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12
or more 3 inch cookiesEasy
By Jean-Georges Vongerichten and Mark Bittman
Published 1998
This classic French cookie is prepared in two steps. You make a cookie and crumble it. Stir more butter into the crumbled cookie, then make cookies of that dough. The result is so delicate you can barely pick the cookies up, and they melt in your mouth.
Serve, if you like, with Peppered Poached Apricots and any ice cream, or with Warm Fruit Compote.