Tuesdays with Dorie – Dorie’s Cookies – Chocolate Cornflake Haystacks¬†

These cookies are not photogenic, but once you bite into one, you won’t care. Cornflakes, chocolate, coconut, raisins, and pecans are held together (barely) by eggs and agave nectar. No need for an electric mixer; a whisk and a rubber spatula are all you need. 

When plopped onto a baking sheet, these seem like they won’t hold together. But after the heat of the oven works it’s magic, you’ve got raggedy nuggets of deliciousness.


Tuesdays with Dorie – Dorie’s Cookies – Lemon Sugar Cookies

These simple sugar cookies are made lemony by infusing the sugar with lemon peel. Lemon juice adds a bit more lemon flavor. The dough comes together quickly. Using a small cookie scoop keeps the cookies fairly uniform, although I had a couple that did not spread as much as the other cookies.

I chose to bake my cookies for about fourteen minutes which resulted in crispy cookies. They were very gently browned on the bottom.

The cookies have a mild lemon flavor. I prefer them to lemon cookies that call for lemon extract. I ended up with about seventy cookies; I mailed the bulk of them to my son. Share the cookies, share the love!

Tuesdays with Dorie – Dorie’s Cookies – “Corked” Breton Galettes

Delicate, buttery and delicious. These cookies are an elegant take on the classic thumbprint cookie. The dough is rolled into logs, refrigerated, then cut into disks. The disks are baked in muffin tins, which gives them their perfect and uniform roundness. As soon as the cookies are pulled from the oven, a cork  is plunged into the center (hence “corked”) creating an indentation to deposit jam. 

I found that if I pushed too hard on the warm cookie, it could crack around the edges. No matter, they were still delicious.

Another great cookie from Dorie’s Cookies.

Tuesdays with Dorie – Dorie’s Cookies – Salted Chocolate-Caramel Bars

Wow. These crunchy chewy bars are stunners. I served these for dessert at a dinner with my husband’s family and they really delivered. 

The base of the bar is a simple shortbread, but it’s chocolate shortbread, which makes all the difference. The shortbread is pressed into as 8″ x 8″ square pan, baked and cooled. 

The caramel topping is a bit more challenging to prepare. Caramel has always been tricky for me to execute. I paid attention to Dorie’s warning and did not let it get to dark. Here’s the color of the caramel when I called it ready:

After I added the cream, butter, salt and chocolate as called for, it took some effort to get the mixture smooth. When I poured the caramel on top of the shortbread, there were little chunks of hardened caramel in the smoother caramel. I just pulled them out and shared them with my husband. Yum!

I let the pan sit for awhile. Dorie’s instructions are to let the caramel firm up at room temperature, then turn out the cookie, cut into bars and refrigerate. I could see that it was still too gooey, so I popped the pan in the fridge. A couple hours later, I cut the cookie into four pieces, removed them and then cut into smaller bars. 

We all loved them. Rich as they were, we all ate two or three. Divine!

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.