P&Q: World Peace Cookies

I don’t see how anyone could have problems with these cookies, they are world peace cookies afterall. However, speak your peace here… ;)

62 thoughts on “P&Q: World Peace Cookies

  1. My dough looked so extremely crumbly that I opted not to even bother trying to shape them into loaves (though if I had tried, they probably would have held). After refrigerating the dough for an hour, I scooped out packed tablespoons of the dough and placed them on parchment paper. After baking for 12 minutes, the cookies had held their domed shape, so I let them rest a minute or two before pressing them down with a fork. End product was just fine, and the cookies are delicious. Just a little tip in case anyone else is as lazy as I am =P

  2. We’ve made these several times, and we have sliced them pretty thick. But iirc, unless that log is fairly slender it’s hard to get the yield that’s in the book. Make sure they are chilled (maybe chill them briefly after cutting) or they will spread. They still taste good, though, but I do like them when they’re thick better.

  3. The salt is fairly prominent, so the better salt may be noticeable. I used some Mediterranean sea salt (Costco). Then again, it is an more an accent, so you probably could get away with kosher salt, but it’ll be a noticeable difference in flavor if you’re biting into those cookies and some made with fleur de sel. I say you make two batches and let us know how it turns out ;-)

  4. Does anyone have any tips of chilling and slicing the log? I’ve made these before, but it was a nightmare because the mixture is so crumbly. I couldn’t slice my log at all… as soon as I put the knife to it, it just shattered into a crumbly mess. I found the whole thing very frustrating! I am thinking of just rolling them into balls and flattening them out like someone suggest above. But I do love the look of sliced sables!

  5. I have actually made these before and had trouble slicing the log without crumbling – in my notes I wrote “try freezing next time!” So that’s what I plan to do this week and see how it goes. I hope everyone enjoys these – and as for salt, I have used the McCormick fleur de sel (you can get it in supermarkets and it’s not too expensive) with good results.

  6. My logs didn’t crumble when I sliced through them. I used the sides of the saran wrap to shape the logs and then really compressed the dough together to make them tightly packed. 20 minutes into refridgerating, I was getting a little impatient so I froze the logs for 1 hour and then sliced. I’m not sure if freezing them any longer would make them too hard to slice.

  7. Okay all you salt experts/world peace cookies out there? I have Mortons sea salt and kosher salt and now I see I must add fleur del sel to my salt collection. That’s fine. Love the whole experience, however does anyone have any expert or experienced opinions/advice before I buy? Thanks a million to all the salt heads….. : -)

  8. We don’t need fancy salt. Really. I see people so often on this site getting intimidated by a specialty ingredient…I don’t mean to subvert Dorie, but I feel like there’s always a workaround. There’s no have to here, is there? It’s cookies. That said, I pretty much use sea salt for everything including table salt, so I’m no judge. Also, re: the crumbly, I’ve made these a bunch, and although there has always been a certain level of crumbling and sticking back together in the finished product, but I’ve had best success freezing the logs and then giving them a few minutes to warm up before slicing with a very sharp knife.

  9. Amy Ruth – no need to go buy any specialty salt, even the McCormick’s stuff at the supermarket! I use kosher salt for pretty much everything, and I happen to have a little tin of inexpensive fleur de sel that I will use for these cookies. I’m just thinking of those really expensive salts at the gourmet stores and hope no one feels the need to spend $14 or whatever.

  10. Rosasharne: Thanks…..whew. I haven’t invested in fleur de sel. I enjoy the sea salt and even use the kosher salt all the time so I think thats what I’ll use. Thanks so much for the advice. Oh also, thanks for the crumbly dough rescue as well. I do love the freezer for cookie dough. They just don’t “meltdown” as much and maintain a prettier shape, I think. Again, thank you and I’ll be using the freezer.

    Jessica – thank you. I’ll save my pennies or dollars as the case may be. Some more obscure fleur de sel is costly. I’m using sea salt for my world peace cookies at least since I’ve not made them before. Odd especially since I hear such rave reviews for them. I’m looking forward to them. Would love to enjoy a yummy cookie about now. How about you? Thank you, Jessica.


  11. I have made these twice before and both times been frustrated with the crumbling factor. The logs have crumbled on me even after long freeze-times. In fact, they are much harder to slice when very cold. I would like to do something to make the dough moister, I’m thinking I’ll add an egg. Any other ideas out there? I have also not enjoyed the sandy texture but I think they were less sandy if slightly under-baked, if I recall correctly. I know other people LOVE these and I just wasn’t wowed the last 2 times – hoping the 3rd try will be the charm.

  12. A tablespoon or two of cream might also help to bring the dough together.

    As far as salt goes — I have some “sel gris” (a less expensive version of Fleur de Sel) and have done a few “taste tests” with it. If you taste a tiny bit on the tip of your finger, there is a noticeable taste difference. If it’s on top of something bland (like a cracker), I could tell the difference. On the other hand, once it’s mixed in with other ingredients (especially anything with a strong flavor of its own) I couldn’t tell the difference.

