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 (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
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MY BOOK! In the French kitchen with kids releases July 31, 2018! Click here for pre-order details!