looking for a "Galettes" cookie? recipe.....

[56grapeape]

I just got my HarryandDavid magazine for valentines day, and they have these cute cookies, called Galettes, like a sugar cookie sandwiched with jelly in the middles?

Are there recipes out there for these? I just did a search for them here, and found Grace's recipe, but is that these cookies?

(if anyone else gets this magazine, look at the roses made out of strawberries on the cover, isnt that a neat idea!)


rachelle ~:0)

[lorilei]

Here is a recipe, a bit different from what you're looking for -- but delicious, nonetheless.

Brittany Butter Galette

In imported food stores, you may happen upon imported butter "galettes" - disks of golden yellow shortbread, quite dense and buttery, made in France. I have found and tested many recipes for this delight. This is made as one large cookie. It tastes like shortcake but not quite. It's better. Different. Great with an espresso or a mountain of fresh raspberries and a pot of mandarin spiced tea.

Glaze:
1 egg yolk
2 teaspoons water

Galette:
6 egg yolks
1 1/4 cup granulated sugar
1 cup unsalted butter - melted
1/4 teaspoon salt
1/2 teaspoon pure vanilla
2 cups unbleached all purpose flour

Preheat oven to 325 F. Butter and lightly flour a 9 inch layer cake pan.

For glaze, mix yolk and water together in a small bowl. Set aside.

In a large bowl, whisk the 6 egg yolks and sugar until thick and pale (1-2 minutes). Slowly whisk in melted butter and vanilla, then sift in flour until combined. Combine well but not too much or your galette will be tough.

Turn the batter (which is quite stiff) into prepared pan. Brush with reserved glaze. Then, using the tines of a fork, make a crisscross pattern on the dough surface.

Bake until golden on top (50-55 minutes).

Cool on a wire cake rack very well before serving.

4-8 servings

[This message has been edited by lorilei (edited 01-12-2001).]

[anna]

There's a gallette recipe in Dec. 2000 - Haven't tried it, but maybe looking at it would help -- maybe you could do mini-versions of it? (I'd like to know if anyone tried that recipe and if it's good...)

[Grace]

I got that catalog too. I don't know why they call those cookies galettes. The galettes that I make, and that CL has recipes for are free form tarts. Kind of like a pie without the pie pan, not cookies at all.

The cookies you see there are more like Linzer cookies, or some kind of butter cookie with jam in between. Here is a CL Linzer cookie recipe from a long time ago. Traditionally, the top half of the cookies have cut out centers so you can see the jam on the inside, but you could just as easily make them with no cut-out center, like the ones in the catalog. Hope that helps.

CookWare(tm) from Cooking Light(r)

Linzer Cookies

SOURCE: Cooking Light YEAR: Nov/Dec 1993 PAGE: 151

INGREDIENTS FOR 28 SERVINGS:
1/4 cup plus 1 Tablespon margarine, softened
1/2 cup sugar
1 tsp. vanilla extract
2 egg whites
1-1/2 cups plus 2 tblsp. all purpose flour
1/2 cup cornstarch
1/3 cup ground blanched almonds (about 1 ounce)
1 tsp. baking powder
Vegetable cooking spray
1/4 cup plus 2 tsp. seedless red raspberry jam'
2 tblsp. powdered sugar

INSTRUCTIONS:
Cream margarine, add 1/2 cup sugar, and beat at medium speed of an electric
mixer until blended. Add vanilla and egg whites; beat well. Combine flour
and next 3 ingredients; add to creamed mixture, mixing well.

Divide dough into 4 equal portions. Working with one portion of dough at a
time, gently press into a 4 inch circle on heavy duty plastic wrap; cover with
additional plastic wrap, and freeze for 1 hour. Roll dough, still covered, to
1/8 inch thickness. Place rolled dough in freezer for 5 minutes or until
plastic wrap can be easily removed.

Remove plastic wrap; cut dough with a 2-1/2 inch scalloped cookie cutter.
Place 1 inch apart on cookie sheets coated with cooking spray. cut centers
from half of cookies with a 1/2-inch round canape cutter. Place 1 inch apart
on cookie sheets coated with cooking spray. Bake at 350º for 8 minutes (Do
not let them brown.) Cool on wire racks. Repeat procedure with remaining
dough.

Spread 1/2 teaspoon jam on flat sides of solid cookies; top with cutout
cookies. Sift powdered sugar over cookies. Store in an airtight container.

Yield: 28 cookies

Note: Cookies will soften when stored overnight in an airtight container

NUTRITIONAL INFORMATION:
Calories 86 (28% from fat) Fat 2.7g

[56grapeape]

thanks Grace, glad you got that mag, and could give your opinion to me! lol , I'll try the recipe and see how that is. Im going to do these and mini brownie cake hearts dor dh and dd for valentines day.

