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Tuesdays with Dorie (Dorie’s Cookies): Little Rascals

For Tuesdays with Dorie Greenspan Little Rascals from Dorie's Cookies on eatlivetravelwrite.comThis week’s Tuesdays with Dorie recipe from Dorie’s Cookies was kind of like a linzer cookie (jam sandwich cutout cookie) but with a walnut twist! Also, adorably called “Little Rascals”…

Dorie says:

When I discovered that the German name for these cookies, which I grew up with, translated as “Little Rascals,” it made me love them even more. Not that their proper name, Spitzbuben, didn’t also sound comical to my American ears, but Little Rascals was irresistible. Happily, the cookie is as irresistible as its name. Essentially jam-filled sandwich cookies, these are made with walnuts and very little flavoring: a pinch of cinnamon, if you’d like; a scrape of lemon zest, if that’s your fancy. Mostly the flavor is butter, sugar and nuts. The texture is best described as crumbly and a little gritty (in the best way). Half the cookies, which are always made small and o en made for Christmas, are baked whole and the other half are given peek- a-boo cutouts. When the cookies are cool, they’re sandwiched with a tiny bit of jam that pushes up alluringly through the cutout.

When I was making these, I fought my instinct to use almond meal instead of crushed walnuts – the idea of a delicate almond cookie sandwiched with jam sounded better to me than walnuts. Somehow, while I like walnuts in things like banana bread, I am not so much a fan when the flavour is quite pronounced. I found the flavour to be a but too walnutty for my liking (and a little bit bitter? Not sure that’s the right adjective but I can’t think of anything better!). The dough was a but tricky to work with – very soft and sticky even after a couple of hours in the freezer so if you make these, don’t be in a rush.

I DO love the look of these with my cute cookie cutters though (bought in France on a whim!). So I might try these with almond meal next!

Dorie Greenspan Little Rascals from Dorie's Cookies on eatlivetravelwrite.com

Get the recipe for Dorie Greenspan’s Little Rascals on page 242 of Dorie’s Cookies or here.

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!

 

 

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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5 Responses to Tuesdays with Dorie (Dorie’s Cookies): Little Rascals

  1. Karen Reinsch April 21, 2020 at 07:47 #

    Your little rascals are so cute!! Sometimes those whom purchases are the best! Almond flour might be a perfect addition to these!

  2. Cakelaw April 22, 2020 at 07:10 #

    Your little rascals are so cute! This must be the cutest cookie cutter ever.

  3. Diane Zwang April 22, 2020 at 14:41 #

    Love your new cookie cutters. So did you use raw walnuts or toasted? I think that could be the difference in moisture. I used almond flour as my husband hates walnuts. Luckily there is always a new recipe on the horizon.

  4. steph (whisk/spoon) April 24, 2020 at 21:37 #

    adorable! yes, these reminded me so much of liner cookies, i’m sure almonds would be great.

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