Chef John Folse's Petit Gateaux (Christmas Tea Cookies) - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef John Folse's Petit Gateaux (Christmas Tea Cookies)

 

Prep Time: 1 Hour
Yields: 30 (3-inch) Cookies

Comment:
Florence Gravois, grandmother of 31, would make these every Christmas Eve. Each grandchild was supposed to leave his or her share out with a glass of milk for Santa Claus. The children often ate the cookies long before Santa saw them!

Ingredients for Cookies:
1 1/2 cups sugar
1/4 pound butter
3 eggs
2 tbsps pure vanilla extract
4 cups flour
4 tsps baking powder

Method:
In a large mixing bowl, cream sugar and butter with an electric mixer. Add eggs, 1 at a time, beating well after each addition. Blend in 2 tablespoons vanilla. Gradually beat in flour and baking powder until well blended. Roll dough into a large ball, cover and refrigerate overnight. When ready to bake, preheat oven to 350°F. Flour a large work surface and roll dough ¼-inch thick. Using cookie cutters, cut into decorative shapes and place on an ungreased cookie sheet. Bake 5-10 minutes or until cookies are lightly browned.

Ingredients for Icing:
2 1/4 cups powdered sugar
1 tsp pure vanilla extract
3 tbsps milk
food coloring (optional)

Method:
In a large bowl or mixer, combine sugar, vanilla and milk until smooth. Consistency should be that of soft peanut butter. Blend in your favorite food coloring as desired. Once cookies are cool, spread with icing and allow to dry.

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