FAVORITE RECIPES FROM DORIE'S COOKIES

Below are the recipes I have tried from Dorie Greenspan's FABULOUS cookbook. I highly recommend that you buy it, borrow it from your Library or Google her recipes. Or contact me and I'll send you the recipe.

COOKIES:

CHOCOLATE-OATMEAL BISCOFF COOKIES

CLASSIC JAMMERS

CRASH-O-COOKIES

TWO-BITE, ONE -CHIP COOKIES

VANILLA-BROWN BUTTER MADELEINES

WORLD PEACE COOKIES

COCKTAIL COOKIES:

OLD BAY PRETZEL &  CHEDDAR CHEESE COOKIES

Creole Poached Chicken Breasts

2 tsp olive oil
2 onions, finely chopped
1 green pepper, seeded and chopped
1 celery stalk, finely chopped
½ carrot, chopped
1 (14½ oz) can crushed tomatoes
½ cup chicken broth
2 tbsp fresh parsley
1 tsp thyme
¼ tsp salt
¼ tsp cayenne pepper
4 (4 oz) skinless, boneless chicken breasts, or 1 lb chicken tenders

Heat the oil over medium heat; saute the onions, bell pepper, celery , and carrot until tender, 4-5 minutes. Stir in the tomatoes, broth, parsley, thyme, salt, and cayenne pepper; add the chicken and bring to a boil. Reduce the heat and poach, partially covered, until the chicken is cooked through, about 15 minutes.

With a slotted spoon, transfer the chicken to a platter. Simmer the sauce, ucovered, until reduced by half, 4-5 minutes. Spoon sauce over the chicken.

Sablé Cookies

Don’t be put off by the lengthy instructions. These French Butter cookies are not that difficult to make. NOTE: Dough must be chilled at least 2 hours before baking.

2 sticks (8 oz) salted butter (preferably high-fat, like Plugrá), softened at room temperature
½ cup sugar
¼ cup confectioners’ sugar, sifted before measuring
2 large egg yolks, at room temperature
2 cups all-purpose flour

For the decoration:
1 egg yolk
demerara sugar

Working in a mixer fitted with a paddle attachment, beat the butter at medium speed until it is smooth and very creamy. Add the sugars and continue to beat until smooth and velvety, about 1 minute. Reduce the mixer speed to low and beat in 2 egg yolks, again beating until well blended.

Turn off the mixer, pour in the flour and pulse the mixer about 5 times at low speed for 1 or 2 seconds each time (using a pouring shield or kitchen towel draped over the mixer). If there is still a lot of flour on the surface of the dough, pulse a couple times more. Continuing at low speed, stir for about 30 seconds more, just until the flour disappears into the dough. If there is still flour on the bottom of the bowl, use a rubber spatula to work the rest of it into the dough. (The dough will not come together in a ball - and it shouldn't. You want to work the dough as little as possible. What you're aiming for is a soft, moist clumpy dough when pinched feels like Play-Doh.

Scrape the dough onto a work surface, gather it into a ball and divide it in half. Shape each piece into a smooth log about 9 inches long (it’s easiest to work on a piece of plastic wrap and use the wrap to help form the log). Wrap the logs well and chill of at least 2 hours. Dough may be kept in the refrigerator for up to 3 days.

When ready to bake, center a rack in the oven and preheat to 350 degrees. Line baking sheet with parchment.

To decorate the edges of the sablés, whisk the egg yolk until smooth. Place one log of chilled dough on a piece of waxed paper and brush it with the yolk and then sprinkle the entire surface of the log with demerara sugar. Slice the log in ⅓” thick slices.

Place the rounds on the baking sheet, leaving an inch of space between each cookie. Bake for 17 to 20 minutes, rotating the baking sheet at the halfway point. When baked, cookies will be light brown on the bottom, lightly golden around the edges and pale on top. Let cookies rest 1 or 2 minutes before lifting them onto a cooling rack.

VARIATION: Lemon Sablés -  Before mixing the butter and sugar together, pout the sugar in a bowl with the grated zest of 1 to 1½ lemons. Work the zest and sugar together with your fingertips until mixture is moist, then cream it with the butter in the mixer.

Salted Butter and Chocolate Chunk Shortbread

1 cup plus 2 tbsp (2¼ sticks) cold salted butter, cut into ½ inch pieces
½ cup sugar
¼ cup (packed) light brown sugar
1 tsp vanilla
2¼ cups flour
6 ounces semi-sweet chocolate or bittersweet dark chocolate, chopped into chunks
1 egg, beaten to blend
Demerara sugar (for rolling)
sea salt

Using an electric mixer and a medium bowl or a stand up mixer fitted with the paddle attachment, beat butter, sugars and vanilla and  medium-high speed until light and fluffy, about 3-5 minutes.

