Petit Beurre Cookies

Ingredients

  • 351 g / 12.36 oz salted butter, soft
  • 175 g / 6.17 oz sugar
  • 59 g / 2.06 oz rice flour
  • 409 g / 14.43 oz all-purpose flour
  • 7 g / .25 oz salt
  • 50 g / 1.76 oz sugar for sprinkling, or as needed

Method

  1. Cream the butter and sugar together on medium speed until smooth, about 5 minutes.
  2. Sift together the flours and salt. Add to the butter and mix on slow speed until incorporated.
  3. Roll the dough out to 5 mm / .2 in thick and refrigerate until hardened, about 1 hour.
  4. Preheat a convection oven to 160°C / 325°F.
  5. Cut the shortbread into 6.25-cm / 2.3-in squares.
  6. Sprinkle sugar on top and score with a fork. Freeze for 20 minutes.
  7. Bake until golden brown on the borders, about 5 minutes. Cut the cookies again with the same cutter while they are still warm in order to get a clean cut and uniform square shape.
  8. Cool to room temperature.
  9. Reserve in an airtight container in a cool dry place. Discard after 2 days.