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
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."