Tuesdays with Dorie – Dorie’s Cookies – Rose Hibiscus Shortbread Fans

A simple shortbread made special by flowers and flour. This recipe took me to the store to find hibiscus tea, rose extract and white rice flour. White rice flour was easy to find. I purchased rose water because I could not find extract. I found hibiscus tea but could not find my reading glasses. When I got home I saw the tea has stevia in it. No good! 

But I remembered the floral tea I purchased at the Spice Market in Istanbul. It has many types of flowers and makes delicious tea, surely it will make delicious cookies? 

Because I intend this recipe for friends who are coming to my house for tea and cookies this week, I doubled the recipe to make sure my tea substitute would work. My husband and I tasted the result. A delicate and delicious floral scent and taste, reminiscent of the lavender shortbread I have made. I chose not to ice them because we agreed they are sweet enough.

These cookies are special and would make a nice gift. Another wonderful recipe from Dorie’s Cookies.


Tuesdays with Dorie – Dorie’s Cookies – Valentine’s Day Share-a-Heart

What a fun recipe! The dough comes together quickly in a food processor and rolls very easily between two pieces of parchment paper. This recipe makes two nine inch hearts. You get a few smaller hearts as a bonus from the dough scraps.

I wanted to mail Valentines to my nieces, but was afraid the large hearts might break, even in a cushioned envelope. I decided to cut the prettiest heart in two pieces like a two piece heart charm. I used a very sharp paring knife.

So this

becomes this.

For the smaller hearts, I frosted them with some leftover genache. I frosted the still-warm cookies which meant I didn’t need to heat the genache to make it spreadable. Yum!

Tuesdays with Dorie – Dorie’s Cookies – Rewind – Peanut Butter Change-Ups

Today I go back to a recipe that the group baked in November before I purchased Dorie’s Cookies. Peanut Butter Change-Ups are delicious cookies. Classic peanut butter cookies with a cup of finely chopped peanuts added.  

When baking drop cookies, Dorie recommends using a cookie scoop to dole out uniform cookies. I have never used a cookie scoop before and purchased one for this recipe and for future drop cookie recipes. I am glad I did. This dough is very sticky and loose; using a tablespoon would have resulted in cookies of all sizes and shapes. While I’m sure they would have been delicious, the scooped cookies were perfectly round and browned uniformly. The scoop made getting the cookies on the sheets a snap. It’s my new favorite kitchen tool.

If you would like to bake these beauties, here is a link with the recipe. Or better yet, buy Dorie’s Cookies today. https://www.washingtonpost.com/recipes/dorie-greenspans-peanut-butter-change-ups/15584/?tid=a_inl&utm_term=.78b80bdc9c58

Tuesdays with Dorie – Dorie’s Cookies – Breakfast Biscotti 

Breakfast Biscotti are the second cookies for the month of January for those of us baking our way through Dorie’s Cookies. These cookies are very tasty. They are crunchy, but there’s no need to dunk them to soften them up. I added the optional cinnamon and I substituted raisins and walnuts for the dried cranberries and almonds called for in the recipe.

The dough is a simple one to make and it was easy to form it into two logs for the first round of baking. After baking, the logs rest before being sliced into individual cookies. The cookies go into the oven for a second round of baking to crisp them up. The logs crumbled a little during slicing, but most of the cookies stayed together just fine. They are great with my morning latte or with a glass of milk.

Tuesdays with Dorie – Dorie’s Cookies – World Peace Cookies

I made these wonderful cookies as Christmas gifts and considered photographing them for when the baking group  for Dorie’s Cookies put these on the schedule, but decided not to. Of course they were selected as the first recipe for January. So here I go again!

I’m happy I had the excuse to make them again. They turned out better this time around. These cookies are slice and bake and as Dorie points out in the recipe, the logs of dough don’t always hold together when you are forming them and they can break apart easily when sliced. I had a lot of trouble the first time I made these; the dough crumbled when making the logs and when sliced. This time the logs held together and sliced beautifully. I measured the width of the logs and the slices this time around. Turns out the cookies I made a Christmas were too small and too thin. They were still good, but this second batch was perfect.

It works really well to make the dough and roll the logs on one day and set aside in the fridge to slice and bake up to three days later. I made the logs this weekend and baked the cookies today for a potluck I’m attending tomorrow. They are sure to be a hit. If you like chocolate, you will love these cookies.

