Recipes

bakery-style butter cookies + the new book is here!

Today my second cookbook, five years in the making, Smitten Kitchen Every Day: Triumphant & Unfussy New Favorites, at last leaves my noisy, messy kitchen and, perhaps, makes its way into yours. I am, as ever, a nervous wreck. I hope you love it. I hope you find a new favorite recipe (or 5) in it.

smitten kitchen every day

I hope you make the granola biscotti and have them on hand for breakfasts and snacks for weeks; I hope your weekend is filled with sticky toffee waffles and breakfast potato skins. I hope you make a big batch of the dressing and the crumbs tonight for the kale caesar right away and keep them in jars in your fridge so that you can make more every night, as we do for weeks on end throughout the year and when you need a break, move onto the sushi takeout cobb. I hope you’re as excited as I am that there’s a soup section this time (including a mini-matzo ball soup that’s completely vegetarian and a grandma-style chicken noodle soup that’s cozy and economical and the only way I’ve made it since). I hope you find that the artichoke galette tastes a whole lot like that retro parmesan artichoke dip and it’s not an accident; I hope you don’t roll your eyes when you read about Debröd (but I’ll understand if you do); I hope you see why I make that herby baked camembert for every party and probably always will. I hope you’re excited that most of the mains are vegetarian again (halloumi sheet pan roasts and puffy dinner pancakes and a wild mushroom shepherd’s pie) but the meat dishes are ones I couldn’t shut up about (meatballs marsala with buttered egg noodles, street cart-style chicken and rice and short rib carnitas). And I hope you know that one of the most bonkers parts of this book is the Party Cake Builder, 7 different one-bowl, dead-simple cakes and 4 easy frostings (think: The ‘I Want Chocolate Cake’ Cake and then some) you can mix and match and present as cupcakes or sheet cakes or layer cakes without a lot of planning because I know — believe me, I know — most birthday cakes are made with love, devotion, and good intentions, but also at the last minute. And I hope you’ll see why I think the cookie section has some of my favorite recipes yet, because we’re finally going to crack the code of those bakery cookies so they at last taste even better than they look.

smitten kitchen every day (hidden cover)


Because this book is for you, to everyone who has come to the Smitten Kitchen to read, to cook, and to share over the last 11 years. This book is a thank you for inspiring me every day to become a better cook and writer. You are the very best part about this gig.

***

And these are the cookies I have promised. When I was in high school, I worked at a local bakery several times a week after school, but on the wrong days. The best day to work was Tuesday, otherwise known as Cookie Day. The bakers would bake off all of those long and star-shaped butter cookies before they left and leave out piping bags loaded with jams and chocolates and trays of sprinkles, chopped nuts, and dried coconut, and whichever two people were lucky enough to have the afternoon-to-closing shift would get to spend most of their time in the back, filling and dipping and rolling. But never me. Two girls, sisters, had the Tuesday shift, and never, ever missed or traded an afternoon; believe me, I tried, I pleaded. In the 2-plus years I worked there, I got to cover only once, but I remember every second of it, because it was the best Tuesday of my life.

in a piping bag
bakery-style butter cookies, piped

You can still get cookies like this at a lot of bakeries, and our nostalgia for them may be strong, but the reality of them these days is by and large underwhelming. They’re usually ordered from a central supplier, and, if that isn’t bad enough, artificially flavored. Still, these are not the kind of cookies I’d ever felt the need to make at home, because it’s quite a production. Recently, however, something snapped—perhaps the last, frayed tether on my sanity; don’t read ahead if you don’t want to know this—when I realized they’re astoundingly easy to make at home with real butter, good vanilla, and sea salt. The dough is ready to bake right away, so it’s about 15 minutes from mixing to baking, 30 minutes to cool, and then you’re just some jam in a sandwich bag with the corner snipped off, melted chocolate chips, and all the sprinkles you can get your hands on from making every day like Tuesday. This time, my assistants are shorter and cuter, and, because even they know how awesome Cookie Day is, 100 percent as unlikely to miss their shift.

bakery-style butter cookies
bakery-style butter cookies

Ask me anything: Today, in celebration of this book’s birthday I am doing a Reddit AMA at 12p ET, i.e. very very soon. Ask Me Anything!

Fall Book Tour! A book tour begins tonight evening right here in NYC. Boston, Toronto and Chicago follow before Halloween (when I’ll be home, stealing candy from my kids while they sleep, as per tradition) and Philadelphia and Washington DC next week. Almost two dozen cities in total, I hope this means we get to meet. [Tour Details]

Bakery-Style Butter Cookies


For more of that Italian-American bakery flavor, you can add 1/4 teaspoon almond extract and a little bit of lemon zest to the dough. You can use this same dough to make round star cookies, piping them accordingly. In bakeries, these are often baked with sprinkles on top or sold with a candied cherry pressed into the center; they’re less often dipped or filled.

    Cookies
  • 1 cup (8 ounces or 225 grams) unsalted butter, softened
  • 2/3 cup (135 grams) granulated sugar
  • 2 large egg yolks

  • 1 teaspoon (5 ml) vanilla extract

  • 1/2 teaspoon fine sea salt
  • 2 cups (260 grams) all-purpose flour
  • To finish
  • 1/2 cup (160 grams) jam of your choice

  • 1 cup sprinkles, chopped nuts, or finely shredded dried coconut
  • 10-to-12-ounce (285-to-340-gram) bag semisweet chocolate chips or chopped chocolate

Make the cookies: Heat the oven to 350 degrees. Line two large baking sheets with parchment paper.

Combine the butter and sugar until well blended and light. Add the egg yolks, vanilla, and salt, and beat to combine. Scrape down the bowl and beaters. Add the flour, and mix just until the flour disappears. Fit a piping bag with a medium (approximately 1/2-inch opening) French star tip [I’ve got the Ateco 866 but others will work], or you can use a large plastic bag with the corner snipped off.

