11.23.2008

Cookies


Spritz Cookies and Rings


Shortbread Cookies


Rugelach


Rocher Coco


William Tells (Puff Pastry Sandwich)


Piemontais


Palmiers


Palet Raisins


Madeleines


Linzer Cookies


Langue De Chat


Galletes Bretonnes


French Macaroons


Financiers


Diamonds


Coconut Macaroons


Chocolate Madeleines


Chocolate Chunk Cookies


Checkerboard Cookies


Bowtie/Butterflies


Biscotti


Baton Marechaux


Assortment


Photos courtesy of Amanda Frattali
Posted by Winnie Labels:

3 comments:

  1. I would LOVE a recipe for Rugelach if you have one to share!!! i effing love that stuff.

    -emily!
    ReplyDelete
  2. Do you have a recipe/tutorial for the bow tie/butterfly cookies? They're beautiful!
    ReplyDelete
  3. The bow tie/butterfly cookies are easy enough to make. Here goes:
    1. Sprinkle sugar evenly on work surface. Lay sheet of semi-frozen (easier to cut) puff pastry on work surface and sprinkle more sugar on puff pastry. Lightly roll your rolling pin over puff pastry to press the sugar in.
    2. Cut strips of puff pastry about 1/2 inch by 2 inches. Layer four strips together, pinch in the middle and twist strips (like you would to secure the end of a candy in cellophane).
    3.Bake at 350F for 10 minutes or until golden brown.

    While working with the puff pastry (cutting, layering, twisting, etc) if you feel the dough is getting too soft, put it back in the fridge for 10 minutes to firm up. It is MUCH easier to deal with when cold. I recommend using store bought puff pastry only because it is so much easier and saves you tons of time but if you want to try a hand at making your own, let me know and I'll post a recipe. It can get a little tricky with the folds... diagrams would be required :p

    Hope this helps! Hope they come out wonderfully. They're such a nifty, yummy cookie!

    Cheers, Winnie.
    ReplyDelete

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