Soleil "Sun" Cookies

Soleil "Sun" Cookies

Author: 
Sebastien Canonne, M.O.F., Co-Owner, Pastry Chef & Instructor and Laura Ragano, Pastry Chef & Instructor, The French Pastry School
Prep Time: 
45 minutes
Cook Time: 
20 minutes
Yield: 
2 dozen
Ingredients: 

3 each fresh yolks
1/2 cup + 3 tablespoons Plugrá® European-Style Butter, unsalted
Pinch (less than 1/8 teaspoon) sea salt
1/2 cup + 1 tablespoon powdered sugar, sifted
1/4 Nielsen Massey Vanilla Bean
1/4 cup almond flour, sifted, toasted
1 1/2 tablespoons heavy cream
1 1/4 cups + 2 tablespoons King Arthur Pastry Flour
Turbinado Sugar for dusting

Shopping List: 

1. Soften the Plugrá Butter. Cream the butter, yolks, salt, powdered sugar and vanilla bean pulp until light and fluffy.
2. Add the almond flour, cream and sifted pastry flour. Mix until combined.
3. Pipe cookies using a large star tip.
4. Egg wash and sprinkle with Turbinado sugar.
5. Bake at 325°F for 20 minutes.