Scrape down the sides of the bowl. With mixer on low speed, slowly add flour, followed by chocolate chunks, and beat just to blend.

Divide dough in half. Form each half into a log shape about 2-2¼ inches in diameter. Rolling it on the counter will help smooth it out. Chill until firm, about 2 hours.

Preheat oven to 350 degrees. Line baking sheets with parchment paper. Brush outside of logs with egg wash. Roll logs in demerara sugar.

Slice each log into ½” thick rounds.  Arrange on prepared baking sheet about 1” apart. Sprinkle with sea salt. Bake until edges are just beginning to brown, about 12-15 minutes.

NOTE: Cookie dough can be made 1 week ahead. Tightly wrap in plastic and chill, or freeze up to 1 month. Cookies can be baked 5 days ahead. Store in plastic wrap or an airtight container.

Orange Spiced Madeleines

½ cup butter
2 Bigelow Orange Spice tea bags
2 tbsp boiling water
4 eggs
⅔ cup sugar
1 tbsp orange zest
1 cup all-purpose flour
¼ tsp baking powder

2 tbsp powdered sugar
¼ tsp cinnamon

Preheat oven to 350 degrees. Spray madeleine pans with nonstick cooking spray.

In a microwave safe bowl, melt butter. Set aside. Place tea bags in 2 tbsp boiling water and steep for five minutes; then pour into melted butter.

Meanwhile, beat eggs and sugar for 5 minutes on medium-high speed. Once the batter is pale and doubled in volume, gently fold in the orange zest.

In a separate bowl, sift together the flour and baking powder. Add sifted flour in three parts, gently folding flour into egg batter after each addition. Slowly pour butter into the batter while folding it in.

Spoon about 1½ tbsp batter into each shell. Bake madeleines for 8 to 10 minutes. Cool completely. Combine powdered sugar and cinnamon and dust cooled madeleines with mixture.

Red Italian Wedding Soup

Meatballs:

1 pound ground turkey or chicken

2 eggs

½ cup Italian bread crumbs

⅓ cup grated Parmesan Cheese

3 tbsp chopped fresh parsley

salt and pepper to taste

Soup:

1 tbsp olive oil

1 small onion, chopped

1 cup sliced carrots, about 3 to 4 whole carrots

2 stalks celery, chopped

8 cups of chicken broth

1 (28 oz) can crushed tomatoes with basil

2 tbsp tomato paste

1½ tsp balsamic vinegar

3 tbsp chopped fresh parsley

1 tsp Italian seasoning

1 tsp red pepper flakes

salt and pepper, to taste

6 ounces fresh spinach, chopped

8 ounces cooked orzo pasta

Preheat oven to 350 degrees. Line a large baking pan with foil and spray with cooking spray. Combine the ground meat, breadcrumbs, eggs, cheese, parsley,and salt and pepper. Gently mix, just to combine ingredients, Form into small balls (bite sized). Place meatballs on cookie sheet. Bake until cooked through, about 15 to 20 minutes.

In a large stock pot heat oil over medium heat. Add onions and saute for 5 minutes. Add carrots and celery and saute 2 minutes more. Add broth, crushed tomatoes and tomato paste to stock pot. Stir in vinegar, parsley, Italian seasoning, red pepper flakes, salt and pepper. Reduce heat to simmer and cook for 20 minutes.

Add meatballs and cook for an additional 15 minutes or until vegetables are tender. Add the spinach and cook until heated through and wilted. Stir in the cooked pasta just before serving and simmer until heated through.

Serve with freshly grated Parmesan.

Honey Apple Madeleines

¾ cup all purpose flour
1 tsp baking powder
1 tsp cinnamon
3 eggs
½ cup sugar
2 tbsp honey
½ cup applesauce
7 tbsp butter, melted
1 tsp vanilla

In a large bowl, combine  flour, baking powder and cinnamon and stir well.

In a separate bowl, beat eggs, sugar and honey and stir vigorously for 2-3 minutes. Slowly pour flour mixture into egg mixture and begin to stir. Add in applesauce, melted butter and vanilla and mix until well combined.

Refrigerate dough for 30 minutes.

Preheat oven to 375 degrees. Spray madeleine pan with cooking spray. Pour batter into pan, filling each section almost to the top. Bake for 11-12 minutes.

Remove from pan and allow to cool in pan a few minutes before transferring to a cooling rack. Lightly dust with powdered sugar.