This is what I call flaky, sugary, buttery goodness.
They also go by the name "Butterfly Cookies."
Over the years, I've made them often enough to call them my "signature cookie."
I make them every Christmas for exchanges,
because they are so unique and light and pretty.
Here is the recipe:
Ingredients:
3 cups flour
1 pound margarine
1 cup cold water
sugar
Work 3 cups flour with 1/2 pound of margarine.
Add 1 cup of cold water.
Work together using a fork. It will be sticky.
Roll out dough on floured board to about 24 in. by 24 in.
Spread 1 stick of margarine onto dough.
Fold into thirds and jellyroll. Wrap in wax paper and refrigerate for about 1 hour.
Repeat rolling out and spread with last stick of margarine.
Fold into thirds and jellyroll. Refrigerate overnight.
Cut into three pieces. Roll out thinly on a very generously sugared board.
Fold into quarters and cut into 1/2" strips.
Bake on foil lined pans for 10 minutes on 400.
Turn over and bake for about 1 minute more.
Then cool on waxed paper.
Each batch makes four to five dozen cookies.
(OOOOh, I just caught Guy in the act of sneaking a cookie...naughty-naughty!
But who can resist, really?)
I have a friend who makes something that looks very similar and tastes wonderful. If these are anything like hers, you've got a winner!
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sounds good IF you can eat sugar...lol! Actually I made some sugar free brownies by Pillsbury for the Branch Christmas party last night...
ReplyDeleteUM, I want these now. No margarine in the house. What would happen if I used butter?
ReplyDeleteThese look fabulous! Thanks for sharing. Can't wait to try them! Do you have to use margarine? Have you tried substituting butter? Thanks again!
ReplyDeleteYUM!!!!!! I am tempted to make some right now!!! Thanks for sharing!
ReplyDeleteI've never seen a cookie/recipe like this one. Looks good!
ReplyDeleteMorgan- if you make them with butter, they are sooooooooo good!!! They looked so yummy I didn't want to wait to find out the answer, so I just made them, and they were good. I mean so good that I really didn't want to share, and considered hiding them from my family. That good!
ReplyDeleteDid I mention they were really good? :)
These look awesome! Are they similar to Palmiers? My daughter was just trying to get me to buy some at the store, but I would love to make a homemade variety. Regardless, I'm giving these a try!
ReplyDeleteJocelyn, I tried making them with butter. They were beautiful and tasty but didn't have nearly the amount of caramelized sugar that yours seem to. I wonder if the difference is in the butter because I used a ton of sugar while rolling them out. I'm going to try some with margarine soon (as soon as I get rid of these so I'll stop eating them) and I will let you know if there seems to be a difference. Also, do yours end up crispy or slightly soft?
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