In need of a cookie for some ghoulish treats I turned to Julia Child’s classic pâte sucrée. These classic recipes have been tested time and time again. They work without fail. Once made the dough should be allowed to sit for an hour at least an hour.
Adapted from Mastering the Art of French Cooking, Volume One (Knopf, 1961) by Julia Child, Louisette Bertholle, and Simone Beck
- AP Flour 1 1/3 cups
- Sugar 2T
- Salt 1/4t
- Butter 11T
Set your oven to 350˚F.
I like to roll the dough fairly thick. Do this between two sheets of parchment paper. The dough will stick to the paper not your rolling pin. Work quickly when cutting the shapes. The dough can become a bit unwieldy.
The cookies are pulled out of the oven just as they start to brown, approximately 12 minutes. When cool the cookies can be iced with a whipped ganache or simply dusted with powdered sugar.
Today’s pumpkins will morph into turkeys and then into snowflakes and reindeer while this recipe will stay the same.