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!

Tuesdays with Dorie DC: Honey-Blue Cheese Madeleines

March 5, 2019 at 2:59 pm | Posted in cookies & bars, DC, groups, savory things, snacks, sweet things, tuesdays with dorie | 8 Comments
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honey-blue cheese madeleines

I like the chance to break out my madeleine pan, and here’s an interesting reason– Honey-Blue Cheese Madeleines. A sweet and savory combo, Dorie says she was inspired to create these mads after enjoying blue cheese and honey together on a cheese plate at a wine bar. That in turn inspired me to pair them with some typical cheese plate accompaniments: a few slices of pear (mine were poached) and some dried fruit and nuts. Vin santo, too, although I think they’d go nicely with most wines, or with a dirty martini, if that’s your jam. These are “cocktail cookies,” after all.

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: Smoky Hearts

February 19, 2019 at 5:03 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 3 Comments
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smoky hearts

I’ve been intrigued by the Smoky Heart roll-out cookie recipe since I bought Dorie’s Cookies. With cocoa, smoked almonds (which I always have at home because they are amazing in salads), smoked paprika and only a touch of sugar, these hearts straddle the line between sweet and savory. They are in the “cocktail cookies” section of the book, and Dories says they pair well with bourbon, Armagnac or scotch. If you wanted to bring them more over to the sweet side, I do think they’d be quite good with an extra tablespoon or so of 10x added to the dough. If you want to take them even more savory, use a hot paprika (or combine what you have with a pinch of cayenne) and an extra touch of salt.

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: Date-Nut Pinwheels

February 5, 2019 at 12:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 6 Comments
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date-nut pinwheels

Ok– wow– these Date-Nut Pinwheels are amazing! And aren’t they so cute? If you love dates like I love dates, then these are a must-make. If you don’t love dates (what, who are you?), I do suspect they’d work with jam, too, especially a thicker one, like fig.

To make these old-fashioned slice-and-bake spirals, you need to make a sweet brown sugar cookie dough and a paste from cooked down dates and chopped walnuts. Actually, I did not cook the walnut bits in with the filling…I sprinkled them over the date paste after I’d spread it onto the rolled out dough. I don’t know if I’m right about this, but I just thought it would be easier to distribute everything evenly that way. No one wants to be jipped of walnuts in their cookie! Then you take your date-schmeared dough and roll it into a log, chill it and slice it into chubby pinwheels.

I made a full recipe of these cookies, but only sliced and baked half of them. The other half of my dough log is in the freezer, but it won’t be there for long. I shared these with the trainers at my gym, and they have requested more. Also, I am requesting more. Haha.

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

TWD DC Rewind: Lemon Sugar Cookies

January 29, 2019 at 12:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 8 Comments

lemon sugar cookies

I always look forward to these Rewind weeks to play a bit of catch-up on a TWD recipe that I skipped for one reason or another. As it turns out, I’m not missing much off the list of completed recipes from Dorie’s Cookies, and now that I’ve ticked these Lemon Sugar Cookies off of it, I think I’m just one bake behind (that would be the World Peace Cookies, but I have made them before).

These cookies are classic old-fashioned sugar cookies with a lemon twist. The lemon zest, juice (and also a dot of lemon extract for me) in the dough really do make them bake up with, not only a definite lemon flavor, but also a sunny yellow color. I rolled them in vanilla sugar before baking, hence the speckles. I made just a quarter recipe, and with my cookie scoop, wound up with a baker’s dozen. That extra one was my secret baker’s treat, you can be sure! These were great, and I followed Dorie’s suggested baking time for chewy centers, because that’s how I prefer them.

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

Tuesdays with Dorie DC: Fruit and Four-Grain Biscotti

January 15, 2019 at 12:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 5 Comments
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fruit and four-grain biscotti

We’re on a TWD new year health kick this week with Fruit and Four-Grain Biscotti. The recipe specifies certain fruits and grains. Some of those I had and some I didn’t, but I found suitable subs in my pantry for what was missing. Dorie said she originally made these as “scavenger cookies” to use what she had, so that told me I really couldn’t go wrong here. I had the whole wheat flour and rolled oats, so no problems there. I had ground flax instead of whole seeds, oat bran instead of wheat germ and granulated almonds instead of kasha. I used a combo of dried apricots and calimyrna figs as my fruit. I snipped them into bits with scissors, I task find incredibly satisfying. A task I do not find satisfying is slicing biscotti. Dorie says you kind of have to let it go. It still frustrates me. You can see some of my crumbles in the photo…there were other crumbles you can’t see because I ate them!

I made half a recipe of biscotti, which gave me one log to slice up. I brought a few cookies to the trainers at the gym, who got into them right away. The rest we’ve been enjoying with coffee over the last several days. They aren’t not too sweet, have good texture and great flavor.

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: Coffee-Cardamom Cookies

January 1, 2019 at 11:27 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 3 Comments
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coffee-cardamom cookies

Happy 2019, everybody!! I baked and decorated some Coffee-Cardamom Cookies today, so I’d say the new year is starting off quite nicely. These cookies are just the thing to keep the festive spirit from the last couple of weeks going a little longer. With coffee, cinnamon, cardamom and molasses, they’re another type of spice cookie, really. You don’t have to decorate them with royal icing, but if you do, you then have the glue to hold down sprinkles! So I wouldn’t skip it, naturally. These do go well with coffee, as I’m sure you can imagine, and I’m thinking they wouldn’t be too shabby alongside some chocolate ice cream, either. I’ll test that one out tomorrow. Dorie says that the cookies turn crisper as they keep. Right now they’re fairly soft, so I’m interested to observe the change in texture over the next couple of days.

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.

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