Tuesday, May 8, 2018

Springtime Cookies & Curd with Double-Butter, Double-Baked Petit Beurre Cookies -TWD

This month, one of the recipes chosen from Baking Chez Moi for Tuesdays with Dorie was a composed dessert of grapefruit curd, macerated strawberries and buttery cookies.
Dorie mentions assembling the components in a bowl or a glass but I just piled everything on top of the cookies with an added swirl of lemon cream (cream whipped with lemon juice and zest) so they looked like tiny tarts. I made the curd with two-thirds less butter and half the sugar so it was quite zingy. Combined with the fresh, juicy strawberries, the topping was bright and sunny and its lively flavour was complemented by the rich cookie. Everyone loved them!

Double-butter, double-baked petit beurre cookies provided the base of these 2-bite tartlets and was the other recipe chosen for this month. They were crumbly, buttery, shortbread-like cookies that were made with an unusual method: cookie dough was first baked as a crumble, then combined with more butter to form a dough to make rolled cut-out cookies and baked again.
Fans of shortbread loved them and their richness complemented the tart toppings nicely.

Visit here to see what the others made for this week's Tuesdays with Dorie.


Cakelaw said...

Wow, your cookies and curd are beautiful! Mine does not look half as good (I have done this recipe and will post in a couple of weeks). I love how your presentation clearly shows all the components.

Ryan said...

Your cookies are gorgeous! Lemon cream sounds delicious!

Emily said...

Absolutely stunning!

Mardi Michels said...

THis is so gorgeous! How did they hold together? My cookies are so crumbly and soft they break in my hands when I pick them up so I am not sure I could do this presentation!

Diane Zwang said...

Your take on this recipe is the cutest. Lovely photo.

steph- whisk/spoon said...

how beautiful! you had great success forming these cookies. gives me hope...hahah!