I made this week’s Tuesdays with Dorie recipe from Dorie’s Cookies a couple of times in the middle of a busy weekend when I didn’t really have the time to be making them once, let alone twice… First time around, I halved the recipe and popped them in the oven. So far so good (though I’m not a huge fan of spice cookies these actually smelled pretty great). At the halfway point I turned the trays in the oven and three minutes later I returned to see this:
Uh huh. Our oven has something funky about the thermostat (in about 30 seconds it rises to something ie 600˚F) and it’s done this a few times in the past few months and I keep on ignoring it. Not this time. Service call booked 🙁
I squeezed in another half batch the next day and stayed really close to the oven 😉 Success – although as Dorie says, they are “spreaders” and most of mine ended up sticking together to make one giant cookie on the tray 🙁 Still, edible, at least so I counted that as a win! I managed to salvage a few that were still single though…
I filled these with some lemon cream cheese frosting that I had leftover from a macaron making class (Dorie actually has my in the book – it’s a nice, easy and easy to pipe filling that works beautifully with macarons, especially with a ittle jam swirled through! Here I added some lemon zest to some plain frosting instead) and the result was really really good. Kind of like carrot cake, only in cookie form! I’ll definitely make these again, maybe minus the star anise? I found it a little strong but everyone else who ate them loved the spices!
Get the recipe for Dorie Greenspan’s Maple-Star Anise Cookies on page 264 of Dorie’s Cookies.
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!
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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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