TWD Dorie's Cookies: "Corked" Breton Galettes

       Today I am catching up a bit here from my absence in the Tuesdays with Dorie group baking from Dorie Greenspan's cookbook, Dorie's Cookies.  When I purchased the book, it was with the intent to see it through and try to make every cookie recipe in the book...my husband happens to like cookies very much.  Then a bit of life got busy and such, the book was set aside...now it is time to dust it off and continue on with the original intention of making every cookie recipe in the book.  In March of 2017, almost a year ago now, the group made "Corked" Breton Galettes, found on pages 291-293 of the book, I made them at the time but never got around to posting them, so here they are in all their delicious glory. 
        Ingredient List:  flour, baking powder, butter, sugar, salt, egg yolks, fruit jam, and water.  Such a simple list.
       These were such fun to make...you make the dough, roll it into logs, chill them, cut them into slices, place the slices in muffin tin cups, bake them, and use a wine cork to create an indentation for the jam.  Some people like to make everything beginning to end all at once...I like to make things in stages so these were perfect.  The taste is downright dangerous because it's way too easy to think you might need more than just one. These are definitely on the repeat list.
       The Tuesdays with Dorie group is baking from Dorie Greenspan's book, Dorie's Cookies.  The posts are the first and third Tuesdays of the month and can be linked at the main Tuesdays with Dorie website here.  You can also find the information on joining in and/or see the posts from those in the group baking along at this location.