ffwD: Salted Butter Break-ups

I was eager to try these cookies because of the finite number and volume of ingredients. And, to be honest, I was also a little unsure. The dough itself consisted of only five ingredients: flour, sugar, butter, salt, and tablespoons of water! Not even a whole egg (just the yolk) was used for the egg wash! I thought, “Would there even be enough stuff to make dough?” I was skeptical. Even the standard sugar cookie recipe required more ingredients. But, the idea of making one huge cookie to break apart later was appealing, so I went ahead and followed the recipe as listed (using kosher salt instead of fleur de sel).

During the first ten minutes of baking, the cookie smelled like pâte à choux, and I began to get nervous. (That’s not the proper smell for a cookie!) But, right as I hopped up to check the cookie, the smell immediately turned from pâte à choux and into the sweeter cookie smell. (Sigh of relief!)

Because I know my oven runs hotter than most, I checked on the cookie at the 27 minute mark. And, that’s when I noticed the dark color of the cookie and even darker edges! So, I pulled the cookie out at that point and was amazed at how fast my oven baked (and almost fully burned!) the cookie. I only pre-heated the oven long enough for me to roll out the dough, brush the top with egg wash, and make the criss-cross pattern. But, I guess that was more than enough time for this cookie!

At first taste, this cookie is sweet. Then the salty bit hits when you start chewing more fully towards the back of your mouth and tongue. The salty taste is more a mellow saltiness rather than a bitter or pungent salty. After a couple of pieces, I realized that this cookie is similar to the tins of Danish butter cookies my mother used to get as Christmas gifts from her co-workers at the hospital. Those cookies were in different shapes and were stacked in their own fluted cups. It was a nice memory to associate with these cookies! Additionally, my sister (Codename: Psychology Gamer) had fun breaking the entire cookie at one time! I’ll definitely be making this recipe again for the sheer “fun” factor of breaking off pieces from the whole. Plus, I’m wondering if different flavored extracts would work with the sweet and salty combination. Maybe almond or caramel somehow?

Check out other bloggers’ thoughts and results on these salted butter break-ups at French Fridays with Dorie. As usual, the recipe for this dish can be found in Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.

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50 Comments (+add yours?)

  1. Ker-Yng
    Mar 18, 2011 @ 00:05:41

    I enjoyed this cookie too. It was fun breaking it with my friends. 🙂

  2. Three-Cookies
    Mar 18, 2011 @ 01:45:06

    Interesting name and sounds delicious.

  3. Cakelaw
    Mar 18, 2011 @ 02:38:45

    Whew! A good save. These are a perfect colour – mine are a little pale, but I didn’t want to risk longer because my oven insidiously burns things on the bottom.

  4. Liz
    Mar 18, 2011 @ 05:18:43

    Beautiful photos!!! I love the darker, glossy wash yours have…mmmm.

  5. sanyaliving
    Mar 18, 2011 @ 05:38:18

    Your photos look sooo good! I did burn mine! And I know exactly which Danish cookies your talking about! They were cool!

  6. Elaine
    Mar 18, 2011 @ 06:52:32

    Adding the caramel and almond sounds like a great idea. Your break-ups look great!

  7. Betsy
    Mar 18, 2011 @ 06:54:17

    I like the dark look of your cookies. Mine got dark around the edges, but tasted fine. Extracts sound like a great addition, though I also love how simple they are as is.

  8. Cher
    Mar 18, 2011 @ 07:29:10

    This was a fun & easy one, wasn’t it? Temperamental ovens are just a bummer – but it looks like you made a great save. Good thought on the extracts. I was thinking some citrus zest would be lovely as well.

  9. erica@fashionmeetsfood
    Mar 18, 2011 @ 07:44:49

    Very interesting. Looks pretty good.

    xo

  10. Lola's Kitchen
    Mar 18, 2011 @ 08:15:03

    Your pictures are great!

  11. Mary
    Mar 18, 2011 @ 09:20:22

    This really sounds like an interesting cookie. It is certainly different and I’m curious as to how it tastes. I hope you have a great day. Blessings…Mary

  12. Adriana
    Mar 18, 2011 @ 09:41:40

    I love the deeper color you got going! My edges were a little too brown and I took mine out at 32 minutes.

  13. Trevor Sis Boom
    Mar 18, 2011 @ 09:42:03

    I liked the darker parts of this cookie and found that I broke the edges to eat while others did not. I would just have to eat your entire cookie and I would be happy to do it!

  14. Stephirey
    Mar 18, 2011 @ 09:48:36

    Your cookie looks great. Your grooves really held up. I love the extract idea. My cookie got very dark around the edges too.

  15. Anne-Marie
    Mar 18, 2011 @ 09:52:33

    Miz Chunklet! Did you redesign your blog?? Or have I been in a coma? It looks great! And so does your cookie.

  16. chunklet's mom
    Mar 18, 2011 @ 09:58:59

    This looks yummy! I bet this would pair well with ice cream 🙂

  17. Monica (Ms. Hobby)
    Mar 18, 2011 @ 10:03:13

    Almond extract, what a great idea! I think I would’ve enjoyed these more with some almond extract. Your cookie turned out beautiful!

  18. Ronda
    Mar 18, 2011 @ 10:12:31

    That looks beautiful!

  19. Kathy
    Mar 18, 2011 @ 10:47:03

    Your cookie looks wonderful! Glad you grabbed it out of the oven when you did. Enjoyed your post!

  20. Nic
    Mar 18, 2011 @ 12:03:24

    Would love some of that right now! Looks yummy!

  21. Sarah
    Mar 18, 2011 @ 12:13:32

    I might try this with almond when I make them. This seems like the perfect family friendly dessert. Your looks delicious!