    I just read in the latest Cooks’ Illustrated magazine that they had much the same results in their taste testings. They recommend using the fancy salts just for garnishing/sprinkling.

    I do wonder how much difference this makes in this cookie. On the one hand, the larger, coarser salt grains probably stay partly intact in these fairly dry cookies. On the other hand, chocolate is a very strong flavor…it might wipe out subtle differences in other flavors.

    I used my “sel gris” in these but have not baked them up yet. We’ll see…

  13. My dough is in the freezer right now. That is some crumbly dough! I had to use the sarah wrap to help smoosh it into place. I also added just a touch of milk to help it come together a bit. We’ll see what happens!

  14. I’ve made these several times before and have not had huge crumbling problems. I mean, a few crumbles, but nothing super-frustrating. I have always chilled the dough overnight before baking and I probably mix the dough a little longer than you are supposed to. I’m excited to make them again!

  15. I’m nervous about this dough…I am going to make it…but I had trouble with the Linzer Sables in December…I couldn’t form them into a log to save my life!

    I’m so happy that there’s P&Q!

  16. I ended up mixing the dough a little longer than recommended… only a few seconds. Then I transferred it to a flat surface and gave it a light knead. This helped A LOT with the crumbles. Last time I was obviously afraid of overmixing and didn’t mix enough. The crumbled a little when I sliced them, but I made the logs quite thin and cut them a little thicker and they turned out fine- not crumbling like last time.

  17. I adjusted my dough as follows: added one more Tbs butter and subtracted 2 Tbs flour. It was so much easier to form into logs than my previous attempts! I am waiting to see how it turns out after baking tomorrow but the texture seems similar to other refrigerator cookies that I make – I’m hopeful it will be fine.

  18. I have made these cookies several times, and they’ve always been wonderful. But it just this time occurred to me to roll the dough into logs after I wrapped it in plastic wrap, rather than before. Made a huge difference. And I used a paper towel roll, slit down one side, to get the log even the whole length. It was marvelously easy.

    Oh, and I used kosher flake salt. It’s fine. Someday I’ll try it with fleur de sel, but not this time!

  19. I have made these before and I think that any flake salt would probably be fine. I particularly love fleur de sel, but also really like Maldon’s flake sea salt that is available in many grocery stores. It is not too expensive and perfect with these cookies. I can’t wait to make them again this afternoon.

  20. I think I slightly overmixed my dough, as well, and I didn’t have major crumbling problems. Maybe that’s part of the ticket? It formed into a log fairly easily, I left it overnight in the fridge, and it got quite solid. I let it sit at room temp about 20 minutes and then sliced and baked. I didn’t get as many cookies as the recipe calls for, but considering how much they are tempting me, fewer cookies is probably a good thing!

  21. It is a good thing my saran wrap was close at hand. I could have eaten all the dough before it made it to the fridge. I used a Mckormick sea salt grinder. I think it will work out! :)

  22. I’ve never had trouble with these crumbling, but I agree with Steph’s method – use the saran wrap to compress and form the log. Then I always freeze them, let them thaw 5 min, then cut and bake them. They never crumble, aren’t hard to cut, and never spread. And I’ve made them about a half dozen times :)

  23. My question is actually for the black and white out cake that is coming up- I’m making it for a superbowl party tomorrow and while the cake came together nicely I’m unsure about the frosting. Mine seems very foamy- I made it twice because I thought that maybe I didn’t let the syrup get hot enough the first time- but the second batch turned out the same way! I could see how it could maybe firm up in the fridge but I’m afraid of destroying my cake if I really botched the frosting. I know this is a long shot but has anyone made this one yet??

  24. Hi Emily Rose – I made the cake this weekend. My frosting did not firm up much in the fridge. It seemed good initially, but after a day and cutting a few pieces out, it’s pretty much slumped over right now. I read up on egg whites in the book Bakewise and it says if you overwhip the egg whites, they won’t be as stable. I think that’s what I did – they got past the silky stage and got a little foamy/spongy looking. I wouldn’t count on it lasting, but if you can frost, chill for an hour, and then serve, you should be OK. Good luck!

  25. I made the dough for the cookies awhile ago and I really thank everyone for their comments on how to keep the dough from crumbling…it really helped me! The log formed beautifully!

  26. ARGH! I just realized I am out of light brown sugar! (I have no idea how that happened! haha) Has anyone tried subbing with dark brown sugar with no ill affects? PS. Happy Superbowl everyone!

  27. Okay doing my mis en place …. I have Morton Sea Salt. It says on the container “Coarse Salt” so do I use 1/2 tsp. or 1/4 tsp. Does anyone have an opinion. Oh yea, my “designer” ar ar Morton Sea Salt is from Spain. woo hoo

    PS I think after this initial recipe, after I fall in L O V E with these cookies I will buy some fleur de sel. Ya know, gotta have it?

