I love recipes that can be used in many ways. Sweet pastry is definitely one of them. Once you’ve found a good recipe, there are so many things you can do. Pies, tarts…..and cookies ! This is the same recipe I used for the shell of my Chocolate Pistachio Tart ! But instead of putting them in a tart mold, I cut them into squares and dressed them up with some melted white chocolate ! If you don’t want chocolate cookies, you can easily replace the cocoa powder with flour or even ground almond ! 

• 120 g unsalted butter (cold)
• 75 g granulated sugar
• 1 egg yolk
• 170 g cake and pastry flour (sifted)
• 10 g unsweetened cocoa powder (sifted)
• 20 g white chocolate chips (optional)

Makes about 30 cookies

1. Mix together cold butter and sugar using a wooden spoon until no more lumps
2. Add egg yolk, mix until blended
3. Add flour and cocoa powder, mix with the wooden spoon, then transfer onto a table or counter and gently press dough together (just work until ingredients are mixed in)
4. Wrap with plastic wrap, refrigerate for at least 2-3 hours or overnight
5. When ready to bake, preheat oven to 350ºF
6. Knead dough until pliable
7. Roll dough out to about 1/8 inch in thickness on a floured surface, dock with a fork
8. Cut into desired shapes using cookie cutters (dough scraps can be re-roll, but only do it once or twice or it may crack)
9. Place on baking sheets lined with parchment paper, about 2 inches apart 
10. Bake for about 10 minutes 
11. Cool on cookie sheets for about 10 minutes, then completely on rack 
12. Melt white chocolate in a heat proof bowl over a pot of simmering water, cool slightly
13. Drizzle on top of cookies