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Dorie's Cookies Hardcover – 25 Oct 2016
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A James Beard Award-winner for Best Baking and Dessert Book 2017
A Tasting Table Fall 2016 Pick
An Epicurious Fall 2016 Pick
"Greenspan, the IACP and James Beard award-winning chef and New York Times bestselling cookbook author, admits in the introduction to her latest book that she has wanted to create an all-cookie cookbook since she wrote her first book in 1991. It may have taken Greenspan a while to finally give fans the gift of an all-cookie cookbook, but it was worth the wait, as it encompasses all of her influences over the years: the techniques and flavors learned at Julia Child's side, years working with Parisian patissier Pierre Herme, and recipes from the pop-up shop she and her son ran. Fans of Greenspan's other cookbooks will be pleased by the variety of recipes, including old favorites such as the World Peace Cookie. There are elaborate sandwich cookies, humble drop cookies, and revisions of chocolate chip cookies. A chapter devoted to savory cookies offers, among other unexpected treats, honey-blue cheese madeleines and spicy togarashi meringues. Unexpected and magnificent-sounding creations such as a Thanksgiving bar, made with homemade cranberry jam and fresh raspberries sandwiched between a crust made from cocoa-walnut shortbread remind readers that Greenspan is, let's say it, the cookie savant of our time. Recipes in the book, as always the case with Greenspan's recipes, are thorough enough to allow an unsure baker to find success. Accomplished bakers will be challenged and inspired by the breadth of recipes and the many suggestions Greenspan offers throughout the book to modify recipes. This is a cookbook to read, bake, and eat your way through."
-- Publisher's Weekly
"Dorie has written the perfect book to satisfy the Cookie Monster in all of us. These recipes are both classic and inventive and totally delicious."
-- Ina Garten, Barefoot Contessa cookbooks and television
"Close your eyes and dream up your wildest, most delicious cookie. Now, open 'em up. Abracadabra! There's your cookie, right here in Dorie's stunning new book."
-- Nancy Silverton, James Beard Outstanding Chef
"As comprehensively crumbly as you'd expect from Dorie. Her enthusiasm and knowledge are so complete that you just want to put down whatever you are doing and bake a batch of perfect cookies."
-- Yotam Ottolenghi, author, Jerusalem
"I came to know Dorie through her insanely delicious cookies before I fell for her as a hip-as-heck (baking) goddess. Her exacting technique and clever palate make any recipe that comes out of her oven or yours true perfection."
-- Christina Tosi, Chef/Founder/Owner Milk Bar
"There's no one we'd rather have at our side as we work our way through this formidable roster of cookies and their various kin than the indefatigable Dorie Greenspan. She's there with us on every page, nudging us forth with a wink and a grin -- and in signature Dorie style, with a parade of indispensable tips to ensure we reach dessert nirvana."
-- Merrill Stubbs and Amanda Hesser, Food 52
"This may be my favorite collection of cookies ever!"
-- David Lebovitz, author, My Paris Kitchen
"That sound you hear is holiday bakers clapping"
-- Los Angeles Times
Dorie Greenspan's latest, "Dorie's Cookies" combines the best of all baking-book worlds: cutting-edge photography, thrilling recipes and a reassuring and authoritative writing style. This is a lot to expect in any cookbook, but particularly in one centered around cookies. How cutting-edge and thrilling can a cookie be? In Ms. Greenspan's hands, extremely.
-- The New York Times
"How cutting-edge and thrilling can a cookie be? In Ms. Greenspan's hands, extremely. First, there is the playfully unconventional photography by Davide Luciano... the camera gets up close and personal with the cookies, showing off all their intimate, alluring details... The recipes themselves split the difference between avant-garde and heirloom... With her exacting, thoughtful instructions, Ms. Greenspan anticipates pitfalls and leads you deftly around them."
-The New York Times
A "must-have compendium of cookies... It was worth the wait. The author always keeps her audience in mind, with clear directions and ideas for substitutions."
