Punitions

Punitions, literally translates as "punishments". Punitions are also the sweet little butter cookies sold at world-renowned baker Lionel Poilâne's shop Boulangerie Poilâne. As the story goes, these plain butter cookies were made by grandmothers in Normandy, Monsieur Poilâne's birthplace. The grandmothers would tuck these buttery treats behind their backs while teasing the little ones to come get their punishments. Hmm...I'd be more than eager to take these "punishments" any day!



Quite a while ago, I came across the original recipe from Boulangerie Poilâne in Dorie Greenspan's 'Paris Sweets'. (The book was a gift to my mother which I've conveniently "borrowed".) Though these cookies were traditionally made by hand, Dorie proclaims that a perfect dough can be achieved with a food processor, "...because the machine works so quickly, it is ideal...you'll achieve the quintessential sandy texture that is the hallmark of these plain cookies". I've wanted to make these cookies at the time but did not have a food processor. Well, guess what? Now I do, so here it is!

The original Poilâne punition cookie is a round cookie with scalloped edges. As I do not yet possess that particular cookie cutter, I've resorted to borrowing Bambino's squirrel-shaped cutter, which he received as part a gift this last Christmas...sorry BamBam, your cookies will have to wait!

Punitions
adapted from Dorie Greenspan's Paris Sweets

140 grams unsalted butter, at room temperature
1/2 cup (125 grams) granulated sugar
1 large egg, at room temperature
2 cups (280 grams) all-purpose flour

Put butter in the bowl of food processor and process, scraping down sides as needed, until smooth. Add sugar and process until thoroughly blended with the butter, scraping down sides as needed. Add egg and continue to process, scraping the bowl as needed. Add the flour all at once and pulse 10-15 times, until the dough clumps and "looks like streusel".

Line the work surface with plastic wrap and turn out the dough. Gather into a ball and divide the ball in half. Shape each half into a disk, wrap tightly in plastic wrap and refrigerate for at least 4 hours. (The dough can be refrigerated for up to 4 days and frozen for up to 1 month.)

Preheat oven to 350°F. Line two baking sheets with silicon sheets or parchment paper.

Working with one disk at a time roll the dough out on a lightly floured surface until it is between 4-7mm thick. Cut out as many cookies as you can with cookie cutter and place them on the lined sheets, leaving about 2 cm space between each one.

Bake the cookies for 8-10 minutes, until they're set but pale. Transfer to cooling rack. Serve at room temperature.