When we caught up with Dorie Greenspan, who divides her time between New York and Paris, she was in the midst of preparing another cookbook and signing copies of Baking From My Home to Yours, a collection of her favorite baking and dessert recipes. It’s a gorgeous, jumbo-size book, filled with recipes that Dorie has been working on for years and full-page pictures of knock-your-socks-off desserts.
For as far back as she can remember, Dorie’s passion has been desserts and although she has baked at some of New York’s top spots, she calls herself a home cook. “I write for someone like me,” she says.
Indeed, baking from one of her recipes is the next best thing to having Dorie standing by your side in the kitchen. She understands the problems home cooks can run into when they’re baking and knows how to reassure them. When they’re mixing a batter, for instance, and it starts to look funny, Dorie writes, “don’t be concerned if the mixture looks curdled, it will even out shortly.” And before they know it, the batter is perfectly smooth. “My recipes are not models of brevity,” she says, “but I want to help cooks be successful.”
Here are Dorie’s top five cookie-baking tips plus her recipe for World Peace Cookies.
- Start with ingredients at room temperature.
- Beat butter and sugar just until smooth.
- Add flour and beat just until it disappears into the dough.
- Use cool cookie sheets, line with parchment, nonstick aluminum foil, or silicone mats, and leave room between cookies so they’re not crowded.
- Cool cookies after they’re baked so flavors set and texture develops.