This week's Tuesdays with Dorie recipe is Double-Butter Double-Baked Petit Beurre Cookies - quite a mouthful!
These cookies involve making a baked streusel type crumb, then adding more butter and combining it into a dough before baking again. The process takes a while because the fragile second stage requires the dough to be frozen for an hour before cutting out the cookies and handling with care.
I made a half recipe and got 9 cookies before I just gave up trying to cut out the crumbly dough.
These cookies are buttery and toasty tasting from the double bake. They are quite delicious, although a little painful to make.
To see what the others made this week and how they fared, visit the LYL section of the TWD website.
These are delicious but they are a lot of work to make...
ReplyDeleteI'll save these for when I'm feeling like I've got lots of time because I think I'd like these a lot :D
ReplyDeleteYour cookies are such a lovely, toasty brown. I'm glad you liked them, especially after all that work.
ReplyDeletethey look so neat and round - but I would probably not be bothered with all the work involved - though I am sure they taste good
ReplyDeleteYour cookies look perfect! Your edges look perfectly intact!
ReplyDeleteThese were a lot of work...especially for such a simple end product! They were delicious in the second recipe though!
ReplyDeleteOh, I see and share your biscuit slicing pain. Well done on the long process!
ReplyDeleteBet the flavor is great but I don't have the patience it would take to make them. I'd like to have one now though! :-)
ReplyDeleteHum, painful to make. Sounds like a plan ahead recipe. These also sound like butter with a side of butter.
ReplyDeletethis recipe sounds a little weird. i'll give it a go this weekend. glad to hear they are tasty despite the work.
ReplyDelete