Le Petit Beurre is a simple butter cookie, originally from France. When you sandwich a raspberry cream between them, your afternoon snack break will be just a little bit more colorful.
I would say that most likely, everybody knows petit beurre cookies, literally translated as little butter, as they are readily available and around for a long time already. The most known is from LU company, the inventors of this cookie. Le Petit Beurre is a cookie that’s relatively benign, not too sweet, not too buttery and thus an easy cookie to combine with cheese or sweets or just enjoy the way it is. Having said that, Le Petit Beurre is therefore also a great candidate for some experimenting, so I created a Raspberry Petit Beurre Sandwich Cookie. Raspberry cream is sandwiched between two cookies.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- For the Petit Beurre
- Granulated sugar
- Butter
- All-purpose flour
- Baking powder
- For the raspberry cream
- Butter
- Salt
- Raspberries
- Powdered sugar
How to Make Raspberry Petit Beurre Sandwich Cookies
Step 1 – Bring water, butter and sugar to a boil. Allow the butter to melt and the sugar to dissolve. Remove from heat and allow to cool.
Step 2 – Mix flour and baking powder in a bowl.
Step 3 – Add cooled butter mixture to flour mixture and stir and knead until you have a smooth dough. Place dough in the fridge to cool down and let the butter solidify a little. This will take about 2 hours.
Step 4 – On a lightly floured surface, roll the dough to 1/8-inch thickness and cut cookies of 2.5×1.5 inches. Use a cookie cutter or a pastry wheel. You can re-roll scraps if needed.
Step 5 – Place the cookies on a baking sheet, lined with parchment paper. Place the cookies about 1/2-inch apart and use a fork to prick the characteristic tiny holes in each cookie.
Bake the cookie in a 350 degrees F oven for about 10 minutes. Rotate the baking sheet halfway through the baking time to make sure all sides are baked evenly.
Cool the cookies on the baking sheet and wire rack.
Step 6 – Cut and smash the raspberries and keep cool until needed.
Step 7 – Beat the butter until creamy and add salt and the powdered sugar in increments. Beat well after each addition.
Add raspberries and beat again until incorporated.
Step 8 – Your raspberry cream will have this lovely pink color with raspberry pieces still visible. Place in fridge until needed.
Step 9 – When you cookies are cooled, it’s time to make sandwiches. Turn half of the cookies (the holes down) and divide the raspberry cream over them. Then place the other half of the cookies (the holes up) on top and you’ll have your sandwich.
The Raspberry Petit Beurre Sandwich Cookies are ready to enjoy! Since the raspberry cream is made with butter, please store these cookies in the fridge.
Other French Cookies to Try
Raspberry Petit Beurre Sandwich Cookies
Ingredients
For Le Petit Beurre Cookies
- 1/4 cup granulated sugar
- 1/4 cup butter
- 1 cup all-purpose flour
- 1/4 teaspoon baking powder
For the Raspberry Cream
- 1/4 cup butter
- 1 cup powdered sugar
- 1/8 teaspoon salt
- 1/4 cup raspberries
Instructions
- Bring 2.5 tablespoon of water, butter and sugar to a boil. Allow the butter to melt and the sugar to dissolve. Remove from heat and allow to cool.
- Mix flour and baking powder in a bowl.
- Add cooled butter mixture to flour mixture and stir and knead until you have a smooth dough. Place dough in the fridge to cool down and let the butter solidify a little. This will take about 2 hours.
- On a lightly floured surface, roll the dough to 1/8-inch thickness and cut cookies of 2.5×1.5 inches. Use a cookie cutter or a pastry wheel. You can re-roll scraps if needed. (NOTE 1)
- Heat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Place the cookies on the parchment paper, about 1/2-inch apart and use a fork to prick tiny characteristic holes in each cookie.
- Bake the cookie in the oven for about 10 minutes. Rotate the baking sheet halfway through the baking time to make sure all sides are baked evenly.
- Cool down on baking sheet and wire rack.
- Cut and smash the raspberries and keep cool until needed.
- Beat the butter until creamy and add salt and the powdered sugar in increments. Beat well after each addition.
- Add raspberries and beat again until incorporated. Keep in the fridge until needed. (NOTE 2)
- When you cookies are cooled, it’s time to make sandwiches. Turn half of the cookies (the holes down) and divide the raspberry cream over them. Use a knife or a piping bag. Then place the other half of the cookies (the holes up) on top and you’ll have your sandwich.
- ENJOY!
Notes
- The classic shape of a Petit Beurre is a rectangle, but if you like another shape, please do so.
- Don’t make the raspberry cream too much ahead of time as you then need to keep it in the fridge, but that solidifies the butter again, making the cream too hard to spread.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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