THANKS!
rachelle

Originally posted by Grace:
I got that catalog too. I don't know why they call those cookies galettes. The galettes that I make, and that CL has recipes for are free form tarts. Kind of like a pie without the pie pan, not cookies at all.

The cookies you see there are more like Linzer cookies, or some kind of butter cookie with jam in between. Here is a CL Linzer cookie recipe from a long time ago. Traditionally, the top half of the cookies have cut out centers so you can see the jam on the inside, but you could just as easily make them with no cut-out center, like the ones in the catalog. Hope that helps.

CookWare(tm) from Cooking Light(r)

Linzer Cookies

SOURCE: Cooking Light YEAR: Nov/Dec 1993 PAGE: 151

INGREDIENTS FOR 28 SERVINGS:
1/4 cup plus 1 Tablespon margarine, softened
1/2 cup sugar
1 tsp. vanilla extract
2 egg whites
1-1/2 cups plus 2 tblsp. all purpose flour
1/2 cup cornstarch
1/3 cup ground blanched almonds (about 1 ounce)
1 tsp. baking powder
Vegetable cooking spray
1/4 cup plus 2 tsp. seedless red raspberry jam'
2 tblsp. powdered sugar

INSTRUCTIONS:
Cream margarine, add 1/2 cup sugar, and beat at medium speed of an electric
mixer until blended. Add vanilla and egg whites; beat well. Combine flour
and next 3 ingredients; add to creamed mixture, mixing well.

Divide dough into 4 equal portions. Working with one portion of dough at a
time, gently press into a 4 inch circle on heavy duty plastic wrap; cover with
additional plastic wrap, and freeze for 1 hour. Roll dough, still covered, to
1/8 inch thickness. Place rolled dough in freezer for 5 minutes or until
plastic wrap can be easily removed.

Remove plastic wrap; cut dough with a 2-1/2 inch scalloped cookie cutter.
Place 1 inch apart on cookie sheets coated with cooking spray. cut centers
from half of cookies with a 1/2-inch round canape cutter. Place 1 inch apart
on cookie sheets coated with cooking spray. Bake at 350º for 8 minutes (Do
not let them brown.) Cool on wire racks. Repeat procedure with remaining
dough.

Spread 1/2 teaspoon jam on flat sides of solid cookies; top with cutout
cookies. Sift powdered sugar over cookies. Store in an airtight container.

Yield: 28 cookies

Note: Cookies will soften when stored overnight in an airtight container

NUTRITIONAL INFORMATION:
Calories 86 (28% from fat) Fat 2.7g

[Mamasue]

I make these cookies every Christmas. They are a rich, delicate cookie with ground hazelnuts and butter. This is not a light recipe but they are awesome and everyone grabs at least one. These would make a nice Valentine's cookie cut out with heart shape cookie cutters.

* Exported from MasterCook *

Hazelnut-Raspberry Cookies

Recipe By :Bon Appetit, December 1993
Serving Size : 0 Preparation Time :0:00
Categories : Cookies/Bars Holiday


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1 cup hazelnuts -- toasted
2/3 cup sugar
1 1/4 cups unsalted butter -- room temperature
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
Powdered sugar
1 1/4 cups raspberry jam

Combine flour, salt and baking powder in medium bowl. Finely grind nuts with 2/3 cup sugar in food processor. Using electric mixer, beat butter in medium bowl until light and fluffy. Add ground nut mixture; beat to blend. Beat in egg, yolk and extract. Stir dry ingredients into butter mixture. Divide dough into 4 portions. Flatten each into disk. Wrap disks in plastic and refrigerate until firm, about 2 hours.

Preheat oven to 325 degrees. Roll out one dough disk on heavily floured work surface to thickness of 1/8 inch (keep remainder refrigerated). Cut out cookies, using floured tree-shape cutter. Quickly transfer cookies to ungreased cookie sheet, spacing ½ inch apart. Using 3/8-inch round pastry bag tip, cut out rounds or "ornaments" from half of cookies. Gather scraps; reshape into disk and refrigerate. Bake cookies until golden, about 10 minutes. Using spatula, transfer cookies to rack and cool. Repeat rolling, cutting and baking with remaining dough disks and scraps.

Lightly sift powdered sugar over cookies with ornament cutouts. Boil jam in heavy small saucepan until thickened, stirring constantly, about 4 minutes. Spread 1 teaspoon jam over solid tree cookies, leaving ¼-inch border. Immediately top each cookie with 1 tree with ornament cutouts; press gently to adhere. Sift powdered sugar on top before presentation.

NOTES : These cookies are reminiscent of the Viennese specialty Linzertorte. Makes about 4 dozen. A favorite of mine and everyone. Each Christmas these are a addition to my cookie assortment. These also freeze well---place unsandwiched cookies in single layer in airtight container layered with wax paper. Defrost and then layer with jam. Very fragile cookies. Can be made 2 weeks ahead and placed in refrigerator.