Petit Four (Manteigados)
Petit Four (Manteigados)
Ingredients
- 6 1/3 ounces unsalted butter, softened
- 3 1/4 ounces granulated sugar
- 1 egg yolk
- 8 ounces all-purpose flour
- 1 ounce cornstarch
- 1/4 teaspoon salt
- 1 tablespoon warm water
- 1/2 teaspoon vanilla extract, or lemon/orange zest
Instructions
- 1
Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large glass bowl, combine the softened unsalted butter and granulated sugar. Cream them together using an electric mixer or a sturdy whisk until the mixture is light, fluffy, and pale in color.
⏱️ 7 min
- 3
Add the egg yolk to the butter and sugar mixture. Mix thoroughly until the egg yolk is fully incorporated and the mixture is smooth.
⏱️ 3 min
- 4
In a separate bowl, whisk together the all-purpose flour and cornstarch. Gradually add the dry ingredients to the wet mixture, mixing until a crumbly dough forms.
⏱️ 5 min
- 5
Add the salt and warm water to the dough. Continue mixing, either by hand or with a mixer, until a smooth, consistent, and pliable dough is achieved. Do not overmix.
⏱️ 5 min
- 6
Stir in the vanilla extract (or your chosen flavoring, such as lemon or orange zest) until well combined.
⏱️ 2 min
- 7
Transfer the dough into a piping bag fitted with a star tip (a 4B tip is recommended for classic shapes). Pipe the dough onto the prepared baking sheet, forming desired shapes such as rosettes, swirls, or heart shapes. Leave about 1 inch of space between each cookie.
⏱️ 10 min
- 8
Bake the cookies in the preheated oven for approximately 20 to 25 minutes, or until the edges are lightly golden brown. The cookies should still be pale in the center.
⏱️ 25 min•🌡️ 350
- 9
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. Serve once cooled, typically with coffee or tea.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Petit Four (Manteigados)
Ingredients
- 6 1/3 ounces unsalted butter, softened
- 3 1/4 ounces granulated sugar
- 1 egg yolk
- 8 ounces all-purpose flour
- 1 ounce cornstarch
- 1/4 teaspoon salt
- 1 tablespoon warm water
- 1/2 teaspoon vanilla extract, or lemon/orange zest
Instructions
- 1
Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large glass bowl, combine the softened unsalted butter and granulated sugar. Cream them together using an electric mixer or a sturdy whisk until the mixture is light, fluffy, and pale in color.
⏱️ 7 min - 3
Add the egg yolk to the butter and sugar mixture. Mix thoroughly until the egg yolk is fully incorporated and the mixture is smooth.
⏱️ 3 min - 4
In a separate bowl, whisk together the all-purpose flour and cornstarch. Gradually add the dry ingredients to the wet mixture, mixing until a crumbly dough forms.
⏱️ 5 min - 5
Add the salt and warm water to the dough. Continue mixing, either by hand or with a mixer, until a smooth, consistent, and pliable dough is achieved. Do not overmix.
⏱️ 5 min - 6
Stir in the vanilla extract (or your chosen flavoring, such as lemon or orange zest) until well combined.
⏱️ 2 min - 7
Transfer the dough into a piping bag fitted with a star tip (a 4B tip is recommended for classic shapes). Pipe the dough onto the prepared baking sheet, forming desired shapes such as rosettes, swirls, or heart shapes. Leave about 1 inch of space between each cookie.
⏱️ 10 min - 8
Bake the cookies in the preheated oven for approximately 20 to 25 minutes, or until the edges are lightly golden brown. The cookies should still be pale in the center.
⏱️ 25 min•🌡️ 350 - 9
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. Serve once cooled, typically with coffee or tea.
⏱️ 5 min