Ive mentioned on these boards that Im not what youd call a pastry expert far from it. That being said, I do have a recipe that produces incredible-tasting butter cookies theyre a dead ringer for the fabulous sablés from Poilane, in Paris. I got the recipe from an old coffee-table cookbook that was part of a series this one was France, The Beautiful Cookbook.
I had planned to make these for Christmas gifts for my bosses and some friends the weekend before Christmas, along with some simple meringues. (When I use all the egg yolks in the cookies, I usually save the whites to make meringues.) As it turns out, though, my husband has surprised me with a birthday trip for that weekend and I wont be able to do my baking. So now I have two options:
1) I could bake them this weekend, store them in airtight containers, and hope that theyll still be good on 12/21, which is when I would be giving them away. I usually bake them a couple of days ahead and they seem to last a good while, but Ive never done them this far in advance.
2) I could make the dough this weekend, form it into logs, then wrap and freeze the logs to be thawed, sliced and baked on the 19th or 20th. Ordinarily, this dough is rolled out between a couple of sheets of plastic. Do you think it would work if I cut individual cookies from a log? I know they wouldnt be quite as pretty, since I usually use a flute-edged 2-inch cookie cutter, but would the taste/texture be effected?
If it would help to know the ingredients, each batch (of approximately 20 cookies) is made from 1 & 1/4 cups of flour, 5 tablespoons of superfine sugar, 3 ounces of butter and 2 egg yolks.
Your expert advice would be hugely appreciated.