Dorie's Cookies: Do-Almost-Anything Vanilla Cookie Dough
ฝัง
- เผยแพร่เมื่อ 27 ต.ค. 2024
- This vanilla cookie recipe is incredibly versatile. In the words of cookie queen Dorie Greenspan, "[I] know you'll find bunches of ways to use this dough-its full vanilla flavor and mix of crisp and sandy texture are chameleon-like in their capacity to welcome other flavors and shapes." GET THE RECIPE ►► f52.co/2PDikAf
INGREDIENTS
1 pound (454 grams) unsalted butter, cut into chunks, at room temperature
1 1/3 cups (262 grams) sugar
1 teaspoon fine sea salt
2 large egg whites, at room temperature
1 tablespoon pure vanilla extract
4 cups (544 grams) all-purpose flour
Sanding sugar, for sprinkling (optional)
FOR MORE OF DORIE'S COOKIES ►► f52.co/36WY7v2
FOLLOW DORIE ON INSTAGRAM ►► f52.co/2ZbZwv6
SUBSCRIBE TO FOOD52 ►► f52.co/2HN7Dp8
CONNECT WITH FOOD52
Web: food52.com
Facebook: / food52
Instagram: / food52
Pinterest: / food52
Twitter: / food52
Food52 newsletter: f52.co/newsletter
ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
This just sent me back to binge all her videos. More Dorie, please!
Dorie, thank you for your delightful energy.
I love watching and listening to Ms. Greenspan. I also enjoy her reminiscing about working with Julia Childs. Its phenomenal
She is such a pleasant person, and she gives excellent tips!
awww and she keeps her little chipped bowl she’s such a doll
I’m currently in a little basement kitchen in a small sub-alpine village in Slovakia where whenever I visit I get requests for cookies. Using foreign ingredients with the metric system and a foreign language is just the beginning of this adventurous edible science project, if you will. It’s always a crapshoot, even with different batches from the same batch of dough. One thing I can count on, no matter how flawed they come out, they taste delicious and are greatly appreciated. It’s because of my consistent ingredient...you know, that magic one.
Subscribed because of these Dorie videos. They are so awesome to watch. I hope they will continue into the future!
I found this dough years and years ago on Martha Stewart with the only difference being to use whole eggs. Make the dough then divide it into quartters then get crazy with add ins...cocoa and finely chopped almonds, dried cranberries and pistachios, chocolate chunks, really whatever you like. I don't roll them it's just too fussy...drop cookies are just fine. It makes a ton and everybody loves them.
Love Dorie! The queen of cookies! 💖💖
FYI, this is easy to halve. As written, it makes A LOT of cookie dough. If you don't have room in your freezer, just make half. If turns out fine.
Thank you for a very lovely rrecipe. I will treasure it.
Another great video ! wow.. ! When she mixed the salt at the same time as the butter and sugar I felt SO totally validated .. ! This has been my method for years .... It just seemed to make more sense .. Glad to see someone else doing it .. : )
Nice way of giving out steps...wonderful
Love Dorie. Great step by step instruction & tips. Thank you. Also that yellow long measuring spoon is beautiful. Where can one get it, please?
Just watched this on 12/01/22 I love Dorie, she is so cute and fun..watching her makes me want to bake and I wish she was my friend!
When I worked with Julia Child. ❤️❤️❤️
I love ❤️ Dorie.
Wow my favorite cookies without Chocolate..Just simple tasty cookies
I love your ideas, very Nice 😘🤩👍♥️
I just have to let this one out: You are so adorieble! ❤️
Delightful video 🎄💖🎄
Great video! I really like this pastry chef and am going to bake and frost these cookies later today. 😀 thanks.
Gonna make this during the weekends!
Thank you. This i call a rich roll cookie and it is perfection! I'LL have the tiny one please!
MOAR DORIE PLS!!!
I just discovered this recipe and the results are amazing!! Thanks so much for sharing ! I would like to add some yuzu marmalade to give it a yuzu flavor. Can I add a wet ingredient without compromising the texture? Or should I add more flour? Thanks for the guidance
This is genius
these long measurement spoons are super fun, what are these/where to get? - can't find on the link provided in the description box
LOVE this recipe and your wonderful tips and tricks, Dorie! I can’t wait to try it! Would this dough work as a spritz cookie? If so, should I chill the dough before putting into a cookie press?
Yum, thank you.
I've never made a cookie without baking powder or soda. This will be interesting.
Love her
Just curious, why use all purpose flour instead of cake flour?
So conflicted. I saw Dorie putting various cookie sizes in the same pan. I've been told then they bake uneven. If Dorie is doing it though it has to be perfectly fine to do.
The smaller ones look overdone for sure
Yeah, I feel like I'd have to bake the different sized ones in a batch together. Maybe it works if you have cooking superpowers.
That’s ALOT of butter!
It probably just LOOKED like a ton
It’s a pound. It’s a big batch so you can make a lot of one or several different kinds.
I think this meant for people hosting though the holidays. I could see using this to make thumbprint or gingersnaps.
Ha! ha! You did get flour all over.
So why does everyone use kitchenaid mixers when they leave unmixed stuff at the bottom? And it is a hassle to pour incredients in while mixer is running. And you have to stop the mixer, and take the bowl out to scrape the sides. Kitchenaid needs to step up and improve their mixer so the bowl is either offset a bit, or can slide out, so all this is easier. Powerful is good, but they could do better.
And for this recipe it takes like 3 minutes with a whisk to cream the butter then add the eggs. Switch to a mixing spoon for the dry and you are done. Tasking out that big machine and then breaking it down... Just more work I think.
Uber Glamazon agree! I have one but rarely use it due to the additional effort!
Tracy Strombotne For those who are an older age, the KitchenAid really helps by repetitively executing the more strenuous tasks that younger people have no trouble performing.
There's that little slide you can use to pour ingredients in while it's running. But I've never used it. Usually I find if I'm pouring in too much stuff to do it easily from the side, I'm probably pouring in *too much stuff* at one time. :D
And while I'm not yet at an "older age" (40s), like @@TheBeautifulDisaster I appreciate the break it gives my hand, as I have a finger that's kind of screwed up and prone to locking in place if I grip too hard.
I think most of people don't mix cakes and cookies enough in their stand mixer. Most cookbook caution against over mixing. Even mixing by hand you can have the same issue. A bakery owner I follow once said, she always will turn her mixed batters into another mixing bowl to see if there are any streaks of flour or egg. She said it was worth cleaning out another bowl.
text