Well looky there, Dorie Greenspan has a new book out. That means I can rejoin the Dorie Greenspan cooking club known as Tuesdays with Dorie. The new cookbook is Dorie’s Cookies. This group makes a recipe every week (I’m only going to be working with the cookie book, so I’m doing the first and third Tuesdays}.
The Tuesdays with Dorie group doesn’t post recipes. For the first couple of weeks they’re using recipes that have been published on the internet. You can find this week’s recipe here.
This is basically a deluxe Oreo. If you make this recipe as it’s written it requires a lot of down time. The dough needs one hour in the freezer to chill, and then when you re-roll the scraps it’s supposed to go back in the freezer for another hour. I’m not going to lie to you, I feel no need for the full hour. I put the dough in the freezer for 15 minutes, and I felt good about the dough.
In the picture in the book the frosting filling is bright white. I don’t know how Dorie accomplished this with butter, maybe she used the Wilton icing whitener, but my frosting was a little more yellow. I decided to add a little mint flavor to spice things up a bit! The mint may have been a mistake! I also wish I had used a cookie cutter with a scalloped edge.
The flavor in these cookies is pretty intense. Since there are two cookies plus frosting these are pretty rich. I would make them a little smaller next time. My kids weren’t overly impressed with these ones, but I think it was mostly the mint and the extra dark Valrhona chocolate.
Next up are peanut butter change ups, and I’m pretty excited about this one.