Dorie’s Cookies – Crash-O Cookies

Oatmeal raisin milk chocolate Crash-O cookies

This month’s Cookies and Kindness selection from Dorie Greenspan is the very last one of the series, though Dorie hopes that everyone who bakes her recipes will continue making sharing and goodwill part of the mix.

This is a cookie that will be welcomed by just about anyone – even those of us who are usually fussy about raisins (like me) and those who really only care for milk chocolate, like my niece and reportedly, the entire Republic of Ireland.

Which is fitting, in a week when kindness is the very least of what should be expected of us. My suggestion is to take some cookies to one of the anti-racist marches and rallies that are being held all over this weekend, or eat some with your kids while you answer their questions about nuclear proliferation, or bring them to your grandparents (or great-grandparents) who remember the fight against 20th Century fascism.

There is power in sharing food, just as there is power in standing up together, talking about what’s important, and learning how to make a world that truly does move toward justice and love.

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

Dorie’s Cookies – My Newest Chocolate Chip Cookie

Chocolate chip cookies with a hint of nutmeg and coriander.

I found out recently that some of my neighbours think that my diet consists mostly of dessert. So much so that I’ve been told that one of my housing co-op neighbours was dumbfounded when a very healthy vegan meal I made was described to her. I guess between my Instagram feed and my fondness for bringing treats to meetings and gatherings, people may be thinking of staging an intervention. (In East Van, this would look like a gentle redirection in the food co-op toward the alternative flours and sweeteners.)

I suppose I should start posting my everyday eating a little more often, but I’m not starting today. I got a new oven this morning and what better way to test it than to bake up some chocolate chip cookies? One of this month’s Tuesdays with Dorie choices is her Newest Chocolate Chip Cookie, which I’ve been wanting to try ever since I vehemently disagreed with the judgement that put Dorie out of this year’s Piglet competition. Personally, I love adding chopped chocolate dust to cookies and I was especially intrigued by the hints of nutmeg and coriander in the cookie.

A whole lot of chocolate chopping going on.

Of course, my timing isn’t perfect. These are the kind of chocolate chippers that benefit from a night’s rest. I gave the dough an hour in the fridge and popped in a test batch. My research so far tells me I have nothing to regret in having made that decision. I am curious to know if I’ll think they’re even better when I bake the rest of the cookies tomorrow, though. Right now I can tell you that they’re a little soft, a little chewy, a little crisp, and very delicious. For an even better description of these cookies, head over to Sarah Jampel’s Food52 article, which has links to this recipe and to Dorie’s Classic Best Chocolate Chip Cookies, too.

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

Dorie’s Cookies – ANZAC Biscuits

ANZAC Biscuits

These cookies bring me back to my Girl Guides days, when one of the requirements for camp was to bring three dozen sturdy cookies along for snack times. There were always some of these, along with Ranger cookies, oatmeal raisin, and good old chocolate chip. I’ve made them myself on a number of occasions, but not for many years.

That’s a shame, because these cookies are the perfect cookie jar cookies – they never get tooth-breakingly hard or deplorably dry and they’re just as good for a snack on a hike as they are for an unfussy dessert.

This version of the cookie (or biscuit, as they’re called in Australia and New Zealand) is particularly special for the Tuesdays with Dorie crowd, because it was provided to Dorie by one of our own, Mardi of eat. live. travel. write. (Mardi is also about to join the ranks of cookbook authors, with a cookbook due to come out in Fall, 2018.)

She made hers to mark ANZAC Day, which takes place on April 25th. If you’d like to try your hand at these this year, you can pick up a copy of Dorie’s Cookies, or try Mardi’s version.

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

Dorie’s Cookies – Salted Chocolate-Caramel Bars

Julia Child quotation apron

Last week, when I needed a little inspiration, I ran into a friend from my housing co-operative. She told me to stop by her house on my way home from walking the dog, because she had a little present for me. It turned out to be the apron you can see at the top of the post, featuring one of my favourite Julia Child quotations. I like to bring baked goods to meetings, both because it gives me an excuse to bake more often and because I believe sharing food helps build community. (I also believe sharing sugar helps get us through our agendas faster, but that part may not be supported by science.)

The third week of each month is meeting-heavy for me, and the meetings tend to be busy ones. I brought the rest of the Breton galettes to one meeting, pulling out the second log of dough a little late in the day and having to bring the cookies freshly filled and still cooling on the pan. But, at least they made it there.

Salted Chocolate-Caramel Bars

Later that week, I baked Dorie’s salted chocolate-caramel bars, intending to bring them to another meeting. Though the shortbread baked up beautifully and the caramel topping came together exactly as described, the topping didn’t set by the time I had to leave for my meeting. I was afraid to bring them, as I didn’t want strings of caramel spread across our board table. So, I cut them into squares, still in the pan, and left them on the counter to finish setting.

When I returned, the topping was still quite soft, so I put the whole pan in the refrigerator and hoped for the best. By morning, the bars were easy to pull apart and the topping was set (if still a little soft). For the purposes of scientific research, I tried them straight out of the refrigerator and then again when they’d come to room temperature. They’re excellent either way, but I recommend exercising a little patience. When they’re at room temperature, the caramel becomes ooey-gooey in that way that every child delights in and every adult of good character should, too.

The best part is that they keep well in the fridge, so I was able to share these over several days, making sure to partake in a respectable number myself. I’ll definitely be making these again, but a day ahead if I plan to share them. I can’t think of a better way to turn a meeting into a party.

Salted Chocolate-Caramel Bars

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

Dorie’s Cookies – “Corked” Breton Galettes

"Corked" Breton Galettes

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.

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.