Dorie’s Cookies – Valentine’s Day Share-a-Heart & Rose-Hibiscus Shortbread Fans

Rose-Hibiscus Shortbread Fans

In troubled times, nothing seems as healing as sharing food and company. I need to keep that in mind, the next time busy-ness and bitterness keep me away from my keyboard. Besides, in a city where the average rents are skyrocketing, we’re going to have to learn to rely on one another for sustenance and support. So, connecting through writing and food may become tools for survival as much as pleasurable pastimes.

That’s why Dorie Greenspan’s #cookiesandkindness initiative is such a timely project. Homemade cookies bring cheer while nourishing us in a deeply satisfying way – they may not be dinner, but psychologically and primally speaking, they will help assuage what ails you.

Valentine’s Day Share-a-Heart Cookies

Valentine's Day Share-a-Heart Cookies

Cookies certainly helped soothe my fellow committee members when we met on the evening of Valentine’s Day. I didn’t make one of the giant break-apart hearts that the recipe calls for, since it wouldn’t have fit on the table (or on the agenda, for that matter). Instead, passing these chocolate wafers around the table brought a necessary bit of cheer to the evening.

They remind me of Dorie’s Hot Chocolate Panna Cotta from Baking Chez Moi, with the same cocoa-forward flavour. The salt I used was a bit assertive, so I’ll probably reduce the quantity by 1/4 teaspoon next time I make these, but they were otherwise perfect. One of the delights of this book has been discovering how many delicious variations there can be for what seems like one of the most straightforward of cookies.

Rose-Hibiscus Shortbread Fans

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Shortbread is another cookie with simple roots and infinite variations. This version is made for showing off and sharing. Subtle notes of rose complement the brightness of hibiscus. My tea also included lemongrass, which added another layer of flavour. Rice flour increases the sandy texture of the cookies, which is welcome in shortbread. It’s perfect for an afternoon tea of dreaming and planning for a better future.

I want to believe we can beat the historical odds against curbing inequality. I hope that affordable housing solutions like housing co-operatives can once again build diverse communities in our cities. I’d like to see intersectionality become the guiding principle in movements and in everyday life.

Along the way, I’ll be baking and cooking to soothe myself and to nourish those around me. It’s a small thing, but it’s a necessary one.

February’s Dorie’s Cookies goodness can be found here and here at Tuesdays with Dorie.

Dorie’s Cookies – World Peace Cookies

World Peace Cookies

The story of Dorie Greenspan’s World Peace Cookies is quite famous in home-baking circles. It may be hard to believe that a little cookie could bring the world together, but eating one makes anything seem plausible. Come to think of it, whenever I’ve brought World Peace Cookies to a meeting, decision-making has been relatively peaceful, too. There may be something to this theory.

Roll and bake sablé cookies create a lot of peace in the kitchen, too. I try and keep a few logs of various kinds in the freezer, so that I can bake on a moment’s notice. To keep your own peace of mind, make sure you treat this dough with patience, leaving it in the mixer until it really comes together, then working it into logs that hold together and are solid throughout. Your efforts will be well-rewarded.

Bonus Bake: Christmas Spice Cookies

Christmas Spice Cookies

These Christmas Spice Cookies were scheduled for December, and I made them in time for Christmas, but I didn’t have much time for posting to the blog last month. So, I’m presenting them now.

They’re one of four variations Dorie provides for her Do-Almost-Anything Vanilla Cookie Dough and they live up to their holiday-inspired name. These cookies are delicately spiced, allowing the vanilla dough to shine, and they’re the perfect foil for the deeper flavours of gingerbread and chocolate on the cookie tray. They’re also a great alternative to sugar cookies, with a more complex flavour than the usual cut-out Christmas favourites.

I’m a big fan of both of Dorie’s Do-Almost-Anything Doughs. They’re easy to work with, full of flavour, and batched big enough to make several variations or an office party’s worth of one kind of cookie.

This week’s Dorie’s Cookies goodness can be found here, along with posts about the other Tuesdays with Dorie selected recipe for December, Breakfast Biscotti.

Dorie’s Cookies – Pfefferneusse

I can’t seem to stop baking lately, with cookbook reviews, craft fairs, cookie swaps, and family get-togethers whisking me through November at a faster pace than I care for. The compensation is that the holidays are just around the corner and all that baking will go to good use. 

Well, except that some of it was donated and almost all the rest was shared and shared again, until I realized that I’d only managed to stash away some biscotti in the freezer. Everything else was gone.

Which sounds like a sad story, but honestly, I’m happy to have a reason to bake more. It’s my favourite way to gear up for the holidays.

These Pfefferneusse (or pepper nuts) were a great way to start. They’re full of spices and pecans, Christmas staples, and they can be dipped in chocoate or dusted with icing sugar, making them pretty and even tastier.

I’ll be sharing these Christmas week, so I left all but a few plain and popped them into the freezer.

However, I’m considering making another batch, so I can share them a little sooner. They’re this month’s Cookies and Kindness selection. Dorie has shared the recipe and you can make some to make someone’s day.

This week’s Dorie’s Cookies goodness can be found here, along with posts about the other Tuesdays with Dorie selected recipe for December, Christmas Spice Cookies.

Dorie’s Cookies – Chocolate Crème Sandwiches

Chocolate Crème Sandwiches

It feels right that new Dorie Greenspan cook-alongs start in the fall. Obviously, it’s tied to the fall book release season, but it also coincides with the waning of summer and the year’s retreat. What better way to combat the cold and darkness than to dig into a cookbook full of rich, comforting food with a steady and nurturing guide?

Even better, these cook-along provide a host of virtual companions to combat the nesting urge that settles on so many of us in the winter months. And since the subject of Dorie’s latest book is cookies, the quintessential sharing food, your in person social life won’t wane, either.

For my first foray into this new book, I made Chocolate Crème Sandwiches, one of the two November picks from this cookbook for Tuesdays with Dorie. They’re a homemade version of Oreos, but I like them a whole lot more. Especially since I made a grown up version – instead of vanilla, I flavoured the filling with Bailey’s Irish Cream.

Dorie mentions in the headnote that this dough is easy to work with and it’s truly a dream. I only baked a few cookies tonight, cutting the rest out and freezing them. Now, I’ve got a bag full of them, ready to bake when needed. The filling lasts for a few days, so fresh-baked cookies will be on the menu for the rest of the week.

As much as I’d like to keep them all to myself – the salt to sweet ratio is just perfect, as is the chocolately crunch – I’ll be sharing these, in the spirit of Dorie’s new project, Cookies & Kindness. She’s sharing recipes from the book monthly and encouraging others to bake and spread a little kindness wherever they may. I think that’s a lovely practice and I hope it encourages me to bake more often, so I can spread some kindness to my family, friends, and neighbours.

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If you want to get on the bandwagon, and you live in Canada, you’ll be eligible to win yourself a copy, courtesy of Raincoast Books, when I post my full review of Dorie’s Cookies as part of my annual holiday cookbook review. It all starts on November 10th and I’ve got a great line up again this year.

This week’s Dorie’s Cookies goodness can be found here, along with posts about the other Tuesdays with Dorie selected recipe for November, Peanut Butter Change-Ups.