  22. Mia Summer Rose
    Mar 18, 2011 @ 13:02:35

    And i wanted to try these ever since i got the book 🙂
    And i loveee recipes where i can play around alot .
    THe sugar is jus right (for me) and the buttery flavor , v good.
    I love the fun of breaking them too and made sure i didn miss that part , as well as that bite of salt 🙂
    Ur cookie looks wonderful !

  23. Krissy
    Mar 18, 2011 @ 13:59:03

    We are weird at our house…we like extra browned cookies…we like them crispy and even a little burned…we fight over the last batch which we purposely leave in extra long to get that extra crunchy bite…so your giant cookie looks way good to me!

  24. ComeUndone
    Mar 18, 2011 @ 14:12:12

    I seriously considered adding sliced almond to the dough.

  25. Renee
    Mar 18, 2011 @ 14:24:22

    Love the idea of trying an almond extract! I skipped these but everyone’s review is so good I might have to try them soon.

  26. Flourchild
    Mar 18, 2011 @ 14:33:58

    I have to try these…it has been so busy around here latley! they look so good and I love the sweet salty taste you described!

  27. Denise@There's a Newf in My Soup!
    Mar 18, 2011 @ 14:46:53

    I can tell you, based on last night’s piece of this cookie, that a little bourbon caramel sauce drizzled on top tastes divine 😉

  28. Mary
    Mar 18, 2011 @ 15:20:46

    I could go for a big piece of this and a cup of tea right about now! Looks delicious.
    🙂

  29. RadioDiva
    Mar 18, 2011 @ 15:21:52

    I agree with Chunklet’s mom…those look like they would make wonderful, fun, ice cream sandwiches! You could play with both the extracts and different ice creams. Yumm-O. Top notch job as always!!

  30. RadioDiva
    Mar 18, 2011 @ 15:23:47

    Ohh…By the way… GO DUKE!!!

  31. Clarkie @ Beloved Green
    Mar 18, 2011 @ 15:37:59

    I think half the fun is breaking the little buggers apart. Almost as good as popping those plastic packaging bubbles.

  32. ryan
    Mar 18, 2011 @ 16:37:33

    Great idea to try out some different extracts! I think your’s looks beautiful — the crosshatch pattern and sheen from the egg wash turned out perfectly. I almost burned mine too. The recommended time was definitely too long for my oven as well.

  33. Candy
    Mar 18, 2011 @ 16:37:45

    Your cookie looks great! It was fun breaking it apart but I think you could definately boost the flavor with some extract.

  34. tinytearoom
    Mar 18, 2011 @ 17:08:43

    Your cookie looks delicious. As much as i love my cookies soft and straight out of the oven. I also appreciate the brown bits too

  35. Allison
    Mar 18, 2011 @ 18:10:58

    I love your descriptions of the smells and tastes as I can’t smell or taste anything!

  36. Jessica
    Mar 18, 2011 @ 18:32:24

    Oh, that isn’t a lot of ingredients. That’s how I felt when I made the almond galette. I bet these would be good with ice cream.

  37. Christina
    Mar 18, 2011 @ 18:33:47

    Almond extract would be delicious in this!

  38. Tricia
    Mar 18, 2011 @ 19:38:51

    Oh my, I want to trade 🙂 I love dark everything and ate most of the edges on my cookie while the others took what they could get their hands on…but if I had YOURS I could have eaten the whole thing. I am now very tempted to try this again and cook it longer. And the caramel suggestion ? GENIUS !!!

  39. Christina
    Mar 18, 2011 @ 20:30:16

    Mine were a little dark around the edges too – that ended up being my favorite part!

  40. Lana
    Mar 18, 2011 @ 20:35:40

    LOL! Your cookie looks just like mine! I ate all of the edges – they were crunchy:) And my oven also cooked it faster.

  41. Candy (Dulce)
    Mar 18, 2011 @ 20:47:36

    I think yours looks great. I loved mine, but maybe could have been a “tish” longer in the oven – I liked the crispy outer bits.

    While I liked it as-is, almond would be good – maybe even a little chopped to add additional crunch. Glad you had fun with it – looks terrific!!

  42. Andrew
    Mar 18, 2011 @ 21:49:24

    The cookie looks like waffle and sounds like you had fun making it! Good job!

  43. Serene
    Mar 19, 2011 @ 10:43:05

    That looks lovely! I will eventually make it, especially since it sounds so easy. (I’m wayyyyyyyyy behind on my FFwD cooking!)

  44. Parsley Sage
    Mar 19, 2011 @ 12:05:47

    Fun cookie! I like food that’s entertaining as WELL as delicious 🙂

    By the way I’ve given you an award over at Deep Dish today. Thanks for being an awesome blog.

  45. Miri Leigh
    Mar 19, 2011 @ 19:03:56

    These look interesting and delicious. What a perfect snack or dessert!

  46. Cakewhiz
    Mar 19, 2011 @ 23:14:52

    Sweet and salty! Cooooool!
    I am really fond of this indian flatbread called sheermaal… this looks alot like that…

  47. Renee (Kudos Kitchen)
    Mar 20, 2011 @ 06:56:13

    Beeee-utiful! Yours looks perfect and your hash marks are to die for 🙂

  48. Barb
    Mar 20, 2011 @ 09:05:53

    Love this. Mine turned out almost as dark, but not as thin. I am def. going to make this again, but I will aim for even thinner next time. I just loved the simple deliciousness of this.

  49. Steph@stephsbitebybite
    Mar 21, 2011 @ 11:58:10

    Awesome hash marks you have going on there!!! YUM!

  50. Becky
    Mar 26, 2011 @ 15:52:23

    mmm… i love extra dark cookies!

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