Here's another Dorie recipe that couldn't be easier or quicker to put together. Just flour, sugar, sel gris (grey sea salt), butter and some cold water and you have a beautiful buttery dough. After chilling for an hour, Dorie says to take a fork and make a cross hatch pattern across the rolled out dough. I decided to try something a little different and I can't take credit for the idea because I remember seeing an image on one of the blogs I read where the person had placed a doily on top of the dough and with a rolling pin rolled over the doily so that the pattern of the doily was imprinted in the dough. If anyone has seen the photo I am talking about, please let me know so I can properly give them credit for the idea. I usually 'pin' images and ideas I see on Pinterest, but for some reason I didn't pin it that night. I have since gone back to almost every blog I follow and have not been able to find that photo again.
I made two different batches of the salted butter break-ups and as you can see with the first batch (left image above) I didn't press down hard enough when I was rolling over the doily so the pattern wasn't that noticeable after baking. The second batch (right photo above) I used a rectangular doily that I had and pressed much hard with the rolling pin and the pattern turned out really nice during baking. I think the doily pattern would turn out even better on a dough that doesn't have as much butter in it as this one does.
My brother-in-law joined my husband, son, and me for dinner last night and I served the salted butter break-ups for dessert. All of us really enjoyed them. How could we not with all that wonderful butter? They were crispy on the outside and moist and buttery on the inside. My brother-in-law was the only one that could taste the sea salt though.
Visit French Fridays with Dorie and see what the other members thought of this week's recipe.
You can find this recipe in Dorie Greenspan's Around My French Table, pp. 400-01.
Next French Friday: Scallops with Caramel-Orange Sauce
What a great idea of rolling the doily print into the dough.. I like that idea!
ReplyDeleteI love the way you decorated these with the doily. Weren't these tasty?
ReplyDeleteVery clever on the doily! This cookie did have something for everyone (outside for the crisper lovers and the middle for the chewy lovers).
ReplyDeleteElaine, yours look wonderful and what a brilliant idea about the doily! Love the way yours turned out. I loved these--have made them many times and they have flown off the plate each time! Have a great weekend!
ReplyDeleteWow! I've never seen that done before!
ReplyDeleteLooks really pretty!
The doily is a great idea and I can't wait to try it!
ReplyDeleteI am also loving your doily idea! I've seen it with creating stencils with powdered sugar, but I've never seen it like this!
ReplyDeleteVery nice! I am feeling a bit better now, so I might try making this recipe this afternoon. I hope mine works out as well as yours!
ReplyDeleteHow cool is that! I tried to use a cooling rack, but the dough was too wet and stuck to it. I love the doily idea. Thanks for the inspiration.
ReplyDeleteI love that you rolled a doily over you dough…even it it was someone else's idea, I'm glad you shared it! Your cookies came out beautiful! I loved this recipe also.
ReplyDeleteYou are so right about this being a tart dough!
ReplyDeleteYour cookies look great!
How neat! I'm super impressed - beautiful cookie, Elaine! :)
ReplyDeleteI love your doily pattern! Great idea! I did enjoy the buttery flavor of this cookie, but the nice surprise was the mellow saltiness. Great post!
ReplyDeleteThanks for the doily idea!!! Pretty pattern that stayed through the baking process. That's one reason I love this group...all the shared ideas to make my baking better.
ReplyDeletelike everyone else - i think you did an wesome job!
ReplyDeleteButtercreambarbie
The dollie imprint looks so pretty. Definitely a neat twist to the original recipe.
ReplyDeleteFabulous idea! You win!!!! Best looking break ups :)
ReplyDeleteThat is a fantastic idea! Beautiful cookies!
ReplyDeleteI love the doily - so pretty.
ReplyDeleteThanks for visiting my blog. We enjoyed the cookie too and the doily idea is a great one, thanks for sharing it.
ReplyDeleteI love the doily pattern! What a clever idea! Your cookie looks pretty much like mine:) I loved the crispy edges and ate around, leaving the middle for the Beasties and Husband.
ReplyDeleteYour break-ups look gorgeous with the doily pattern. That is a great idea! Its been fun to see the different ways people "decorated" their dough. I'm sure your family loved these beautiful cookies!
ReplyDeleteyou asked about my "white" butter. It does bake white...yesterday my sugar cookies turned out really white too. I just keep lots of the Kirkland brand of unsalted butter from Costco in my fridge. The more expensive or European butters, like Irish butter, have a lot more color and sometimes a flavor that overpowers other ingredients. For baking, The Kirkland brand is less expensive and always works well...I think the moisture content is just right. (The salted butter does not work as well.)
ReplyDeleteElaine, your cookie looks stunning! What a great idea to use the doily. I don't have any so this gives me yet another reason to find some. ;-)
ReplyDeleteBrilliant!!! Now I simply must try these... they're too easy and I have no excuse. :) What a wonderful presentation - rolled pattern! I'm checking out pinterest. Trevor got me hooked on Evernote! (evernote.com) - another great clipping program! What a wonderful bread to share with the family Elaine.
ReplyDeleteBoy, I was happy to get the cross hatching done ...in fact, my cookie stuck horribly to the plastic cutting board I chilled it with :) A little wine, a little repositioning and everything works out. Your idea was great but I was also touched by how hard you worked to try to give credit to the person who originally posted the idea- that speaks volumes about your character. I love the Pinterest thing too and only just signed up this week. Since I remember less and less lately, I need more and more help !
ReplyDeleteThat idea is fantastic and pretty too.
ReplyDeleteANd its sweet , the way u credit the idea :-)
I found the salt addition in bits and bytes.
This is a really good cookie to put together for a quick dessert after dinner.
I can almost taste them from ur lovely pics.
What a creative idea using the doiley for the patterning on top. I am truly amazed at everyone's creativity! Your salted butter break-ups look perfect! I loved this recipe too. For its taste and ease of preparation.
ReplyDeleteYour cookies look terrific! I am loving this easy cookie trend of not having to put in the effort to do drop cookies to make individual servings. Now that I'm hooked on skillet cookies, I'll have to try this break up technique as well.
ReplyDeleteYour really did a great job with the challenge. This really sounds delicious and I wager it's terrific with ice cream. I hope you have a great day. Blessings...Mary
ReplyDeleteA beautiful idea and a nice treat to go with afternoon tea!
ReplyDeleteIt looks SO GOOD! I should learn not to read food blogs before breakfast. Nom nom nom nom NOM. :-)
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