Tuesdays with Dorie DC: White Chocolate and Poppy Seed Cookies

October 15, 2019 at 8:04 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 2 Comments
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white chocolate and poppy seed cookies

White Chocolate and Poppy Seed Cookies are another riff on Dorie’s Do-Almost-Anything Vanilla Cookie Dough. This time the tasty sugar cookie dough contains, you guessed it, chopped white chocolate and poppy seeds. These bake up nice and crisp and the little bits of white chocolate in the dough kind of caramelize with the heat of the baking sheet. Do watch them in the oven at the end though…the edges can go from blonde to brown quite quickly. After the cookies have cooled, you can ice them with a bit more melted white chocolate, or just leave them be if you want something a tad less sweet.

For the recipe, see Dorie’s Cookies by Dorie Greenspan (it’s also here). Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie DC: Parmesan Galettes

October 1, 2019 at 8:27 am | Posted in DC, groups, savory things, snacks, tuesdays with dorie | 2 Comments
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parmesan galettes

Not that there’s anything wrong with Cheez-Its (no, nothing at all, really), but if you’re looking for a cheese cracker that’s a bit more elevated, maybe you should really be looking for a cheese cookie. Parmesan Galettes could be a better answer for your next wine and cheese party.

The dough is just butter, four, salt and parm, and it comes together in a snap in the food processor. Rather than hand-grate the cheese, I broke it down to bits in the Cuisinart before I made the dough–double duty! The dough is slice-and-bake and, although it can be baked freeform, baking it in a muffin tin will make perfect rounds. I sometimes find slice-and-bake cookies to be a bit annoying, tbh. I can almost never slice a cold log of dough nicely…I don’t cut it evenly, it always gets flat on one side and the first and last pieces are always wonky. It was easy enough with this dough to just roll it into a log, cut it while soft and press the pieces into the muffin tin. I flattened the tops down with a little juice glass and put the whole tin into the freezer for an hour before baking. I sprinkled on a bit of extra parmesan when I popped them into the oven.

Without an egg to bind the dough, these are very delicate cookies (although I had no problem getting them out of the tin unbroken). They are salty and cheesy and almost melt away when you bite into them. Delicious with a glass of crisp white wine.

For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie DC: Sweet or Savory Cream Cheese-Honey Nut Wafers

September 3, 2019 at 8:07 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 5 Comments
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sweet or savory cream cheese-honey nut wafers

Sweet or Savory Cream Cheese-Honey Nut Wafers are little rounds of flaky, puffy cream cheese pastry topped with either jam or blue cheese, depending on what you’re after, and a walnut and honey mix to cap it all off. I like a cookie that gives me options, even if I predictably go the sweet route. Hahaha. Here I topped my crust rounds with a spoonful of white fig jam (that I bought in the goofy treats aisle of Marshalls, FYI). I thought that these were like tiny pies in cookie form until I read Diane’s post saying they were open-faced rugelach, and that is 100% spot-on!

I made half a recipe of both the dough and the honey nut topping. I haven’t baked off all of my cookies yet, but I can tell I’m going to have topping left over. I probably could have gotten away with just a third of that for my half batch of dough. It won’t go to waste though– I’ll do a couple of baked peaches or plums and sprinkle it over top for an easy dessert. Dorie says these are best the day the are baked, but NYC saw a couple of nice (not humid) days over LDW, and they seemed just fine to me the following day, too. I do still have half of my dough rounds in the freezer to bake for later, so I may try the savory version or switch up the jam on those.

For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie DC: Vanilla Polka Dots

August 20, 2019 at 12:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 3 Comments
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vanilla polka dots

Aren’t these Vanilla Polka Dots so cute? Can you even tell they are cute on this ugly tray? Actually this is my very favorite sheet tray; I do not mean to talk badly about it and think it is beautiful in its own way.

Back to the cookies…these are made from Dorie’s Do-Almost-Anything Vanilla Cookie Dough. We’ve done a couple of things with it before, but this is the first time we’ve used it for scooped cookies rather than rolled ones. I added a little extra vanilla (in the form of paste) to my dough. The cookie scoops are rolled in a good amount of Swedish pearl sugar before baking. Swedish pearl sugar can be hard to find. I bought a box at IKEA several years ago and thankfully it doesn’t go bad. Hahaha. The sugar polka dots give a sweet crunchy coating to the cookies, but their insides stay soft. I shared these with the dudes at the gym, and we all liked them.

