butter and sugar on medium speed for about a minute. Beat in egg yolks, one at a time, beating smooth after each addition.
Add half the flour mixture. Add milk, then add the remaining flour mixture.
Scrap dough onto a piece of plastic wrap. Press it into a rectangle about ½ inch thick. Wrap and chill for several hours or up to 3 days.
When you are ready to bake, preheat oven to 325 degrees Fahrenheit. Place dough on a floured work surface and lightly flour it.
Roll dough into a 12-inch square. Cut the square in half, then roll each half into a 9x12 inch rectangle. With the tines of a fork, pierce the dough at ½ inch intervals.
Cut each half of dough into 24 rectangles of 3x1½-inch each. Transfer cuts-out to baking sheets and bake for about 15 to 20 minutes, or until they are lightly golden all over.
Slide parchment paper along with petit beurre onto wire racks to cool.
Cut each half of dough into 24 rectangles of 3x1½-inch each. Transfer cuts-out to baking sheets and bake for about 15 to 20 minutes, or until they are lightly golden all over.
