That same year I also received Dorie's smaller Paris Sweets cookbook, which is exactly what it sounds like: a ton of Parisian desserts, adapted for the American cook. But with very little motivation it languished on the bookshelf. I spotted the book a couple of weeks ago, and I've decided to cook my way through this little book, in order, no skipping.
No fancy ingredients here: just flour, eggs, sugar, butter, salt. Some leavening. Mix it together, put it in a ball and refrigerate. After at least an hour, roll out and cut out--we just used my plain square biscuit cutter, and Dorie said the bakeries usually make these in simple circles. However, the dough holds it shape really well and would be a good choice for cut-outs if you don't need a big batch.
|Always good to have help in the kitchen!|
Of course, the verdict is always the taste. I made these the day of the NFL wildcard games, and they disappeared before the game was over. I'd say they are pretty tasty! One thing: the instructions say to roll out 1/8" to 1/4" thick. We all thought the thinner ones tasted better, and we liked the crunch.
So there you have it: a basic butter cut-out, tasty and not fussy. A good addition to your cookie repertoire if you like small batches. In this house, though, I like a bigger batch than this so if I make the recipe again I'll need to double it. I can't say they tasted particularly French, but they were good.