Friday, March 25, 2011

Salted Butter Break-Ups ~ French Fridays with Dorie

I'm a week late on this recipe and I'm doing it instead of the scallop recipe.  I've had scallops once in my life and it wasn't a pleasant experience.  Maybe it was just the way they were cooked that particular time because I love shrimp and crab.  Anyways ....


The salted butter break-ups were very simple to make but I have to say they tasted just as simple.  While I was working on them, my Penguin kept telling me I should add some chocolate.  After trying them, she was right!  They definitely were not gross, but they tasted a lot like pie crust.  I'm thinking some cinnamon & sugar sprinkled on top before they're baked would be awesome.  Or it might be fun to dip them in Nutella, pudding, fresh strawberry jam, or some kind of fondue.

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12 comments:

Cher Rockwell said...

The cookies look lovely. I was thinking Nutella would be good on these. But jam would be nice too...

Anonymous said...

I think the side dips would be really tasty with these cookies and give that extra oomph!

Kris' Kitchen said...

A chunk stuck into ice cream, or the dips you suggested, etc would be good. I liked this giant cook out of my table because there were so many other really sweet or chocolate choices, and this gave a not so sweet choice. With the egg wash, I think cinnamon-sugar with some sliced almonds would be nice...Eric thought it tasted like sand tarts.

Anonymous said...

I made mine plain (though I think they needed more salt). They would have been excellent dipped in chocolate though.

Kathy said...

Sorry, you weren't crazy about these. I really loved them, but I'm a tea addict and they were wonderful with my cup of tea! I also sprinkled a little salt on top so they had a nice salty sweet taste!

tricia s. said...

I had thought these would be the best dish ever-I love pie crust and Breton cookies. They were ok but not as spectacular as I had hoped...in fairness, nothing had a chance against my crazy expectations with this one. Nana loved them however. Funny thing is that I was scared of the scallops - not to mention "orange caramel" ones and they were a total surprise and keeper. They are really quick and simple so I heartily suggest (as a scallop convert) you consider them if you find time. Good luck !!

Anonymous said...

I've yet to post on these - I need to do a catch-up post soon. I think they make a great base for variations, additions and dips. I your kids had fun breaking them apart.

Anonymous said...

I've yet to post on these - I need to do a catch-up post soon. I think they make a great base for variations, additions and dips. I your kids had fun breaking them apart.

Anonymous said...

I've yet to post on these - I need to do a catch-up post soon. I think they make a great base for variations, additions and dips. I your kids had fun breaking them apart.

Trevor Sis Boom said...

Really just a shortbread so if that is not your thing. I find all things butter and salt delicious so I upped the salt and loved loved loved it.

Elaine said...

I agree with Penguin - these needed a little somethin' somethin; and chocolate would be so good as well as Nutella. Your break-ups look great! I am sorry you don't care for scallops - clearly you didn't taste your Mom's! ;)

Anonymous said...

I missed this recipe too and hope to make it this week. I do want to encourage you to try the sauce, I just saw a fellow FFwD blogger who used shrimp. To me, this sauce was amazing!

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