"A must for the person in your life who goes cookie crazy every holiday season. (You'll be happy, too, as the quality of those cookies goes suddenly way up.)"
About the Author
Inducted into the James Beard Foundation's Who's Who of Food and Beverage in America, DORIE GREENSPAN is the author of Around My French Table, a New York Times bestseller that was named Cookbook of the Year by IACP; Baking Chez Moi; and Baking: From My Home to Yours, a James Beard Award-winner. She lives in Westbrook, Connecticut, New York, and Paris.
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I then made the Puffed Grain and Miso Cookies. These didn't work out at all and we ended up throwing these out without bringing them to the party. I bought a ton of new ingredients that I had to search out from 3 different locations for these cookies- puffed rice, goji berries, puffed barley, and brown rice syrup. Perhaps it was the brand of miso or rice syrup that I used but the flavor of these was just too strong. My kids immediately hated them, my husband, who was drinking a beer at the time, started out liking them with his beer but after a few also found the flavor just too much.
Then, because I needed to have some chocolate represented, I made the famous World Peace Cookie. In the intro to this recipe Dorie tells you the dough is kind of fussy, and she was right. Yes, the flavor was wonderful- super deep and lingering chocolate, but cutting the cookies from the logs was a challenge and next time I just might make this dough into a simple drop cookie and see what happens.
A few days later, I made the Snow Topped Brownie Drops which was fairly easy and super delicious. However, the picture shows gorgeous bright white cookies and as thickly as we rolled our cookies in confectioner's sugar, our cookies did not look like that. Our sugar had melted into a pretty ghostly, thin covering. Still worth eating and making again.
Finally, I am seeing a lot of people critiquing the book's layout and I find it doesn't bother me at all. I love seeing a full page picture of the cookie I am making. To me, it's part of the pleasure of browsing through this beautiful book. I don't find it such an inconvenience to have to turn the page while making the cookie- it's not the hardest thing to do.
Dorie gives lots of instruction about technique, tools and ingredients. I really appreciate this. I don't think I've come across this except in a Cook Illustrated cookbook before. Here's what I've notice in the three recipes I made and it made all the difference in the world on how the cookies came out. First butter and eggs must be a room temperature. This was new for me. I don't believe I've been taught this when making cookies in the past. Secondly, salt is add NOT with the dry ingredients but with the wet. Third, all dry ingredients are added at once and NOT over mixed.... but just until no more flour is visible. Brilliant! Everything was baked at 350.
First up was the Peanut Butter Change-ups: Love this twist on the classic peanut butter cookie. It truly is a cross between a shortbread and peanut butter classic cookie. No hatch marks with the fork required. The surprise ingredient was the addition of nutmeg. Subtle but adds a really nice pop of this spice. My husband is going to go crazy for this cookie:)
Secondly was Crash-O-Cookie: This was a basic raisin, oatmeal, chocolate cookie however, it uses MILK chocolate which makes it tastes amazing. very easy to mix together and bake. Even though raisin were moist, Dorie instructs to soak in hot water while to whip up the batter. I'll be making these again!
Lastly, Chocolate-Oatmeal Biscoff Cookies: I hadn't a clue as to what Biscoff was before this recipe. I had to google it to at least see a picture of the jar. It's a spread made of coco, cookies and probably sugar. Dorie insisted that you use that brand - Biscoff because of it's unique taste. These cookies come together quickly but you have to refrigerate the dough for 2hours. Also, there's not a lot of flour in these. So I roll them out into about 1" ball and press with the bottom of a 1c measuring cup. I didn't except them to spread but they did. I essentially got 25 cookies when I should have gotten 50. Okay so my first effort was not uniform. The cookies are delicious and I've made a note for the next time I make them.
I was impressed with these recipes and there are SOOOO MANY more to try. I haven't even mentioned the savory cookie recipes she has in there too. I've heard those are not to be missed. Highly recommend for those that bake all the time or that don't even own one cookie cookbook. A classic that will long out live all my future baking days I'm sure.