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Tuesdays with Dorie (Dorie’s Cookies): Rosemary-Parm Cookies

Tuesdays with Dorie Dorie Greenspan Rosemary Parmesan Cookies on eatlivetravelwrite.comThis week’s Tuesdays with Dorie recipe from Dorie’s Cookies was a timely one as I was headed to an apéritif at a friend’s house earlier in the week and was looking for something to bring – crispy, flaky cheesy cookies flecked with rosemary sounded perfect!

Dorie says:

It’s hard to decide what’s best about this cookie. The texture’s a definite attention-grabber: It has a slight flakiness at first and then it’s all melt. The flavors of the rosemary and Parmesan, one of those meant-to-be matches, are front and center. The taste of Parmesan is often described as having a nutty quality, so including nuts seemed natural. But when I hit on pecans, everything changed, and the cookies took that magical leap into sublimity. They are a perfect match for white wine and champagne.

Dorie Greenspan Rosemary Parmesan Cookies on eatlivetravelwrite.comOk, a few things:

1. I don’t have my trusty rolling pin that helps me roll to a certain thickness so these were probably slightly thinner than the recipe called for (though it made the correct amount of cookies…)

2. I used almonds since that’s what I have on hand. The Nérac market has a fabulous stand where you can buy all sorts of nuts and fruits and items for baking by weight but I’m trying to use what I have in the house so it doesn’t spoil. Almonds worked really well here.

3. We used fresh rosemary from the garden (yes, it’s there for our guests to use!).

4. FRENCH BUTTER. Every time I’m in France, I bake something and marvel at how much softer all my doughs and pastries are (and not just because it is summer). The butter contains more fat than the butter I’m used to working with and always produces excellent (if very buttery and flaky) results. These cookies were “fall apart in your hand” (as opposed to “melt in your mouth” 😉 )

Rosemary Parmesan Cookies on eatlivetravelwrite.comFinally, these were SO GOOD. I need to make them again at home to check how they turn uot with Canadian butter (and I’ll make a batch with “European-style” Canadian butter too!).

And yes, they do go well with champagne. And rosé.

Get the recipe for Dorie Greenspan’s Rosemary Parm Cookies on page 409 of Dorie’s Cookies.

Dorie's Cookies on eatlivetravelwrite.com

 

 

Want more cookie recipes? Buy Dorie’s Cookies on Amazon (this link should bring you to the Amazon store geographiclly closest to you) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!

 

 

 

Please note: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. This post also contains affiliate links from The Book Depository. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!

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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.

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4 Responses to Tuesdays with Dorie (Dorie’s Cookies): Rosemary-Parm Cookies

  1. Cakelaw August 21, 2018 at 01:57 #

    Oh yes – these would be lovely with champagne in the warmth of late summer. I am shivering away in Melbourne and thinking how marvellous it would be.

  2. steph (whisk/spoon) August 21, 2018 at 21:16 #

    yum- i liked these a lot. i think my friends and i should start taking turns hosting apéritif hour!

  3. Diane August 21, 2018 at 23:46 #

    I am glad you liked these. I am going to have to think of a reason to have an apéritif.

  4. Teresa August 29, 2018 at 11:55 #

    I’ve got two more discs of this dough in the freezer, awaiting an excuse to bake them. If we get any more summer here (though no more smoke, please!), an apéritif and a plate of these cookies will be very welcome.

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