There's a new kid(s) on the block~

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~

La Recette~

150 grams softened butter

250 grams sugar

vanilla

3eggs

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

add vanilla..

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.

use the recipe you prefer for sablés~
 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.

♥                                                          ♥                                                      ♥