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Raspberry Petit Beurre Sandwich Cookies
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Raspberry Petit Beurre Sandwich Cookies

Author: Marinka
Le Petit Beurre is a simple butter cookie, originally from France. When you sandwich a raspberry cream between them, your afternoon snack break will just be a little bit more colorful.
Prep Time45 minutes
Cook Time10 minutes
Cooling time2 hours
Total Time2 hours 55 minutes
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Servings: 12 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

  1. The classic shape of a Petit Beurre is a rectangle, but if you like another shape, please do so.
  2. 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

Serving: 1sandwich | Calories: 162kcal | Carbohydrates: 22g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Sodium: 86mg | Fiber: 0.4g | Sugar: 14g

Nutrition information is automatically calculated, so should only be used as an approximation.

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