Inspired by the Melody cookies of her childhood, Dorie Greenspan developed these crisp, chocolaty shortbreads. They are lovely eaten as is, but also make for great sandwich cookies. The possibilities are endless: fill with speculoos, chocolate ganache, salted caramel, marshmallow fluff or simple buttercream frosting. Also, if the dough becomes too soft while you’re working with it, just put it back in the freezer until it firms up. Slideshow: More Cookie Recipes
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Dorie Greenspan's Eastern European–inspired cookies, sometimes called kipfel, have the perfect buttery crumb and a nutty bite from almond flour. For the holidays, we dust them with confectioners' sugar, but they are also great dusted with granulated sugar and eaten year-round.
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Dorie Greenspan has this tip for the luscious filling in her tart: "The caramel is easy to make perfectly, just exercise restraint. It shouldn't color too much. When the sugar turns the color of pale ale, it's ready."
A pinch of cayenne pepper adds a spicy kick to these savory cookies, flavored with both sharp cheddar and smoked Gouda cheese. If you prefer, you can replace the smoked Gouda with Gruyère. More Cheese Recipes
"In these cookies, you start with a sweet dough and the sesame seeds push it over on the sweet-savory continuum," says Dorie Greenspan. Blending ground almonds with the flour emphasizes the nutty sesame flavor. More Cookie Recipes
To bring out the flavor of the rosemary in these barely sweet cookies, Dorie Greenspan first rubs the leaves with granulated sugar—a technique she learned from renowned French pastry chef Pierre Hermé. More Cookie Recipes More Cocktail Party Recipes
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In this rich cake, a flavorful blend of amaretti and blanched almonds replaces the usual flour. Serve it with whipped cream or vanilla ice cream.Plus: More Dessert Recipes and Tips
Dorie Greenspan loves using Valrhona cocoa to make these spicy, unexpectedly tender cookies, flecked with flaky Maldon salt. "It's so rich and dark," she says. More Chocolate Cookies