Tuesdays with Dorie BCM: Springtime Cookies and Curd with Double-Butter Double-Baked Petit Beurre Cookies

May 22, 2018 at 12:01 am | Posted in BCM, cookies & bars, groups, other sweet, puddings, custards, mousses, sweet things, tuesdays with dorie | 7 Comments
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springtime cookies and curd with double-butter double-baked petit beurre cookies

Here are both of this month’s BCM recipes in one nifty post. I’d say I love the efficiency, but actually, I had to get together a lot of bits and pieces before I could stick a spoon in this Springtime Cookies and Curd dessert and call it done. This is a layered treat…cookies, curd, rhubarb and strawberries…oh my! I began by making Double-Butter Double-Baked Petit Beurre Cookies, which I can assure you are double-good. They’re made in an unusual way, starting with buttery baked streusel-like crumbles, to which even more butter is added to hold them together into a rough dough. I knew this would be tricky to work with, so I skipped the step of rolling out the dough and then cutting and transferring delicate rounds. Instead, I pressed the dough into rings, chilled everything well and baked the cookies right in those rings.

Once the cookies were baked and cooled, I got everything else together. Sometimes the state of my fridge drives me nuts, while other times I am thankful for all the little jars of this and that I have kicking around. Taking shortcuts where you can is nothing to be ashamed of. I had passion fruit curd in the fridge already, as well as stewed rhubarb, so I used those. Rather than make a strawberry compote I just diced up some fresh berries.  I put all these together in a coupe, beginning and ending with cookie bits, and it made a beautiful and delicious springtime dessert. And the cookies are fabulous on their own…very buttery, a tiny bit salty and with a texture that can’t be beat.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

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