Wednesday, December 14, 2011

Butterfly Cookie Recipe

This is what I call flaky, sugary, buttery goodness.

They also go by the name "Butterfly Cookies."

Over the years, I've made them often enough to call them my "signature cookie."

I make them every Christmas for exchanges, 
because they are so unique and light and pretty.

Here is the recipe:


3 cups flour
1 pound margarine
1 cup cold water

Work 3 cups flour with 1/2 pound of margarine.
Add 1 cup of cold water.
Work together using a fork. It will be sticky.

Roll out dough on floured board to about 24 in. by 24 in.

Spread 1 stick of margarine onto dough.

Fold into thirds and jellyroll. Wrap in wax paper and refrigerate for about 1 hour.

Repeat rolling out and spread with last stick of margarine.
Fold into thirds and jellyroll. Refrigerate overnight.

Cut into three pieces. Roll out thinly on a very generously sugared board.
Fold into quarters and cut into 1/2" strips.
Bake on foil lined pans for 10 minutes on 400.

Turn over and bake for about 1 minute more.
Then cool on waxed paper.

Each batch makes four to five dozen cookies.

(OOOOh, I just caught Guy in the act of sneaking a cookie...naughty-naughty!
But who can resist, really?)


  1. I have a friend who makes something that looks very similar and tastes wonderful. If these are anything like hers, you've got a winner!


  2. sounds good IF you can eat! Actually I made some sugar free brownies by Pillsbury for the Branch Christmas party last night...

  3. UM, I want these now. No margarine in the house. What would happen if I used butter?

  4. These look fabulous! Thanks for sharing. Can't wait to try them! Do you have to use margarine? Have you tried substituting butter? Thanks again!

  5. YUM!!!!!! I am tempted to make some right now!!! Thanks for sharing!

  6. I've never seen a cookie/recipe like this one. Looks good!

  7. Morgan- if you make them with butter, they are sooooooooo good!!! They looked so yummy I didn't want to wait to find out the answer, so I just made them, and they were good. I mean so good that I really didn't want to share, and considered hiding them from my family. That good!

    Did I mention they were really good? :)

  8. These look awesome! Are they similar to Palmiers? My daughter was just trying to get me to buy some at the store, but I would love to make a homemade variety. Regardless, I'm giving these a try!

  9. Jocelyn, I tried making them with butter. They were beautiful and tasty but didn't have nearly the amount of caramelized sugar that yours seem to. I wonder if the difference is in the butter because I used a ton of sugar while rolling them out. I'm going to try some with margarine soon (as soon as I get rid of these so I'll stop eating them) and I will let you know if there seems to be a difference. Also, do yours end up crispy or slightly soft?