Petit Four Butter Cookies

These petit four butter cookies are rich, crumbly, and have a melt-in-your-mouth texture. You can pipe them any way you like, and they’ll keep their shape beautifully after baking.

These are a great choice for special occasions. You can fill them with jam, dip them in chocolate, top with nuts – the decorating options are endless.

Eid Cookies

Some of my favourite Eid cookies include ghorayeba and kahk. But, there’s just something extra special about petit four butter cookies, which makes them my preferred choice. Perhaps it’s because you can create a beautiful selection of cookies using just one dough and a bit of creativity.

Number Of Cookies

I made three styles of cookies using the extra-large 829 and 869 piping tips, which is great for churros! If you have a 6B piping tip, my recommendation would be to use that instead for smaller cookies. Despite using the extra-large piping tips, I still ended up with approximately 30 cookies. So, if you use the 6B, you should be able to make more.

Jam

You can use any seedless jam for these petit four butter cookies. The two most popular choices are raspberry jam and apricot. I’ve found that for the jam thumbprint cookies, raspberry jam is redder than strawberry, which can look more orange after baking.

Decorating

You can’t go wrong when it comes to decorating these petit four butter cookies, which makes them a great activity to do with kids. My favourite combinations are:

• jam-filled cookies topped with white chocolate and sprinkles
• cookies filled and dipped with white chocolate, then topped with chopped pistachios
• cookies filled and dipped with milk chocolate, then topped with chopped roasted peanuts

Petit Four Butter Cookies

These petit four cookies are buttery, crumbly, and have a melt-in-your-mouth texture. You can pipe them any way you like, and they'll keep their shape beautifully after baking. Fill them with jam, dip them in chocolate, top with nuts – the decorating options are endless.

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Course Dessert

Servings 30 cookies (approx)

Ingredients

  

Butter Cookies

• 250 g unsalted butter
• 65 g icing sugar
• 1 large egg
• 1 tsp vanilla powder
• 10 g custard powder
• 320 g plain flour

Decoration

• raspberry jam
• white chocolate
• milk chocolate
• sprinkles
• chopped pistachios
• chopped roasted peanuts

Instructions

 

• Preheat the oven to 180°C (350°F).
• Add room temperature butter to a mixing bowl, and mix until smooth. Then, add icing sugar and whisk again until the mixture becomes lighter in color.
• Add an egg and vanilla powder, then whisk on high until fully incorporated.
• Fold in the custard powder and flour until no flour streaks remain.
• Transfer 1/4 of the dough into a piping bag at a time, and pipe out any shape you like onto an ungreased stainless steel baking pan. No baking paper is required.
• For jam thumbprint butter cookies, press in the center of the cookie with your fingertip and spoon in some jam.
• Bake the cookies for 10-15 minutes, depending on their size, until the edges start to turn golden. Remove from the oven and let them rest on the baking pan until cool.
• Decorate as desired. If you dip them in chocolate, be sure to set them on some baking paper (not a plate, otherwise they'll get stuck) and enjoy!

Notes

• Most store-bought piping bags aren’t suitable for cookie dough. Purchase strong piping bags online.
• Use a 6B piping tip or larger (8B, 829, or 869).
• If you don’t have custard powder, you can substitute it with cornflour or leave it out completely.

How To Store Petit Four Butter Cookies?

These cookies will last at room temperature for 2-3 days when stored in an airtight container. I prefer to keep the jam thumbprint and jam-filled cookies separate from the rest, because their texture tends to soften over time.