Sunday, December 6, 2009

Eiffel Tower And A Sweet Au Revoir

After my last trip to E. Dehillerin, I came home with some new "toys"! I didn't get any gorgeous copper pots or Champagne buckets, but I bought some tart pans, some small molds for financiers, canelé molds, and Eiffel Tower cookie cutters. Butter and sugar cookies are a favorite of mine. They are like a blank canvas to express yourself. So I began with cookies. First off I made my reliable sugar cookie dough and started contemplating how to decorate the Eiffel Towers. Should I make them shine and twinkle as the tower does in the evening, outline each detail in chocolate or just free form drizzle the chocolate across them? This time I chose the latter, and and with a smile, drizzled the chocolate freely, and reminisced of sunny days and summer picnics under the tower. I wrapped them in cellophane with a Brigitte cookie saying "au revoir" to my crew at the end of our month together. Rolled Sugar Cookies

2 1/4 cups flour
1/4 teaspoon salt
3/4 cup sugar
12 tablespoons unsalted butter (room temperature)
1 large egg
1 tablespoon lemon zest, finely grated
1 teaspoon vanilla extract

In large bowl or food processor, cream sugar and butter together until fluffy. Add egg, lemon zest and vanilla extract until well blended. Add the flour and salt and mix until it begins to form a ball, scraping down the sides of the bowl if needed. If the dough is too dry, add a few drops of water. Scrape dough onto a sheet of plastic wrap and press together to form a thick flat disc. Wrap well and refrigerate for 2 hours.

Preheat oven to 350 degrees and butter a baking sheet.

On a lightly floured surface, roll out the dough to about 1/8 inch thick (1/4 inch, if using Brigitte cutter), or
desired thickness. The dough needs to be just the right temperature to roll and cut properly. If it is too cold, it is hard to roll, and if it is too soft it becomes difficult to cut and pick up. Roll any scraps back into a ball and chill again. Use as little flour as possible to roll out, so they don't get tough. After cutting, place on a baking sheet and bake for 8-12 minutes or until just lightly browned. Remove from oven and let cool on wire rack. I use an insulated baking sheet to prevent the edges from getting too brown.

Makes 4 dozen, 3 inch (1/8 inch thick) cookies.

Rolled Sugar Cookie recipe (pdf)

Click here for Brigitte cookie cutter technique.

Brigitte Cookie Cutter

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Ju (The Little Teochew) said...

Classy, elegant and enchanting! Just like you, Diane.

food with style said...

that is just the sweetest thing ever! i love how you did them, just wonderful!

i played with ws xmas version of the stamp cookie yesterday, FUN FUN FUN!

linda said...

your cookies are always magnificent &
i love my brigitte cutter & thank you for your helpful technique hints ( i have printed out & use it as great reference!)

La Table De Nana said...

C'est superbe ton duo.. tes duos..:)

Bien pensé.. créatif at adorable! Merçi pour les belles idées!!

Anonymous said...

ahh its my dream to go to paris.
when i get older, i want to go there on my honeymoon
or just to take wedding photos there! hehe.
these look fantastic! looks like they make brilliant gifts.

Linda said...

Beautiful cookies...
I love my Brigitte too!

Kate at Serendipity said...

These are adorable. I think I NEED a Brigitte cutter...

Zurin said...

What perfect souveniors Diane. Beautiful. I am beginning to feel pangs of need for those cutters too. Help.

Lori (All That Splatters) said...

Such gorgeous cookies!! You've put me in the mood to decorate cookies. Maybe sometime this week...

Karen @ Mignardise said...

I think the chocolate drizzle was the right way to go. Tres chic.
I love your creative ideas!

Ry @ Sotto Il Monte Vineyards said...

These cookies are so you - very elegant! I have a new cookie cutter from Sur la Tab that I've wanted to use. I'll use your recipe.

The Cooking Photographer said...

Diane those are just too darling.

Karine said...

They look so cute! You did an amazing job with them :)

Mari @ Once Upon a Plate said...

Absolutely exquisite and beautifully excecuted Diane.

I love your chocolate finish, you've done the grand tower proud, it is not easy to do on a cookie!

Sarah said...

This link was at the bottom of your Hearts of Gold post so I had to click and see this one. Too cute! I'm going to order some of the cutters. Thanks for sharing the information.
I've added myself as a follower. So happy to find your blog.