For this week's Tuesdays with Dorie (Dorie's Cookies), I made "Corked" Breton Galettes. In reality, these are buttery shortbread formed by cutting discs off a log of dough, baking in a muffin tin, and using a wine cork to make an indentation in the cookie while still hot, to be filled with whatever sweet filling you like.
I filled my cookies with Rosella jam - because I could. I loved these sandy, buttery little cookies. Yet another hit from Dorie's Cookies. To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.