Have you been following this year’s Piglet Tournament of Cookbooks, over at Food52? It’s one of my favourite events of the year and it’s unfailingly entertaining.

Today, Dorie’s Cookies made it into the semi-final round, courtesy of a beautifully written, well-considered judgement by New York Times literary critic, Dwight Garner. I allow myself to get quite worked up about the reviews in the competition, all in good fun. My favourite ones don’t necessarily jibe with my choices for the winners of each round. For me, it’s the quality of the writer’s voice, the wholeheartedness of their explorations of each book, and the clarity of their reasoning that win me over. In this case, the winner was exactly the one I would have chosen myself.

I especially like Garner’s description of his wife and daughter’s devotion to Dorie. They sound like wise and discerning women. I read the review early this morning and thought about it again while I was making the dough for these galettes. Dorie’s books are all full of careful guidance and clever techniques. This dough comes together exactly as she describes, needs to be frozen only for an hour, and shapes itself perfectly using Dorie’s muffin tin trick.

I baked one log’s worth of cookies, leaving the other in the freezer for future cookie emergencies. I used jam that my mother’s friend Marianna made and I’m going to deliver some of the cookies to her mother, returning the kindness. Some will most certainly be eaten as I read through the rest of this week’s Piglet judgements, which inevitably make me hungry.

Who do you think will take this year’s Piglet trophy? I’m rooting for Dorie, but this competition is notoriously difficult to predict.

The first round of Dorie’s Cookies goodness for this month can be found here, at Tuesdays with Dorie.