Cookies with Mr. T: Navettes Sucrees (Sugar Shuttles)

As faithful readers of my cookie posts (is that anyone but Jess and our friend Anton?) know, the last few recipes were underwhelming to say the least. Weird that these professional recipes would be awful. Wait, what’s that? It could be the fault of the baker? OK, fair point. However, if I take responsibility for bad ones, can I take credit when they turn out well? Because I absolutely killed this one. Yeah, the recipe for Navettes Sucrees (Sugar Shuttles) is pretty easy, and you likely have all the ingredients in your cupboard right now (unless you’re a typical grad student, in which case your cupboard likely contains only ramen, whisky, and coffee), but these cookies turned out awesome.

Here’s what you need (since it didn’t seem like a lot, I used the given amounts this time):

For dough:

1 cup sifted all-purpose flour

1/4 cup sugar

¼ teaspoon salt

¼ cup soft butter

2 egg yolks

1 teaspoon vanilla

For outside coating:

Egg white

Sugar

whisking

1. Sift flour, sugar, and salt into a bowl. I just put it in a bowl and whisked it until it was all mixed up.

melting butter

wet meets dry

2. Add the butter, egg yolks, and vanilla. Jess had the oven on, and so I definitely put the butter in a bowl and sat it by the vent on the oven that gets all hot when the oven is on so that it would be soft, just like an OG would. Also, note that for the outside coating of the cookie you’ll need some egg whites, so when you’re getting your egg yolks, you may want to keep the whites for that. I only kept one egg white and it was plenty. The dough itself was a bit dry and crumbly, and so after mixing it a bit with a whisk, I just started using my hands, both mixing it and kneading it at the same time. It can fall apart a bit, so squeeze it as tightly as you can. Put the dough in the fridge for two hours.

ball of dough pre-oven

3. After the dough has chilled, break it into portions the size of a small walnut. Roll each one in the palms of your hands or onto a lightly floured board to make them cylindrical. The recipe says to make them the shape a small sewing-machine shuttle (hence the name of the cookie). I have no idea what one of those looks like, and was obviously too lazy to bother googling it, and so I just rolled them into something like cylinders with tapered ends. Dip these in your egg white and roll them in granulated sugar. Then put them in the oven on 350 degrees. The recipe says to leave them in for 8 minutes, but I left them in for more like 12 and they turned out fine.

mmmmmm... ready to nom

These turned out great. They are soft and chewy and are great to have with tea or coffee. It was a very easy recipe, and, while the dough has to chill for two hours, you don’t have to spend much time yourself on them. Another good recipe to use to impress your significant other (I mean, he or she doesn’t need to know how easy they are to make).