Dorie Breton-Style Palets

Another delicious cookie from Dorie Greenspan in the shortbread camp. Buttery,
tender, slightly sweet, with a sprinkling of salt for that Breton signature.

Servings:

Author:

Prep Time
15 minutes

Cook Time
25 minutes

Course:

Cookies shortbread

Cuisine:

American French

Keywords:

shortbread Butter salt Dorie Greenspan cupcake tin

🧂 Ingredients

1 2/3 cups all-purpose flour

213 grams
1/2 teaspoon baking powder
1/4 teaspoon baking soda
8 ounces very soft (but not oily) unsalted butter

226 grams
3/4 cup confectioner’s sugar, sieved or sifted

90 grams
1/2 to 3/4 teaspoon fleur de sel or 1/4 to 1/2 teaspoon fine sea salt

to taste
2 large egg yolks

at room temperature
1 1/2 teaspoons pure vanilla extract,

optional

Instructions

1 Whisk the flour, baking powder and baking soda together; set aside.
2 In an electric mixer on low-medium speed or with a flexible spatula (if your
butter is soft and creamy, the dough is very easy to make by hand), beat the
butter, sugar and salt together until very smooth. If you’re using a mixer, go
easy – try not to beat air into the mixture. One by one, add the yolks and beat
to blend. Beat in the vanilla, if you’re using it.
3 Add the dry ingredients in two additions, beating each until just incorporated.
The dough will be soft and sticky. Cover dough with Saran Wrap and chill for
30-60 minutes.
4 Divide the dough in half and roll each half into a log that’s about 5 1/2 to 6
inches long (get the length and the width will be fine). Freeze the logs for at
least 2 hours.
5 Just before cutting and baking, preheat oven to 350 degrees F. The rack should
be in the center of the oven.
6 Working with one log at a time, unwrap the log and score it so that you can cut
12 rounds. If a round cracks or slivers when you cut it, just press the pieces
back into shape. Drop each slice into each cupcake hole of a standard-size
muffin tin.
7 Bake the cookies for 18 to 20 minutes – rotating the tin front to back after 10
minutes. Bake until the cookies are beautifully golden around the edges and just
firm to the touch in the centers. Remove the tin from the oven and place on a
rack, carefully run a knife around the edge to loosen each cookie, invert the
pan onto a cooling rack to release them. The cookies are very fragile, so be
gentle with them. Cool to room temperature on racks before serving.