Salty Butter Break-Ups

READY IN: 1hr 50mins




  • Combine flour, sugar and salt in a food processor; pulse to combine. Add butter and pulse until it forms a coarse meal, 8-10 1-second pulses. With the machine running, drizzle in cold water until dough ALMOST forms a ball. It should feel like a very malleable pie dough.
  • Scrape onto a floured work surface and pat into a square 1/2" thick. Wrap tightly in plastic and refrigerate at least 1 hour (can hold in refrigerator up to 3 days).
  • Preheat oven to 350F and line a baking sheet with Silpat or baker's parchment.
  • Remove dough from refrigerator and unwrap. Place onto a floured work surface and bash a few times with a rolling pin to soften. Place between sheets of parchment or waxed paper and roll into a rectangle roughly 5x11" and 1/4" thick (accuracy isn't important). Transfer to baking sheet.
  • Beat egg yolk with 1/8 tsp cold water. Brush cookie with glaze. Decorate with a crosshatch pattern using the back of a fork. You can optionally add a VERY light additional sprinkle of salt, if desired.
  • Bake in the middle of the preheated oven 30-40 minutes, until the edges are brown but the center still has a little spring when pressed lightly. Cool on sheet 5 minutes, then slide parchment/Silpat onto a rack and cool to room temperature.