  28. Amy Ruth –

    I had coarse sea salt, too, and so I stuck some in my coffee grinder, zinged it until it was fine, and used 1/4 teaspoon. Next time I would use a little more, actually, as I didn’t find them -that- salty.

  29. CB- I only buy dark brown sugar (slacker, I know, but with as much stuff as I have in the pantry already, multiple brown sugars would give my husband a conniption!) and it worked great when I made these before. Hope it works for you! :)

  30. @CB I often sub db sugar for light with no ill effects – just a bit deeper flavor. I’ll bet it would be great here!

    I have made these before and the dough is crumbly, but you just have to push it back together as Dorie instructs. I too use the plastic wrap, or even a piece of parchment and the edge of a baking sheet to roll and compress the logs before chilling. Really using a sharp thin knife as Dorie says will help with the crumbling when cutting a lot too.

    Good luck!

  31. Thanks Anne and Holly! I contemplated doing a grocery run but my PJs were too comfy so I used the dark brown sugar. Its still chilling in my frig but if the dough is any indication, then the cookies will be awesome! ;)

  32. I just ate them and I totally get the name. I think even a warmonger would have to smile and think about rainbows and bunnies after eating one! (I didn’t have many crumble problems either- I think I may have mixed it a second longer and kneaded the dough a little bit!) Boy were these good!!!!!

  33. Re brown sugar: if the recipe calls for light brown sugar, you can substitute 1/2 as much dark brown sugar (packed) and 1/2 as much regular granulated sugar (measured normally). That will give the same results. Although as several folks have said, using dark brown in place of light will also work — you just get a bit more of the “molasses” taste.

  34. I too over mixed my dough, it came together beautifully. I let it rest in the freezer for about 4hrs and baked off one log, it didn’t make that many cookies. I had one and was planning on having another with my coffee this morning but they are gone!!! I guess over mixing did not hurt the dough because my husband ate them all and he does not like chocolate!!!

  35. Not to belabor the point but these are CRUMBLY! So sandy-textured. I think I might use parchment next time instead of plastic wrap to roll them. Mine are in the fridge now; I plan to bake them tonight after dinner. Is the taste/texture as good the following day?

  36. I’ve just put mine in the fridge to cool. I wound up adding an egg and a slosh or two of low-fat milk (what I had) to moisten these- they were too crumbly, more than I am hearing here- so crumbly they were powder. After adding the liquid (which I expected from hearing that theyw ere like sables and those have fluid) they rolled nicely and I placed them in paper towel rolls. The taste of the dough reminded me of the NYT choc chip recipe, so I expect they will be good.

  37. I’ve always had an adversion to slice and bake cookies, they always squished when sliced not looking like a circle. I did like that there were no eggs in these, so eating the dough would totally be ok! ;)
    These sliced great, not perfect circles but much better than always feared. I chilled mine well overnight (from 3pm till this morning). Mine wasn’t too bad when slicing, some crumbled. Baked for the full 12 mins and they were fine. Except I was not crazy about the grittiness texture while eating them. Anyone else?

  38. OK, this is seriously my new favorite cookie! I made the dough last night and my logs stayed in the fridge til this evening. It felt funny to take them out at 12 minutes even though they didn’t look done, but I trusted Dorie and I’m glad I did. We really, really like this recipe and I have to say that I’m very glad it doesn’t make a ton of cookies as we would probably keep eating them! I also loved the tip about the paper towel roll to help keep them round.

  39. Dharmagirl, Thanks for the support. I ended up finding fleur de sel on sale at a Sur La Table near where I live. My dough is almost ready to come out of the fridge. I hope it doesn’t crumble into pieces!

  40. Okay, I resisted the urge to add an egg to the dough, and I finally got it to form a log after much cajoling, so we’ll see how they turn out when I bake them tonight. Personally I was a little shocked by the consistency of the “dough”. I know it was supposed to be crumbly, but this was so dry and gritty, it was more sand than dough. I hope they turn out.

  41. I didn’t have a crumbly dough problem. I don’t think I mixed them too much, but enough to pull everything together. My secret ingredient….Theo Chocolate with orange chopped in the dough. Incredible. These are my favorite cookies!!!!

  42. World Peace Cookies
    Oops crazy Monday and didn’t get to post! Really happy how they came out. I baked off one log on Sunday and the other one will be done tonight. The chocolate I have been using E.Guittard bittersweet, 72% cacao wasn;t available at the store. Tried Ghirardekki bittersweet 60% cacao baking chips. Worked nice. The only thing I would do differently, is chop up the chips. They are a little big for these cookies.

    And being someone who tends to overcommit, I also made Chocolate Bouchons from Keller’s Bouchon. Ok, I have work to do. They tasted good. I used Vosges haut chocolat Red Fire Bar. Really nice!BUT,… while the cool new silicone mold was in the oven I looked and the butter was bubbling over the tops, the mold, the baking sheet and onto the bottom of the oven. They didn’t look like corks from a wine bottle which was the intended look. Oh, well!

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