Recipes

Flip Flop Sugar Cookie

Flip Flop Sugar Cookies - Bruno Albouze - THE REAL DEAL

Flip Flop Sugar Cookies Recipe

Vanilla Cookie Dough
175g unsalted butter, softened
1g salt
100g powdered sugar, sifted
1 ea. (50g) egg, room temp
1g vanilla extract
250g all-purpose flour.

Chocolate Cookie Dough
175g unsalted butter, softened
1g salt
100g powdered sugar, sifted
1 ea. (50g) egg, room temp
230g all-pupose flour
20g cocoa powder.

In a stand mixer using the paddle attachment, cream butter, salt and sugar. Add the egg and vanilla. Add flour (cocoa powder if in used) and mix until just combined. Wrap up and chill completely before using. Roll out both pastries into a 3mm thick sheet, prick lightly with a fork and chill. Cut into flip flops and superimpose by 2; brush water to seal. Chill an hour prior baking. Cookie dough can be frozen for weeks.

Baking
Bake at 375ºF (190ºC) for about 20 min. Cool.

Assembly
For the laces, roll out some marzipan or chocolate modeling. Seal each lace with melted white chocolate. Add M&M’s buttons if desired.
Flip flop cookies can be stored 3 days at room temp or refrigerated for up to a week; wrapped. Enjoy!.