Serious Eats: Recipes

Cook the Book: Salted Butter Break-Ups

[Photograph: Caroline Russock]

After baking a batch of these Salted Butter Break-Ups from Dorie Greenspan's Around My French Table all I could think about was how much more fun they were than a typical butter cookie, both in flavor—salty-sweet to the max and in how they're meant to be eaten—broken up at the table and plenty messy.

The Break-Ups are essentially a giant salted butter cookie baked whole and meant to be broken up at the table. This gives everyone a chance to grab their favorite part of the cookie, whether it's the slightly darker outer edge or the tender interior. Butter and salt are the two primary flavors in these cookies, so quality counts. A rich French butter is the way to go, and Greenspan recommends sel gris, a slightly moist sea salt with large crystals for this recipe, but any sort of kosher or coarse salt will do. If crumbs are a concern and tabletop breaking isn't your thing, you can certainly roll out the dough and cut them into individual cookies—but that wouldn't be nearly as fun.

As always with our Cook the Book feature, we have five (5) copies of Around My French Table to give away this week.

Adapted from Around My French Table by Dorie Greenspan. Copyright © 2010. Published by Houghton Mifflin Harcourt. Available wherever books are sold. All Rights Reserved.

Printed from http://www.seriouseats.com/recipes/2010/09/salted-butter-break-ups-cookies-recipe.html

© Serious Eats