Marguerites, those delicate and delicious little cookies, are much easier to make than their fancy name might suggest. With just a few simple ingredients and a little bit of love, you can whip up a batch of these melt-in-your-mouth treats that are perfect for any occasion.
Whether you’re a seasoned baker or just starting out, this step-by-step guide will walk you through the process, sharing tips and tricks to ensure your marguerites turn out absolutely perfect every time. So preheat your oven, tie on your apron, and let’s get baking!
Gathering Your Ingredients
Before we begin, let’s gather everything we need. The beauty of marguerites lies in their simplicity, requiring only a handful of pantry staples:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup finely chopped pecans (optional, but highly recommended!)
- About 1/2 cup high-quality melting chocolate (milk or dark)
- Decorative sprinkles (optional, for that extra touch of whimsy)
Tips:
- Make sure your butter is softened to room temperature. This will ensure it creams properly with the sugar, creating a light and airy texture.
- If you don’t have pecans on hand, you can substitute with walnuts or leave them out altogether.
- Feel free to experiment with different types of melting chocolate. I personally love using a high-quality dark chocolate for a richer flavor.
Tools of the Trade
You won’t need any fancy equipment to make these delightful cookies. Here are the essentials:
- Baking sheets
- Parchment paper
- Mixing bowls
- Electric mixer (handheld or stand mixer)
- Measuring cups and spoons
- Spatula
- Wire rack for cooling
- Microwave-safe bowl for melting chocolate
Let’s Bake!
Now comes the fun part – bringing our marguerites to life! Follow these simple steps:
- Preheat and prep: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. This will prevent sticking and make cleanup a breeze.
- Cream together butter and sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This is best done with an electric mixer, but you can also use a wooden spoon and some elbow grease!
- Incorporate vanilla and dry ingredients: Beat in the vanilla extract. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the pecans (optional): If you’re using pecans, gently fold them into the dough.
- Shape and bake: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. You can use a cookie scoop for more uniform shapes. Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Cool completely: Once baked, let the cookies cool completely on the baking sheets before frosting. This will prevent breakage.
