If there’s one thing I’ve learned from being in Tuesdays with Dorie, it’s that Dorie Greenspan knows cookies. Some of my favorite recipes of hers have been cookies and I’ve stated before that if she were to do an entire book on them I’d be thrilled. And fat.
I’ve never made a Dorie cookie I didn’t love and this week was no exception. Coconut Butter Thins have a butter based dough with macadamia nuts, coriander, coconut and lime zest. There’s a lot of texture packed inside one thin little cookie. And they’re sort of tropical like in flavor which is a nice change from say, peanut butter or chocolate chip that we all might automatically gravitate to on a more regular basis.
The final baked product came out thin, crispy, crumbly, almost like a shortbread. The interesting thing is I actually liked these better pre-bake though. Not that anything was wrong with them post-bake, I just happen to like raw cookie dough a lot and thought on these the flavors and textures came through better on the cold, unbaked dough.
I only baked for 15 minutes instead of 18. I had some spreading issues during baking and my fork marks totally disappeared. No worries, I just poked them again once they came out of the oven. I wish mine held their shape a little more, perhaps freezing the dough in addition to chilling (24 hours in my case) would also help. These did remind me of the issues I had with the Brown Sugar-Pecan Shortbreads.
Please Dorie, more cookies! And thanks to Jayne of The Barefoot Kitchen Witch for choosing Coconut Butter Thins for the March 31, 2009 edition of Tuesdays with Dorie. Next week, it’s Banana Cream Pie selected by Amy over at Sing For Your Supper. I’m happy. See you next Tuesday!