Rachael of Confessions of a Tangerine-tart has chosen this weeks Tuesdays with Dorie recipe. I made these cookies a few months back and was very disappointed.
The dough is more like a tuile batter than it is a cookie dough. So I got what I expected, flat sugardaddy like cookies. The malt seems to caramelize in the oven and the recipe didn’t call for the dough to be chilled. The mixture of the two was gounds for flat cookies, but I went along with it.
When I saw the recipe of the week I had to give it another go. I did make a change this time around, I chilled the batter for 30 minutes before going into the oven.
The cookies still didn’t come out like the photo in Dorie’s book, but my guests didn’t seem to mind. They inhaled them. If you would like to give these cookies a go, you can find the recipe on Rachel’s blog: Confessions of a Tangerine-tart