Triplets actually~L'Arc De Triomphe~ La Tour Eiffel~Sacré Coeur~
A new French Tampons set.. 3 in a box.. one main wood stamper and 3 heads..
Un Coup De Coeur ♥ for me..found at Isa's~Our very own QC..cookbook author:)
Considering this may be as close as I get to Paris apart from visiting blogs I love that revolve around Paris..and my latest favorite Netflix show.."Engrenages"..(Spiral)..
I will make believe I am enjoying Paris while baking these:)
These are perfect at Tea Time~
You can basically use the recipe you love..There are so many that suit themselves to these cookie stamps..
A booklet comes with the stamps..
Cute packaging as always~
From Amazon.ca ..French side:)
Shipping will take long..but do not be discouraged..not as long as the site states..Well for me it was not..nor for Isa~
But I have heard..and they warn you:)
I love these little cookies so special~...
I have posted the recipe I used before..many moons ago..I didn't use one from the book..but I will as there are chocolate ones and savory ones as well and the book is too cute..
So well done..I love Marabout/Hachette collaborations~
I used one(almost identical) I had found at Binôme Gourmand.
With very slight differences..
You can see the post here~
150 grams softened butter
250 grams sugar
250 grams self rising flour
250 grams flour
salt(I use salted butter so I don't add)
beat butter and sugar until light and almost white
and beat in eggs one at a time..beating well after chaque addition:)
Sift the two flours together and add to the mixture..
Form into a flat disk and refrigerate..at least 1 hr..better all night..
Roll out on lightly floured surface(sometimes I use icing sugar instead of flour) to desired thickness..
If using these stamps..FLOUR each stamp WELL before stamping..I then use a cookie cutter to cut around perfectly..(well not PERFECTLY:) )..
And then I place the cookies on my Silpat or a baking sheet w/ parchment paper..
I then glaze with the "dorure"..see below..
and REFRIGERATE again..they keep their beautiful shape.
Bake at AP 400 degrees..until nice and golden..
You just have to watch..:)
Again I halved the recipe.. yes 1 1/2 egg easy to do in a bowl first:)
Cool on racks.. and then look..admire and enjoy..
You can use your favorite cookie recipe that holds it's form well..But I suggest a butter cookie.And I love the glazed look and taste.
I love adding "dorure"~
.. which is simply..an egg yolk mixed with a bit of water and a touch of vanilla..that you brush on your cookies.. before baking or refrigerating ..the dorure gives these the real Sablés Bretons look.
♥ ♥ ♥