This week’s Tuesdays with Dorie recipe from Dorie’s Cookies was the one bit of baking I did whilst we were in Southwest France for Christmas. I had totally planned to make these before we left but I’ve been struggling with an ankle/ foot injury (we’re not quite sure what it is as despite ultrasound and x-rays, with a diagnosis and a prescription of “rest”, especially rest from running, the pain is still there on and off. I’ve even had to buy a very chic (with a chic pricetag too) French walking stick to help me out with all the uneven surfaces in France and (currently) Marrakech. Needless to say, my holiday baking was reduced dramatically in the last week of being home.
These, however, were the perfect thing to bake on Christmas Day to share with friends and neighbours – so easy with a lot of downtime while the dough chills and especially easy if you have a cookie scoop (the dough IS soft). Dorie says:
If you’re lucky, cookies like these turn up at your Christmas-cookie swap; if you’re really lucky, you make these year-round and enjoy — and share — them no matter the season. At heart, they’re a brownie. In fact, the recipe is a variation of my Classic Brownie, which I’ve been making almost forever. By adding a little more flour to the dough and baking it in a different way, you get a cookie that’s sugar-crusted and slightly crackly on the outside and moist in the center. The transformation is fascinating. To get the crackled top — the thin sugar crust, the dark valleys and the white plateaus — you need to roll each ball of dough in granulated sugar and then in confectioners.’
This was like the inside part of the brownie – with a slightly crispy edge. They are not overly sweet either making them the perfect accompaniment to your mid-morning or afternoon espresso. Or, you know, for dessert. With ice cream. As, like Dorie suggests, ice-cream sandwiches. That will have to be next time around because these were enjoyed just plain (by people who protested “No, I’ve already eaten dessert…” and neighbours who gleefully headed home with “Mardi baking”)!
Get the recipe for Dorie Greenspan’s Snowy-Topped Brownie Drops on page 113 of Dorie’s Cookies.
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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