I could not resist the name of this buttery treat, especially, now that Valentine’s Day has passed.  If only all break-ups were so sweet.  This is a recipe from Dorie Greenspan’s book around my french table, and the recipe tends to have a closer resemblance to the making of a pie curst instead of your usual cookie recipes.

I am visiting my Grandad this week, and he likes his sweets.  These are for him.  Unfortunately, he has to stay away from the wonderful goodness of chocolate and nuts, but we make do.

Ingredients:

• 1 3/4 cups Flour
• 2/3 cup Sugar
• 1 tsp Sea Salt
• 9 tbsp cold diced Butter
• 3-5 tbsp cold Water (fill a cup with ice cubes and water)
• 1 Egg Yoke

Directions:

1. In a food processor combine the flour, sugar, and salt.
2. Add the diced up butter, and pulse the mixture until begins to form into pea sized clumps.
3. Gradually add in the water one tablespoon at a time while still pulsing the mixture.  You want to use as little water as possible, but you also want to make sure that your dough come together and holds itself together.
4. Wrap up the dough and place it in the refrigerator for at least an hour or for up to three days.
5. Preheat the oven to 350 degrees.
6. Remove the dough from the refrigerator, and roll it out until it is about 1/4″ thick.
7. Place the rolled out dough onto a greased or parchment lined baking sheet.
8. Brush the dough with the egg wash: whisk up the egg yoke with a few drops of cold water for the egg wash.
9. Use the back of a dinner fork to make a crosshatched pattern across the dough.
10. Bake for 25-30 minutes or until the cookie is a golden brown.
11. Allow the cookie to cool, and serve it whole or broken into pieces.  Breaking the cookie apart is a large part of the fun.