Friday, March 18, 2011
The recipe for this week's French Fridays with Dorie was for an intriguing cookie that you bake in one big piece then, as the name suggests, break in pieces. The dough is extremely similar to some of my favorite tart dough recipes - only with a distinctively saltier (in a good way) taste. In fact, the cookie dough is chilled thoroughly, rolled, glazed with an egg wash and decorated in the cross-hatch pattern with a fork before baking.
Once cooled and broken, all I could think with every bite was that it was like eating tart dough... only slightly different. Seriously, what's not to like about tart dough, so we enjoyed making these.
Though the overall time commitment to make the cookies takes at least a couple of hours, it is all in the chilling and baking. The dough comes together in the food processor and ridiculously quick to make. Add to that the fact that you don't have to do much to the dough once it's rolled out and these may be one of the least fussy cookies around.
For more cookies, be sure to visit the French Fridays with Dorie site.