The Tuesdays with Dorie recipe from Baking Chez Moi this week was a fairly simple whipped shortbread-y cookie that you might recognise as “the cookie from the blue tin (of Danish butter cookies)”. These tasted absolutely fantastic but I had a little trouble with the dough which is supposed to be piped out of a 1/2-inch diameter star tip into little “W” shapes (as a nod to either Wittamer, a cookie store in Brussels or Wien – Vienna – where they are said to have originated). I could not pipe anything from the small tip so switched to a larger one but still had some trouble – the dough was very stiff initially, hence my shapes have nothing to do with any letter!
As the dough warmed up in the piping bag, it became a little easier to pipe and eventually it flowed more or less smoothly but because of the larger tip it was hard to get the cookies the right size (the photo in the book makes them look bigger than the directions say to pipe them) so I only got 36 from a double batch. But the taste so much like those “blue tin” cookies that I will definitely make them again. Next time, I’d just make sure my butter was ever MORE room temperature so it pipes a little easier. But these disappeared before 9am in my staffroom one Monday morning, so I’d say that was a win!
Get the recipe for Dorie Greenspan’s Viennese Sablés on page 341 of Baking Chez Moi.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon
________
Please note: This post contains Amazon affiliate links. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites. This post also contains affiliate links from The Book Depository. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!
__________
MY BOOK! In the French kitchen with kids releases July 31, 2018! Click here for pre-order details!
So elegant with the chocolate! 🙂
I am glad it wasn’t just me that found them hard to pipe – I destroyed not one but two fabric piping bags making these. (They were 10 years old, but still …) They were delicious biscuits though. Love the chocolate dip.
i think your shapes look great! and very elegant with the chocolate dip.
I can tell that my batter is runnier because the cookies do not hold the shape as sharply as yours. I might be that my kitchen is warmer. The European butter used is soft with higher water content.
I love your shapes and the chocolate touch. Soft butter is the key as I discovered.
Your cookies look so lovely in the oval shape with the chocolate glaze. Very nicely done despite all the trouble.
I think the dough would have been easier to work with if the weather was warmer when I made them – it was chilly and rainy and my kitchen never seems to warm up in cool weather. I love the shape you achieved, especially with the addition of chocolate!