Bonbons au beurre (Butter/Sugar cookies)

DSC_0522aThese past few days I have been missing home more than anything. It is freezing over here in NY and I miss those warm summer days at grandma’s house, patiently waiting on her to finish baking her “dous kokoye” or “bonbon au beurre” .
Today, January 12th 2013 marks 3 years since the earthquake in Haiti happened. My grandparents lost their home in that tragedy along with a few belongings. Grandma lost her cookbook. The only thing that I was hoping she would’ve passed on to me; a ” grimoire ” of cooking recipes that could’ve been passed from one generation to another.  Unfortunately, it won’t happen 😦
I could not find any ingredients that could come closer to her recipe than that I found online.
There it is; I found it on allrecipes.com

Ingredients:

2 3/4 cups of all-purpose flour
1 teaspoon of baking soda
1/2 teaspoonbaking powder
1 cup of butter (two butter sticks)
1 1/2 cups of white sugar
1egg
1 teaspoon of vanilla extract

Directions:

  1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
  2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
  3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Published by Nathalie JB

Bonjou! My name is Nathalie Jean-Baptiste. Yes! I know, my last name doesn’t get any more Haitian than that! Who am I really? I consider myself a renaissance woman. I looooooove learning new skills in any field possible: Culinary, baking, painting, crafting, designing, writing, knitting, sewing. You name it! I often joke while saying “ I’m a tout bagay”. Which literally translates to “I’m everything”. Most say I'd make a great surgeon due to the agility in my hands. Sure, I can manage any tasks requiring detail and precision. It drives my audacity to venture in the kitchen with absolutely no experience. What better motivation than to share my culinary journey with you? To help you get better at things you probably thought you couldn't do. At least, that was my drive! I guess by now, you’ve already figured out that I'm the cook and photographer behind “Pilon lakay”. This blog started 8 years ago as I realized that I knew absolutely nothing about Haitian cuisine. Back home, I was never taught how to cook nor was I ever interested in being in the kitchen unless it involved baking. Instead, I loved preparing cakes and cookies. (Shhhh! I still do). After a couple of years in the US, like most of us immigrants, I missed food from home. The good stuff, you know! So I decided to take matters into my own hands and make of this a personal exploration of Haitian food. Boy what a journey it has been! While cooking up a storm in the kitchen, I wanted to encourage others like me to actually learn and explore Haiti’s gastronomy. I made sure my instructions were personal and beginner friendly. My recipe directions contain a lot more details than any other regular recipes. With a personal touch, it's a depiction of my thought process when I do these many tasks. I'm sure you can cook anything on here! If I can do it, you can too! Come experience Haiti through your taste buds! Meet you in the kitchen! Love, N.

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