Only 8 minutes

I love cookies. Especially when they are sweet and salty and BUTTER is involved.

It took me only 8 minutes to mix the ingredients that make these delicious cookies . Be careful! They make you want to eat all at once.

The recipe is from Dorie Greenspans new book Around my french table

Salted Butter Break-ups Adapted from Dorie Greenspan

1 ¾ cups all-purpose flour, 200 g ⅔ cup sugar, 130g ¾-1 teaspoon sel gris or kosher salt 9 tablespoons cold unsalted butter, cut into 18 pieces, 125 g 3-5 tablespoons cold water 1 egg yolk, for the glaze fleur de sel Put the flour, sugar, and salt in a food processor and pulse to combine. Drop in the pieces of butter and pulse until the mixture looks like coarse meal—you’ll have both big pea-size pieces and small flakes. With the machine running, start adding the cold water gradually: add just enough water to produce a dough that almost forms a ball. When you reach into the bowl to feel the dough, it should be very malleable. Scrape the dough onto a work surface, form it into a square, and pat it down to flatten it a bit. Wrap the dough in plastic and chill it for about 1 hour. (The dough can be refrigerated for up to 3 days or wrapped airtight and frozen for up to 2 months.) When you’re ready to bake, center a rack in the oven and preheat the oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper. Remove the dough from the fridge and, if it’s very hard, bash it a few times with your rolling pin to soften it. Put the dough between sheets of plastic wrap or wax paper and roll it into a rectangle that’s about 1/4 inch thick and about 5 x 11 inches; accuracy and neatness doesn’t count for a lot here. Transfer the dough to the lined baking sheet. Beat the egg yolk with a few drops of cold water and, using a pastry brush, paint the top surface of the dough with an egg glaze. Using the back of a table fork, decorate the cookie in a crosshatch pattern. Sprinkle with some fleur de sel. Bake the cookie for 30 to 40 minutes, or until it is golden. It will be firm to the touch but have a little spring when pressed in the center — — the perfect break-up is crisp on the outside and still tender within. Transfer the baking sheet to a rack and allow the cookie to cool to room temperature.