Dorie's Cookies by Dorie Greenspan

[FrogPrincesse]

World Peace cookies. Very easy to make. It's the texture of a shortbread, crumbly and light, with an amazing chocolate intensity and little specks of fleur de sel. I made them a little too big, so my yield was only 24 cookies instead of 36.

Pro-tip - do not freeze the log and then attempt to slice it still frozen. I am lucky to have all my fingers this morning! Plus the slices chattered into a million pieces. I still managed to bake two cookies that way because I HAD to try them last night.

 

 

 

Edited November 27, 2016 by FrogPrincesse
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[ChrisTaylor]

My stepdaughter went crazy for the World Peace Cookies.

[FrogPrincesse]

1 hour ago, ChrisTaylor said:

My stepdaughter went crazy for the World Peace Cookies.

 

I liked them, but my husband and daughter both preferred them warm, and weren't crazy about the crumbly/shortbread-type texture. Their loss...

So far my favorites in the book were the brownie drops. These were perfect in every way.

[snowangel]

Thanks everyone, for the notes.  I've just reserved this book at my library and will also look for it at Costco.

 

I'm curious if I'll enjoy it as much as I've loved my Maida Heatter cookie books.  I've loved everything that's come out of her books, and she is a recipe writer extraordinaire.

[FrogPrincesse]

The Classic Madeleines with Plantation 5 years rum (and no lemon zest). Very delicious!

 

 

 

[Darcie B]

I made the "Corked" Breton Galettes. They are salty/sweet, chewy with a bit of crunch, and their flavor was impressive for such a simple recipe. I couldn't stop at just one. I'm making desserts for a fall wedding and these will definitely make the cut. 

[FrogPrincesse]

1 hour ago, Darcie B said:

I made the "Corked" Breton Galettes. They are salty/sweet, chewy with a bit of crunch, and their flavor was impressive for such a simple recipe. I couldn't stop at just one. I'm making desserts for a fall wedding and these will definitely make the cut. 

They look great. What's in the middle?

[Darcie B]

Raspberry preserves. I used a strawberry corer to get round dollops. 

[FrogPrincesse]

@Darcie B Very nice. Thanks! I make a lot of different preserves at home so I am definitely going to make this cookie!

Edited June 21, 2017 by FrogPrincesse
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[Lindacakes]

On 11/21/2016 at 7:01 PM, Beebs said:

I caved.  Bought it this weekend from Costco.  It's my reward for fixing our collapsing cookbook shelf & thinning out my collection. 

 

I'm especially excited about the savoury cookie recipes.  Has anyone tried them yet?

 

 

 

 

Well, that explains it.  The reward for thinning the herd is another cow.  I'm the same.  

[MollyB]

Has anyone tried the Maple-Star Anise sandwich cookies? I'm thinking about making them as an non-pie option at Thanksgiving, and am wondering if they are worth the effort.

 

The alternate choice would be the World Peace Cookies; they're great (I've made them several times) and they would be a lot easier. Any opinions or other suggestions? 

[FrogPrincesse]

Vanilla & brown butter madeleines. At least as wonderful as the classic madeleines. I used bourbon (Buffalo Trace) as the booze component (rum and scotch are also suggested), and kept the batter in the fridge for about 2 hours before baking.

 

 

 

 

[mmlstarr]

Chunkers.

 

Hmmm. Anyone have any difficulty with these "firming up to perfection on the rack"?

I'm pretty sure I did everything as directed - and Dorie's implores the reader to "not second guess yourself" even though the cookies will look "seriously underdone."

I cooked them 11 minutes (as directed) but 2 hours later they're still VERY bendy. 

Should I put them back in the oven for a few minutes?

 

Does anyone know what the final texture should be? 

 

Edited June 23 by mmlstarr
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[FrogPrincesse]

I responded earlier on the other thread.

 

24 minutes ago, FrogPrincesse said:

@mmlstarr From her website: "If, when the cookies are cooled, the chocolate is still gooey and you’d like it to be a bit firmer, just pop the cookies into the fridge for about 10 minutes".

 

Worst case, you can always bake them a minute longer in the oven.

[PetarG]

I just want to comment here that it's wild to me (as someone who frequents other forums as well) that here forum posts go on literal decades and with posts a year or more apart.

[mmlstarr]

Has anyone made Coffee Malteds? I tried today and the dough was very wet. Dorie says the dough will be "quite crumbly" and that you should knead it in the bowl for a moment and then scoop and roll into balls. I had to add about 6T of flour to get the dough to be workable in this way.

 

Anyone else have this experience?

[FrogPrincesse]

@mmlstarr I have not but some people have left their impressions and notes on EatYourBooks (link).

 

[mmlstarr]

30 minutes ago, FrogPrincesse said:

@mmlstarr I have not but some people have left their impressions and notes on EatYourBooks (link).

 

great resource - thank you!