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Tuesdays with Dorie (Dorie’s Cookies): Sweet Cream Cheese Honey Nut Wafers

Tuesdays with Dorie Greenspan Sweet Cream Cheese Honey Nut Wafers on eatlivetravelwrite.comThis week’s Tuesdays with Dorie recipe from Dorie’s Cookies was one I freestyled a little bit and am not sure it went as well as it would have had I followed the recipe. This is a sweet/ savoury cookie – a little bit of both and you could serve it for an apéro or with afternoon tea, it’s that versatile. An interesting cookie to be sure…

Dorie says:

It’s rare that you come across a cookie that can be sweet or savory or in between and perfect in all its incarnations. Here’s that rarity. It’s built on a cream cheese dough, best known for its role in rugelach. Quick and easy to make and impossible to mess up, the dough is a wonder: It crisps on the bottom, layers in the middle (like puff pastry) and flakes throughout. And, because it doesn’t contain sugar, it takes to additions both sweet and salty.

My basic go-with-everything topping for these elegant wafers is a honey-walnut mixture that caramelizes in the oven, forming a thin, crunchy layer that remains chewy beneath. It’s sweet but only barely, and just slightly salty, so it doubles as a tea and a cocktail cookie.

Ok to me this sounded a little odd but I could see the general idea…

Dorie Greenspan Sweet Cream Cheese Honey Nut Wafers on eatlivetravelwrite.comThing is, I didn’t have walnuts (or pecans) and I am heavily into “making do” with the things in my pantry right now (still using up all the dregs of bits and pieces of nuts and dried fruit that I sorted at the start of the summer) so I wanted to see if I could make this with something other than walnuts…

I found pumpkin seeds and dried cranberries and figured those would work well. Dorie calls for the walnuts to be zapped a bit in a food processor, making powder, large and small pieces. I wasn’t sure pumpkin seeds would survive the mini food processor so I left them whole. This made them a little unwieldy when it came to topping the cream cheese pastry rounds (things didn’t sit nicely in the middle of the cookie), not to mention the fact that without any “nut dust” the honey and water was pretty liquidy. I put a tiny bit of jam on the cookie before the fruit/ nuts (but there’s really no room for much on a 2-inch cookie!) but it didn’t help my topping “stick” in place so mine are a little rustic looking. Note that the topping makes a HUGE amount, I made 1/4 of the amount for 1/2 the dough and I still had leftovers…

I liked these well enough but they aren’t my favourite cocktail snack and if I’m making cream cheese dough and this type of cookie, I’d probably make rugelach

Dorie's Cookies Dorie Greenspan Sweet Cream Cheese Honey Nut Wafers on eatlivetravelwrite.com

Get the recipe for Dorie Greenspan’s Sweet or Savory Cream Cheese Honey Nut Wafers on page 447 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 geographically 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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4 Responses to Tuesdays with Dorie (Dorie’s Cookies): Sweet Cream Cheese Honey Nut Wafers

  1. steph (whisk/spoon) September 17, 2019 at 08:51 #

    oh, interesting. i can see the cranberry-seed topping being really good with the savory blue-cheese version dorie suggests. and a glass of wine. haha.

  2. Geoff September 17, 2019 at 18:15 #

    Yum

  3. Cakelaw September 17, 2019 at 20:24 #

    They look good – sorry they weren’t a hit. Onwards and upwards!

  4. Diane Zwang September 18, 2019 at 15:46 #

    The red and green looks festive. I think these were good but not my favorite. Oh well there is always next week:)

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