“Dorie’s Cookies” by Dorie Greenspan, Houghton Mifflin Harcourt, Rux Martin Books, $35, 518 pages, hardcover
Thinking I’d been providing readers quite a few cookie recipes lately, I had every intention of cutting back on them. That is until I got award-winning baker and food writer Dorie Greenspan’s wonderful new cookbook, “Dorie’s Cookies.”
Really, can one have too many cookie recipes? I think not, especially when they are as terrific as the collection in the latest of Greenspan’s 11 cookbooks.
In the “Dorie’s Cookies” introduction, Greenspan says she’s wanted to write a cookie cookbook since she began writing cookbooks 25 years ago. That’s not to say she hadn’t written about cookies before — she estimates she has at least 300 cookie recipes to her name. But, this book offers more than 14 dozen creative cookie recipes you’ll want to make often.
Greenspan, who spent three years perfecting the recipes, explains how best to bake them, giving tips on the little things one needs to do to turn out perfect cookies every time, what basic ingredients to have on hand, and which tools to own. The recipes are written in a clear, concise, easy-to-follow manner and each is accompanied by a full-color photograph.
She divides the recipes into six sections: brownies and bars; everyday cookies; cookies for holidays and special occasions; recipes from Beurre & Sel (French for “butter and salt”), the cookie boutique she and her son, Joshua, operated in New York City for several years; savory nibbles, what Greenspan calls “cocktail cookies”; and “cookie go-alongs and basics.” That last section includes recipes for ice creams, spreads, glazes, citrus curd, icings and basic doughs.
Greenspan includes recipes for the classics like brownies and chocolate chip cookies, but also provides mouthwatering twists like Thanksgiving bars filled with cranberries and raspberries, Swedish visiting cake bars topped with almond meringue, and peanut brownie sablés, which are a combination of the French shortbread and the American brownie. Her strawberry shortcake cookies are perfect for ending Easter dinner or any spring celebratory occasion.
“Dorie’s Cookies” is absolutely a keeper, and plenty of readers must agree. The cookbook is among nominees for the 2017 James Beard Foundation Awards, which will be announced April 25 in New York City.
Cheramie Sonnier is a food writer and columnist. Contact her at firstname.lastname@example.org, and follow her on Twitter, @CheramieSonnier.