Tuesday, April 24, 2018

Viennese Sablés - Tuesdays with Dorie

Cookies from the book Baking Chez Moi were up this week at Tuesdays with Dorie. I was really looking forward to these ones which apparently taste like the Danish butter cookies in the blue tin and who doesn't like those?
The dough was easy to make but I had a problem shaping the cookies. The dough was stiff and I really struggled to pipe it out. Apparently either really soft butter or warm hands helped with this, but I had neither in my cold kitchen. 

Their finished texture was as described, crisp followed by melt-in-your mouth, and they had a lovely vanilla flavour and the perfect balance of sweet and salt. Everyone enjoyed them and thought they were better than those Danish butter cookies in the blue tin.

7 comments:

  1. Nice presentation! I did feel like the longer I piped the easier it got as the butter warmed in my hands. Very hard to get that dough piped!

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  2. I felt the same about piping these - that dough was resistant to being piped. Your cookies look very elegant.

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  3. i'd never know you had a hard time piping them-- they look beautiful!

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  4. I didn't have a problem with piping. I have the opposite issue with the batter being on the runny side. Your W is exquisite.

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  5. I agree way better than the tin cookies. Warm butter is the key. I think your shapes look beautiful.

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  6. I think your piping is perfect! I loved the flavour of these cookies.

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  7. Yours are so pretty! No way could I have piped that shape with my dough, nice one!!

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