For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie DC: Melody Cookies

August 6, 2019 at 12:01 am | Posted in cookies & bars, DC, groups, tuesdays with dorie | 4 Comments
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melody cookies

Does anyone remember Nabisco Melody Cookies? They’re crispy, thin, sugarcoated cocoa wafer cookies that the company stopped making 40-some years ago. I don’t remember them, but I hear the ’70s are back and I’m down with a bit of retro baking to see what I missed. This is the kind of cookie I like a lot…I made a third of the recipe and I thought about sharing them with my buddies at the gym, but then I decided I didn’t really make that many and wanted to save them for my morning coffees during the week. Next time, I’ll make more and share the melody love. The cookies are made from an easy roll-out dough that seemed to hold shape nicely. I sprinkled them with a hefty amount of turbinado to give them some ’70s glam sparkle.

For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie DC: Fudgy Mocha Bars

July 16, 2019 at 11:51 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 3 Comments
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fudgy mocha bars

Chocolate, coffee and walnuts…these Fudgy Mocha Bars have all three in each bite, so it was pretty much guaranteed I’d like them. They also have the crackly crust and gooey insides that any good brownie should. Perfect with ice cream or an extra shot coffee, these little pick-me-ups were a hit with everyone who tried them.

For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll and please join us anytime!

Tuesdays with Dorie DC: Chocolate-Oatmeal Biscoff Cookies

May 7, 2019 at 12:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 5 Comments
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chocolate-oatmeal biscoff cookies

I have a soft spot for oatmeal cookies of any kind. I don’t know where this fondness comes from in my own life, but if I had children, I’d bake them oatmeal cookies to encourage it in theirs. These Chocolate-Oatmeal Biscoff Cookies would be in my after-school snack rotation for sure. With oatmeal, cocoa, chocolate chips and cookie butter (what?!?) these tick all the boxes for a great treat. You can use nut butter instead of Biscoff if you want, and I’m pretty sure that would be just as awesome.

I recently made my own cookie butter for the Good, Better, Best Cookies, and while Dorie specifically states to use store-bought Biscoff here instead of a homemade version, there was no way I wasn’t going to use it. Yes, I blatantly disregarded her instruction, but I did try to compensate for it. I added in an extra couple tablespoons of flour to my dough because my homemade cookie butter seems softer than the commercial product. I don’t really think that they suffered for it in any way. My cookies baked up soft, chewy and pliable, and really full of chocolate flavor, with a slightly spicy something-something in the background.

For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie DC: Good, Better, Best Cookies

April 16, 2019 at 3:59 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 3 Comments
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good, better, best cookies

These Good, Better, Best Cookies are a straight-line progression of deliciousness. It’s really very logical…a good cookie, crisp with almonds and cinnamon, can be made better if it’s sandwiched with cookie butter, and that sandwich cookie can be the best it can be if it’s dipped in ganache. Of course, I wanted the best version.

I made and rolled the cookie dough a few days before I needed it, so I stashed the dough sheet in the freezer. I was really happy with how perfectly the cut cookies held their round shape and how flat they stayed in the oven. Dorie has a recipe for homemade Spiced Cookie Filling and Spread in the back of the book, and since I had taken home some reject speculoos from work, I made myself a little pot of it for sandwiching my cookies. I admit that I didn’t bother to turn it into a buttercream as per the the “better” instructions. I just used it as-is. I eyeballed my dark chocolate ganache for dipping after reading that the “best” recipe makes a rather thin one, and a lot of it. I think everyone I shared these with appreciated that I took them all the way– they were the best!

For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll and please join us if you haven’t already!

Tuesdays with Dorie DC: Matzo Morsels

April 2, 2019 at 8:19 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 4 Comments
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matzo morsels

If I buy a box of matzo breads, I’m usually putting tuna salad on top of them or turning them into matzo brie. Well, now I can make cookies out of matzo, too! Actually these Matzo Morsels are almost more candy than cookie, with no baking required. Melted butter and chocolate bind together crumbled matzo, plumped dried fruit (I used cherries) and chocolate chips (I used chopped white chocolate) into tasty little globs of crunch and chew. I had some déjà vu while making these and then I realized they are almost identical to the Desert Roses from BCM we did a couple of years ago, but with crushed matzos standing in for the cornflakes. No wonder I reached for the exact same mini muffin cups to put them in! I found they were easier to scoop and kept a better shape when I let the mix sit on the counter for about five minutes before portioning them.

For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie DC: Moroccan Semolina and Almond Cookies

March 19, 2019 at 12:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 7 Comments
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moroccan semolina and almond cookies

I really think these Moroccan Semolina and Almond Cookies might be some of the prettiest I’ve made. I love their crinkles and crackles and irregular edges. And their yellow insides peeking out from their powdered sugar coats. The semolina and almond flours in the dough contribute to a sandy texture, and lemon zest and orange blossom water give the cookies bright flavor. The cookie dough balls are rolled in powdered sugar before being pressed like thumbprints in their centers, which gives them their unique personalities. They’re totally charming and perfect with a cup of herbal tea.

For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

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