This week's Tuesday with Dorie recipe is Good, Better Best Cookies. Dorie's idea is that the cookies alone are good, they are better with a Biscoff spread based filling, and best when also chocolate dipped. Me, I stopped at the good part - I don't have Biscoff spread and I don't want to try and find any as it is really not something I have a use for.
The cookies contain both flour and toasted almonds, and are quite delicious. However, I found the dough generally painful to work with as it is quite crumbly - I gave up trying to deal with it after cutting 16 cookies (a batch is supposed to yield 24). For that reason, I won't be making these again.
To see what the other Dorie bakers made and what they thought of it, visit the LYL section of the TWD website.
I am sorry to hear that the dough was fussy for you. I did all the options and I am glad that I did but it was a lot of work.
ReplyDeleteOoh these sound delicious-I adore Biscoff spread but I don't often have any!
ReplyDeleteYours look lovely - I found these fussy but not the dough, curiously (made way more than 24 though!). I voted on these based on having Speculoos spread to use up from a My Paris Kitchen recipe :)
ReplyDeleteI can see that they would be good with biscoff and chocolate but I can also see that you would be already fed up with them after dealing with the dough - but your biscuits look very neat
ReplyDeletenot sure yet if i'll take these all the way to best, but i might give it a shot. am thinking i can probably fill them with peanut butter or something if i don't feel like hunting down cookie butter.
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