Here’s what’s coming up in April:
Good, Better, Best Cookies, p 161
Matzo Morsels, p 287
We bake from Dorie’s Cookies on the first and third Tuesdays of the month. We have a Rewind on April 30.
This post will also double as our P&Q, so if you have any questions or advice, leave it all right here!
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For the Good Better Best Cookies I am not sure Dorie means to roll the dough 1/8-inch thick. I did and it’s 1. really thin and 2. going to make a LOT more than 24 cookies or 12 sandwiches…
hmmm
Also the speculoos filling makes a TON more than filling enough for 24 cookies (and I was very generous with the filling…). Having tried one now (waiting to dip in choc today), I think 1/8 inch or just a tad thicker might be the perfect thickness (just know you are going to be able to make a LOT more than 24) because the recipe calls for the filling – if you have too-thick cookies it will be awkward to eat…. On that note, I do not recommend to eat them until they have been in the fridge a while as the filling is soft and it all just squishes out….
thanks for the tips! i’ll do just a half recipe then.
You’ll also want to halve the ganache (and maybe use less cream?)
ok, i’ll start with less and see how it goes!
i thought the matzo morsels were easier to shape and held a cleaner shape when i let the mix sit on the counter for about 5-10 mins before scooping
Good to know!
I agree with Mardi on this one. I made the Good Better Best cookies last night and they did make a ton, over 20 for me too. I used 2 teaspoons for the filling to use it all up and that worked for me. Ganache does make a lot, you only need half.