Punishments from Boulangerie Poilane

Punishments

1 1/4 sticks unsalted butter at room temperature
slightly rounded 1/2 cup sugar
1 large egg, room temperature
2 cups all purpose flour

Put the butter in the work bowl of a food processor fitted with the metal blade and process until the butter is smooth.  Add the sugar, and process until combined, scraping the sides to make sure everything is thoroughly blended.  Add the egg and continue to process until the mixture is smooth and satiny.  Add the flour all at once and pulse 10 or 15 times, until the dough forms clumps and curds and looks like streusel.

Turn dough out into a work surface and gather it into a ball.  Divide the ball in half, shape each half into a disk, and wrap the disks in plastic.  If you have the time, chill the disks until firm, about 4 hours.  If you are in a hurry, you can roll the dough out immediately; it will be stickier.  The dough can be shilled for up to 4 days or frozen for up to a month.

Position the racks to divide the oven into thirds and preheat the oven to 350 F.  Line 2 baking sheets with parchment paper.

Working with one disk at a time, roll the dough out onto a lightly floured surface until it is between 1/8 and 1/4 inch thick.  Using a 1 1/2 in round cookie cutter, cut out as many cookies as you can and place them on the lined sheets, lleaving about 1 inch space between them.

Bake for 8 to 10 minutes, or until they are set but pale.  Transfer to cooling racks.