Tuesdays with Dorie DC: Fortune Cookies

August 1, 2022 at 11:11 pm | Posted in cookies & bars, DC, sweet things, tuesdays with dorie | 4 Comments
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fortune cookies

We (TWD) started baking through Dorie’s Cookies back in 2016 with Peanut Butter Change-Ups, and now, almost six years later, here we are finishing off the book off with these Fortune Cookies! It feels weird to put a book that’s lived on my kitchen table for so long up on the shelf, but I’m excited for my baking schedule free up a bit for other stuff I haven’t had the chance to make. While it’s a bit bittersweet to finish cooking though this book, I’ll bake on with my group of friends from Baking with Dorie, so I’m very happy for that!

Back to the fortune cookies…they’re made from a standard tuile batter, flavored with vanilla and almond extracts. The trick to shaping these cookies is to work quickly, and while they are hot from the oven and pliable. Dorie recommends baking just a few cookie circles at a time, so you can fill and fold them without cracking. I have asbestos fingers and kept the cookies on the hot sheet tray to do the first fold over the fortune (rather than transferring them to the countertop, where I think they basically cool immediately, and then it becomes difficult to do the next bend). I managed to bake five at a time that way, and since I just made a half recipe, it only took me two rounds in the oven. These are thin and crisp and tasty, and reveal your fortune with just a delicate snap.

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

Tuesdays with Dorie DC: Gozinaki

July 19, 2022 at 7:22 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 4 Comments
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gozinaki

I have sort of a Christmas in July thing going on here with these Gozinaki. Made simply of chopped, toasted walnuts bound together in a honey syrup, these are traditional holiday cookies from the country of Georgia. I didn’t have enough walnuts on hand for the recipe, so I added what pecans I had in the fridge, but I didn’t have enough pecans either, so I added flax and sunflower seeds, too. I guess I made a mash-up of both the mixed-nut and multi-seed Playing Around variations. Since I was playing around already, I added a pinch each of fine sea salt and cinnamon. The sticky nut mix is rolled out and typically cut into diamond shapes, but I just did squares for summertime ease (I guess you can rotate them a turn and they are diamond-ish??). I liked these a lot. Even though these cookies were sticky to the touch (as in, I had to pick bits of stuck-on parchment off their backsides), my birdseed blend stayed really crunchy for several days.

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: Chocolate-Pecan Cookies

July 5, 2022 at 2:45 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 4 Comments
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chocolate-pecan cookies

We’ve made Dorie’s “Do-Almost-Anything” Chocolate Dough a few times now, and here it is again, making its final (!!) TWD appearance in these Chocolate-Pecan Cookies. This time we’re working chopped toasted pecans into the dough, and then before baking, we’re topping our cookies with a little mound of chopped nuts tossed in a sugar-egg white coating. Not only does this act like a glue, but it candies the top pecans nicely, too. These are good, simple cookies, and they’ve stayed crisp in the tin for a few days now, despite my sauna-like summer kitchen. I cut my dough into squares as to avoid fiddling with re-roll, and got 12 of them out of a 1/4 batch.

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: Zan’s Birthday Cookies

June 21, 2022 at 10:29 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 6 Comments
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Zan's birthday cookies

Some baking book authors are into streamlined desserts…one bowl, one whisk and into the oven it goes. Others make you use every bowl you have, a stand mixer, two sets of measuring spoons, two sieves, multiple cookie scoops, who even knows how many whisks and spatulas, and want you to fire up the oven two separate times. Dorie often falls into the second camp, but at least you can trust you’ll get something delicious in exchange for dish duty. Zan’s Birthday Cookies involve making and chilling three different components: a chewy brownie cookie base, a coconut pastry cream and a cocoa streusel topping. Dorie says these layered treats have German chocolate cake vibes (my favorite!) and, minus the pecans, I happily agree.

Making these three components is actually not difficult. You can make them a day (or more) in advance, but I did them all this morning…I like a challenge, plus I had the extra daylight of summer solstice on my side for late afternoon photos. I made a quarter of the recipe and had enough base and crust for nine cookies. I only had enough coconut pastry cream for eight, though, so I gave the ninth one Black Forest vibes instead with a spoonful of cherry jam. Dorie says in the recipe headnote that you’ll wind up with extra streusel to use for something else, but I didn’t want to deal with that kicking around in my freezer so I just loaded up my cookies. More is more. And and extra is extra, so I also added sprinkles (which I saw Mardi do and then I couldn’t not).

