"Corked" Breton Galettes - Tuesdays with Dorie

The name of the cookie may not tell you much, especially if you are not proficient in French. These are French butter cookies, shaped like a puck or a disk with an indentation created by pressing a wine cork in the center.

These are classics from Brittany where salted butter is widely used for savory cooking as well as for desserts.

In this Dorie Greenspan's recipe, she uses one and a quarter teaspoon of fleur de sel. You may substitute with regular sea salt to replicate that unique rich salty flavor from Brittany. The buttery flavor is unmistakable. After all, two sticks of butter went into the batter to make one batch of cookies.

To leaven these chunky chubby cookies while maintaining the crunchy texture, baking powder is added. What you get is an interesting cross between a chewy and a crispy cookie.

I baked these cookies in mini muffin tins, attempting to control portion size -- and failed. These cookies are so rich and addictive, I doubt that anyone can stop at just eating one. I couldn't. As the cookies come out of the oven, you create indentations right away when the cookies are still warm and malleable. I used the end of a wooden spoon to do that, since the size of a cork would have been too large relative to the cross section of a small cookie.

I used some apricot jam that I have around to fill in the centers. Be creative with the filling. Use any jam, marmalade or some unexpected flavor to make these cookies more indulgent, if that's possible.

To see how other bakers present the "corked" Breton galettes, please visit the blogroll on Tuesdays with Dorie.