Sun Cookie
Baker Danielle Spencer of Win Son Bakery | Brooklyn
Yield: 24 cookies
Adapted by StarChefs | february 2025 | Photo: Alexander Zeren
INGREDIENTS
High Portion Dough:
3.552 kilograms all-purpose flour
3.6 kilograms softened butter
288 grams granulated sugar
48 grams kosher salt
Low Portion Dough:
3.552 kilograms all-purpose flour
1.344 kilograms cold butter
288 grams granulated sugar
48 grams kosher salt
Pine Nut Filling:
2.7 kilograms butter
2.27 kilograms pine nuts
3.6 kilograms light brown sugar
27 grams kosher salt
Cookie Dough:
All-purpose flour
METHOD
For the High Portion Dough:
In the bowl of a stand mixer fitted with a paddle attachment, combine all ingredients until just incorporated. On a lightly floured work surface, shape dough into a 6-inch by 9-inch rectangle. Wrap in plastic wrap and refrigerate overnight.
For the Low Portion Dough:
In the bowl of a stand mixer fitted with a paddle attachment, combine all ingredients until a pea-sized crumble is achieved. Add 1.464 kilograms cold water and mix until just combined. On a lightly floured work surface, shape dough into a 6-inch by 9-inch rectangle. Wrap in plastic wrap and refrigerate overnight.
For the Pine Nut Filling:
In a large pot over medium heat, melt butter. Stir in pine nuts. Cook until butter has browned and pine nuts are golden, stirring occasionally. Add sugar and salt. Stir until pine nuts are evenly coated. Remove from heat and let cool.
For the Cookie Dough:
Let High Portion Dough sit at room temperature until pliable. On a lightly floured work surface, roll out Low Portion Dough until slightly larger than High Portion Dough. Laminate Low Portion Dough with High Portion Dough. Roll out combined dough until 20 inches long. Book fold dough. Wrap in plastic wrap and refrigerate 30 minutes. Return dough to work surface and book fold once more. Wrap dough in plastic wrap and refrigerate 2 hours. On a lightly floured work surface, roll dough out into a 24-inch by 12-inch rectangle. Spread Pine Nut Filling into an even 2-millimeter-thick layer. Roll dough into a log. Wrap in plastic wrap and freeze 1 hour.
To Assemble and Serve:
Heat oven to 350°F. Slice Cookie Dough into 1-inch-thick pieces. Transfer to a parchment-lined sheet tray. Freeze until firm. Bake 25 minutes, or until golden brown.