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 BWD: One Big Break-Apart Chipper

June 14, 2022 at 12:04 am | Posted in BWD, cookies & bars, groups, sweet things, tuesdays with dorie | 5 Comments
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one big break-apart chipper

Sometimes (most times) one little cookie isn’t enough, and for those times, there’s One Big Break-Apart Chipper. Rolled out into a thin sheet, this chocolate chip cookie slab is ideal for those who like a crispy CCC. (I feel like this style of cookie is also known as “cookie brittle” but I’m not 100% on that). Dorie includes ground cinnamon and cardamon in her recipe. I left out the cardamon because I only have whole pods and didn’t feel like getting out the spice grinder. You can add nuts if you want…I’ve been in a salty peanut mood. I made one-third of the recipe and it fit into a quarter sheet tray. This is a tasty treat, and you can break off big pieces or little pieces, depending on the cookie monsters you are baking for. It makes a good bit of crunch for an ice cream sundae or a good dipper for a cup of coffee.

If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan yet, get it and join us as we bake through it every second and fourth Tuesdays! Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!

Tuesdays with Dorie DC: French Vanilla Sablés

June 7, 2022 at 3:07 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 1 Comment
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French vanilla sablés

Never met a Dorie sablé I didn’t like (and by now, I’ve met a lot of them). Actually, I’m particularly well-acquainted with these French Vanilla Sablés, as they form the base for many of Dorie’s jammer variations, but here they get to shine all on their own. They are buttery and sandy and lovely, with slightly caramelized edges from baking them in a muffin tin. Since I scaled back the recipe to just a quarter, I skipped the step of rolling out the dough and instead portioned and pressed it directly into the tin. I don’t have any sanding sugar that isn’t bright red or hot pink, so I just sprinkled these with some regular sugar for a crispy-sweet topping.

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: Macarons

May 31, 2022 at 11:46 am | Posted in cookies & bars, DC, groups, savory things, snacks, tuesdays with dorie | 4 Comments
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macarons with choco-pb ganache

I did make Dorie’s Parisian-style Macarons a couple of years ago when we went through Baking Chez Moi, and here they are again…the same, but different. The recipe in both books is the same, but there was something I wanted to tweak after making them that other time. I rarely bake macarons anymore, but after piping out tray after tray in restaurants for many years, I was annoyed that my last batch didn’t have nicer feet. Mardi, who has also made macs by the zillions, and I noticed the baking temperature of 350F is hotter than we are used to. This time I used about 300F, and while they took an extra couple of minutes, they came out pretty spot-on. They baked up in nice, even rounds, and I think I may have a foot fetish because I can’t stop admiring them. I filled these babys with a chocolate-peanut butter ganache that I already had in the fridge (I actually made it to use as ice cream sauce).

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: Chocolate-Olive Cookies

May 3, 2022 at 12:01 am | Posted in cookies & bars, DC, groups, savory things, snacks, tuesdays with dorie | 4 Comments
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chocolate-olive cookies
Chocolate-Olive Cookies…I know what you’re thinking. Sounds strange, right? I think so, too, and having made them, I can confirm that is indeed the case. A barely sweet cocoa shortbread-style cookie with chopped cured black olive bits mixed through, this is the last “cocktail cookie” recipe we had left to tick off the list. You get the bitterness from the cocoa and a salty funkiness from the olives, and while they weren’t bad alongside the red wine Dorie recommends to go with, I don’t think I’ll make them again.

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: Almond Crackle Cookies

April 19, 2022 at 3:01 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 2 Comments
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almond crackle cookies

Since nobody seems to mind the cookie tin, here it is again, this time filled (partially) with Almond Crackle Cookies. This recipe is an easy little three-ingredient number to stir together– just sliced almonds, sugar and some egg. Make it five ingredients and add a pinch of salt and a dash of vanilla if you want to.

I used Dorie’s muffin tin baking method for these, because those who made them free-form last time reported much spreading. Baked in the tin, they kept a nice hockey puck shape. Most of them did anyway. I lost three that fused to the tin and then shot around the kitchen in an exploded mess while trying to pry them out with a baby offset. Lesson learned to grease the tins well. Slightly caramelized around the outside, these are crispy-crunchy and good! I tried sprinkles on a couple of them, but they didn’t look as cute as I thought they would.

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: Espresso Chocolate Sablés

April 5, 2022 at 4:05 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 6 Comments
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espresso chocolate sablés

I feel like I may be over-using this metal cookie tin is as a prop, but it’s a real-like look into what I’m keeping around for sweet snacks…lift off the lid right now, and you’ll see Espresso Chocolate Sablés. Dorie’s sablés are always winners, and when they’re flavored with my two favorite things (espresso and chopped chocolate), I wonder why we’ve waited so long to make them! Well, they are pretty similar to the Espresso-Chocolate Shortbread Cookies from BFMHTY, but heck, that post was in 2010.

These make me think of the McDonald’s chocolaty chip cookies that came in a little box and were such a treat when I was a kid. Today, those probably wouldn’t actually taste anything like they do in my memory, but I can’t check that because it seems they don’t even sell them anymore. I am totally dating myself with rosy memories of fast food cookies from the ’80s, but the point is that I really liked these sablés, and they should pop up in the tin on the regular.

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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