Tuesdays with Dorie – Dorie’s Cookies – Christmas Spice Cookies

Here is the second cookie recipe I baked for December out of Dorie’s Cookies for Tuesdays with Dorie. This recipe uses Dorie’s Good For Almost Anything Vanilla Cookie dough as a base, adding spices to the dough at the end. Although the Spice Cookie recipe calls for one quarter of the base dough, I used all the dough so I would have enough cookies to give as gifts. Because of this, I quadrupled the spices and mixed them with the last addition of flour. (The recipe adds the spices to the completed dough to allow you to use the leftover dough for other types of cookies.)

The dough comes together easily, and rolls out nicely using Dorie’s technique of rolling the dough between two sheets of parchment before chilling. Chilling the dough before you cut out the cookies helps the cookies keep their shape when you push them out of the cutter onto the cookie sheet. (I didn’t chill on the final rollout; they turned out fine but were more difficult to get out of the cutter.)

I could not find sanding sugar so I used sugar sprinkles. The sprinkles are larger than sanding sugar, but they worked nicely with this cookie.

I have double ovens and the upper oven gets hotter when both ovens are on. I forgot this on my baking day. Consequently the first batch out of that oven was overly brown. We gobbled up the cookies anyway. I adjusted the temperature of the oven for later batches and they came out fine.

After the cookies cooled, I bagged them in cellophane to give to family members as an extra gift.

The recipe for Christmas Spice Cookies is in Dorie’s Cookies by Dorie Greenspan. Here is Dorie with me at her book signing at Coyle’s Bakeshop in Seattle. If you love baking, you need this book.

Tuesdays with Dorie – Dorie’s Cookies – Pfefferneusse 

I’m back at baking again with Dorie’s new cookbook Dorie’s Cookies. Pfefferneusse is one of the recipes chosen for December. It’s a straightforward recipe which is a good thing. You could say it’s so easy I could do it with one hand tied behind my back. Or as in my case with one arm in a sling. I broke my elbow and had surgery last week so I have limited use of my right hand.

I used a cookie scoop for uniformity but the scoop I used was smaller than the one called for in the recipe. Consequently the cookies were much smaller and the recipe produced about 80 instead 40 cookies. I reduced the baking time to fifteen minutes. They came out as crunchy little one bite cookies. They are perfect with an afternoon cup of Turkish tea which is how my husband and I enjoyed them.

Tuesdays with Dorie – Baking Chez Moi – Vanilla Mango Panna Cotta

  A light, not-too-sweet dessert that is a perfect ending to a summer meal. This recipe is a breeze to make and it doesn’t heat up your kitchen.

Start by making a quick purée of mango and a tad of lime juice. Honey is an optional addition and I found it wasn’t needed. A mini food processor works perfectly:

Scoop the purée into serving bowls and put them in the freezer for at least thirty minutes.  

Make the panna cotta: Heat milk and heavy cream in a saucepan with sugar and the scrapings and pod of a vanilla bean. Bring to a boil then steep covered, off heat for twenty minutes.  

Soften gelatin in water, reheat the milk and cream mixture. Pour the hot cream mixture over the gelatin, removing the vanilla pod first. Chill for at least two hours and enjoy.

I will make this treat again. I’d like to try some other purées as a base as well. 

Tuesdays with Dorie – Baking Chez Moi – Apricot-Raspberry Tart

Thankfully our unusually warm Seattle weather abated a bit today so that I could comfortably bake this stunning tart. I started off the morning by making the tart dough. I love this dough recipe; it rolls out so easily. No need to patch it together, it comes together in a perfect circle:  

It needs some chill time, then the into the tart pan for another chill.  
The crust is partially baked before filling it with a choice of crumbs; I chose brioche crumbs. 

The crumbs provide a bed to catch the apricot juice, keeping the crust from getting soggy. The local apricots have just come in, so the timing for this tart was perfect.  

I sprinkled on some sugar and popped the tart in the oven for half an hour. Then more sugar and a few raspberries. I opted to skip the optional pistachios, and put the tart in for the final half hour of baking. What a lovely dessert:  

This tart is not overly sweet. My family likes our desserts to be on the tart side. It cuts very cleanly and makes a beautiful presentation. Another gem from Dorie!