Preparation info
  • Makes

    12

    or more 3 inch cookies
    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

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.