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.

Tuesdays with Dorie DC: Double-Ginger Crumb Cookies

December 18, 2018 at 12:03 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 8 Comments
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double-ginger crumb cookies

It’s certainly the time of year to be baking with warm spices, and these Double-Ginger Crumb Cookies are a perfect candidate for your cute holiday cookie box. Or my very classy black plastic take-out box, as the case may be…whatevs, they’ll be eaten up regardless of container. These use Dorie’s Do-Almost-Anything Vanilla Cookie Dough, which makes a deliciously buttery sugar cookie, as the base. Fresh ginger gets worked into that dough, which is then rolled and cut. At the restaurant where I work, we keep a tub of sweetened ginger purée around that we use in a couple of things. I think it is really intense and delicious, so I took home a little blob of it to use in my dough. The next hit of ginger in these cookies comes from a crumb topping scented with ground ginger. I like these a lot. They’re not fancy looking, but lovely tasting, and perfect with tea.

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: Christmas-Spiced Greek Honey Dainties

December 4, 2018 at 4:23 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 9 Comments
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christmas-spiced greek honey dainties

Greek Honey Dainties are more often known as melomakarona, and I see them all the time in bakeries in NYC. It’s about time I made some of this deliciousness at home. I sadly never seem to get around to making many Christmas cookies, so I took this as an opportunity to get festive and made the Christmas-Spiced Honey Dainties version. The batter is easy to put together and flavored with so many good things, like orange juice and zest and the usual holiday spice suspects. It is a soft dough though, so I chose to refrigerate it for about half an hour before I scooped and shaped the cookies into their traditional ovals.

After baking and cooling, the cookies are drenched a few times over in a honey syrup similar to the one baklava is soaked in and sprinkled with walnuts (which I toasted while the cookies baked). The honey syrup, btw, is amazing! I veered slightly off the recipe, which called for orange peel, cinnamon stick and whole cloves, and used some mulling spice mix that I have in a little tin (it also has allspice berries and star anise pods in it) and finished it off with a splish of Grand Marnier while it cooled. You bet I saved every leftover drop….I think it will be awesome in tea or hot toddys. The cookies, too, are awesome. They must be handled carefully, but they do keep their texture, even with all that syrupy goodness poured over them. So perfect with coffee, and I’ll soon test them with vin santo…if there is probably a Greek sweet wine I should know about pairing with them, please let me know.

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: Sweet Potato Pie Bars

November 20, 2018 at 12:01 am | Posted in cakes & tortes, cookies & bars, DC, groups, pies & tarts, sweet things, tuesdays with dorie | 5 Comments
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sweet potato pie bars

In my family, you cannot get away without having pumpkin pie on the Thanksgiving dinner table. Specifically Grandma W’s pumpkin pie recipe. But it is not yet Thanksgiving (and in reality I’m not going to my parent’s house this year, and therefore I can do whatever I want without my father losing his sh_t), so I’m going to play around a bit. These Sweet Potato Pie Bars are just a little bit of a deviation from my family’s Thanksgiving norm. They are flavored pretty similarly to pumpkin pie, and I added a pinch of cloves to the recipe’s cinnamon and nutmeg, making them even more alike. I used a whole roasted sweet potato and puréed it (like lovielou did) because I think it’s more tasty than the canned stuff, and it made a nice thick filling because it’s also less watery.

The sweet potato filling gets baked over a base of sweet tart dough. You can serve these as is, or add toasty marshmallows on top. Truth be told, I’ve never been crazy about marshmallows, so I made a mascarpone-whipped cream concoction, spiked with rum because I know my father would approve of that, to swirl on top. I liked these cold from the fridge. Although Dorie says they’re best the day they’re made, I thought they held up really well for the three days it took us to eat 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 if you haven’t already. Happy Thanksgiving!

Tuesdays with Dorie DC: Cranberry Five-Spice Cookies

November 6, 2018 at 12:01 am | Posted in cookies & bars, DC, groups, savory things, snacks, sweet things, tuesdays with dorie | 7 Comments
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cranberry five-spice cookies

When these Cranberry Five-Spice Cookies were being floated around in the month’s nominations, I didn’t realize that they are in the “cocktail cookies” section of the book. This is the section where the cookies lean more savory than sweet…nibbles to go with a glass of wine or an aperitif.  These ones have the texture of sugar cookies, but they are only very lightly sweetened, and are flavored with tart fresh cranberries, salty peanuts and Chinese five-spice powder, an exotic mixture of ground cloves, cinnamon, fennel seeds, star anise and Szechuan pepper.

A lot of times, I like to cut roll-out cookies like these into squares rather than rounds so I don’t have any waste. I sprinkled these with a little mix of extra sugar, salt and five-spice before baking. Even though they weren’t quite what I had in mind when I cracked open the book to make them, I did like them. I thought a bit of spreadable goat cheese on top went rather nicely.

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: Spiced Pumpkin Jammers

October 16, 2018 at 12:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 3 Comments
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spiced pumpkin jammers

I’ve made a larger galette version and the classic cookie version of Dorie’s jammers before, and these Spiced Pumpkin Jammers are a take on those. Here, a sweet and sandy spiced sablé base is topped with a pumpkin-cream cheese mix and ringed with sweet pumpkin seed streusel. Don’t expect immediate gratification…this is a recipe for when you have some time to spend and want a project.

These can be formed in either rings or muffin tins to get a crisp, round shape. I went with my muffin pan. Rather than roll, chill and cut the sablé dough to fit the tins, I used a little cookie scoop to portion it out right after I made it, and then just pressed it in. Be sure to grease the cavities of the molds well, as these are delicate. You’ll notice these’s one missing in the picture, and that’s because I destroyed it trying to get it out. I ate it anyway and shared a half dozen of the rest with the trainers at my gym (who all have a secret sweet tooth)…we all gave them glowing reviews! They’re like pumpkin pie bites, and, fyi, a little blob of whipped cream on top certainly doesn’t hurt anything.

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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