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Tuesdays with Dorie (Baking Chez Moi): Double-Butter Double-Baked Petit Beurre Cookies

Double butter double baked cookies from Baking Chez Moi on eatlivetravelwrite.comThis 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.

Double butter double baked cookies from Baking Chez Moi for Tuesdays with Dorie on eatlivetravelwrite.comThis 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.

Dorie Greenspan Double butter double baked cookies from Baking Chez Moi for Tuesdays with Dorie on eatlivetravelwrite.comHurrah! 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.

Baking Chez Moi Cover

 

 

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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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!

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MY BOOK! In the French kitchen with kids releases July 31, 2018! Click here for pre-order details!

In the French Kitchen with Kids cover on eatlivetravelwrite.com

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11 Responses to Tuesdays with Dorie (Baking Chez Moi): Double-Butter Double-Baked Petit Beurre Cookies

  1. Zosia May 8, 2018 at 08:03 #

    Love the square shape! These were quite time consuming but great for lovers of shortbread.

  2. Janice Lawandi May 8, 2018 at 09:24 #

    I love the idea of a cookie made with cookies (or streusel)! But they do sound a little “delicate” to make…

    • Mardi Michels May 8, 2018 at 09:30 #

      They are definitely fragile – I’m glad I made them and I will definitely investigate the “double bake” technique again soon!

  3. Ryan May 8, 2018 at 15:57 #

    I totally agree with you on how finicky this recipe is. I love your square cookies a lot!

  4. Kim May 8, 2018 at 16:35 #

    Very high maintenance cookies for sure! I love your squares…good call! 🙂

  5. Mr. Neil May 9, 2018 at 19:27 #

    “Knowing I have a recipe coming up that requires me to use broken pieces of this cookie…” <<< that was my favourite quote, above. OF COURSE YOU DO. 😉

    These were a delightful treat to find in the Mr. Neil lunch bag. Even better, I was so grabbing a bite, there was no one else in the canteen so I didn't need to share! So buttery, I think Cleo would enjoy.

  6. Doris Ruth May 10, 2018 at 13:34 #

    Your cookies look wonderful! Well done. Also congratulations on your cookbook!

  7. Cakelaw May 10, 2018 at 18:13 #

    Yup – a lot of work and I wouldn’t make them again either. They were yummy in the dessert though. I like your square cookies.

  8. Diane Zwang May 15, 2018 at 00:21 #

    Precarious path, well everyone seems to agree that these are a lot of work. At least I am forewarned.

  9. steph (whisk/spoon) May 17, 2018 at 12:33 #

    sounds like a process…i need to get started!

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