This week’s Tuesdays with Dorie recipe from Baking Chez Moi was one I thought would be a quick and easy recipe for a Sunday afternoon – but in fact, was one where you remember (again!) why it pays to read the recipe well in advance before you start out making something. These deceptively simple little cookies actually involve a bunch of different steps – first you bake off a streusel-like topping (which needs to be stirred every 5 minutes in the oven), then you let it cool, then you add more butter and make cookie dough.
This dough is soft and a little challenging to work with – you roll it out soft then either freeze for an hour or refrigerate for a few hours so it’s easier to cut. I used square cutters (though Dorie says to use round, and found the frozen/ cold dough VERY hard to cut. So hard in fact that it broke into many tiny pieces around the cookies I was cutting. Much too hard to re-roll. Knowing I have a recipe coming up that requires me to use broken pieces of this cookie, I simply baked them off.
Hurrah! All baked off. But wait. These cookies are melt in your mouth buttery and therefore melt in your fingers buttery. You need to cool the entire tray to room temperature, then place in the fridge until they are REALLY cold before you can even think about removing them from the tray. And even then, it will be a precarious path from the tray to a container (or your mouth) – they are the most buttery cookie you’ll ever have tasted and this makes them quite fragile, much more like shortbread than the much sturdier Petit Beurre cookies you might be familiar with if you’ve been to France.
Whilst these are amazingly tasty, I’m not sure I’d make them again (sorry Dorie!). A lot of work – for an admittedly superior shortbread-y cookie – but still, a lot of work! A super interesting technique though that I might investigate further….
Get the recipe for Dorie Greenspan’s Double-Butter Double-Baked Petit Beurre Cookies on page 270 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!