Pipe the dough into about 1/2-inch-wide, 1 3/4-to-2-inch-long segments, spaced about 1 inch apart, on your baking sheets. It’s possible a professional would have a better way to do this, but since I am not a professional, I use a knife or scissors and simply snip off the dough for each cookie, giving it a clean finish. Bake the cookies for 11 to 13 minutes, or until they are golden at the edges.

You can cool these completely on the baking trays, or for at least 2 minutes, to make them easier to lift to a cooling rack. Let the cookies cool completely. Repeat with the remaining dough.

Assemble: Meanwhile, place your jam in a sandwich bag, but don’t snip off the corner until you’re going to need it, to limit messes. Place the sprinkles on plates with rims or in shallow bowls. Melt the chocolate chips in the microwave or in a small saucepan until they’re three-quarters melted, then stir to melt the rest. (This will keep the chocolate from burning or overheating.) Place the melted chocolate in a bowl with a good depth for dipping. Line two large baking sheets with parchment, or just use the cookie trays you baked on, wiping off any excess crumbs.

Once the cookies are completely cool, flip half of them over, to become the bottom half of your sandwiches. Snip a little corner off your jam bag, and squeeze a little down the center of each flipped cookie, but not so much that it will squeeze out when sandwiched. Sandwich with the other half of the cookies. Dip each a third to half of the way into the chocolate and (trust me) let it drip off, wiping away any excess. (I know we all love chocolate, but the sprinkles will slide off if it’s too thick.) Roll the cookies in sprinkles, then return them to the baking sheets to set. You can pop them in the freezer for 5 minutes to hasten this process along.

Do ahead: These keep at room temperature in an airtight container for a week.


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290 comments on bakery-style butter cookies + the new book is here!

  1. SallyT

    YESSSSSSSS!!!! I just checked Amazon to see when my book is arriving – is it weird if I leave work early to go home and read it? (Don’t tell anyone…). I can’t wait to make these cookies, but more importantly, see you TOMORROW! THANK YOU!

  2. Jane M

    If I buy the book now can I still come to Maplewood to see you in December? These cookies look fantastic. I need a trip to NY Cake PRONTO!

  3. Ramadivya

    Yay! I’m so happy it’s finally here — I wish I could come out to one of the Washington DC dates but alas I work so far away and TRAFFIC :( Anyways, I can’t wait to pick up a copy and can’t wait to try some of the vegetarian mains!

      1. Ramadivya

        Awesome – I ordered the book today! I have tried many dessert recipes from the blog (peanut butter crispy bars, triple berry summer buttermilk bundt, pumpkin bread! only to name a few), so I am rather excited to try some savory vegetarian dishes from the book.

  4. Charlotte in Toronto

    I’ve been waiting for these cookies since you teased us with them about a year ago. I’m so excited to see you on Thursday night. Congratulations on your new book. 💟

  5. Susan

    Deb, it is gross and cold and rainy here for the second day in a row and my afternoon is full of Very Important Meetings but if I get the Amazon push notification that your book has arrived at my house I will be Very Tempted to come down with a sudden illness and run home through the rain to immediately Cook All The Things. Mazel tov!

  6. I was SO EXCITED to get the book yesterday, and reading the table of contents alone made me terribly happy. I got unexpectedly busy last night, so I’ve barely gone into it, but the intro — and I rarely read intros — was so warm and inviting that I sighed. Thanks for all the writing you’ve done over the years, which is an inspiration and a touchstone for me in my own work.

    And thanks, also, for these cookies! I didn’t grow up with this kind of cookie — is it a Northeast thing? — but they look so inviting and friendly. Looking forward to it.

  7. Tzipor

    Will this work in a cookie press? I’ve noticed a lot of recipes will work in a piping bag and cookie press (all though i know they will be differently shaped) i love the press though, makes dozens of cookies in half an hour <3 I love your website to Deb, only food blog I read, and you describe food so well, even stuff I might not like you make sound good

      1. Beth

        I tried it in my plastic Wilton cookie press and had to squeeze hard enough that it broke the handle, at which point I switched to the sliced-dough-log technique.

      2. Tzipor

        No, but i probably will try it someday. I have a metal cookie press so maybe it will work ok. And sometimes i add a little milk if the dough is to crumbly mayne would work if dough is too stiff too.

  8. Sara

    Super excited that your book is coming today (helps that it’s cold and rainy and perfect cookbook perusing weather)! I’ve used your first book at least three times in the last week–last night to sub your pie crust for something I was making because with your recipes I don’t have to think–I just KNOW they are going to work. Congrats and yay!

  9. It made my day to see in my inbox that your book had arrived and was ready to download.
    Congratulations Deb. The recipes as always look amazing, book is easy to navigate, great job.
    It’s a great day
    Thank you

  10. Emmy

    I sort of thought you would say something about how the cookies will likely turn out imperfect and different sizes, but somehow it always seems to work out that there’s another one that came out extra round or super long ;) that’s my experience with homemade sandwich cookies, anyway.
    I think I will have to try these with my short, cute kitchen assistant.

  11. Mary

    Completely distracted at work, because Amazon let me know that my cookbook is coming today!!! I CAN’T WAIT. I made so many things from your first book, loved them, and want to try all the news.

  12. kandy

    I rarely buy cookies (since I’d much rather bake my own) but have yet to find a recipe that mimics the airiness of a Pepperidge Farm Mint Milano cookie. Would these be a good base?

    PS—I bake for a restaurant and put your carrot cake on the menu for fall, and it’s flying out the door! 😋

  13. Nancy

    My book is arriving today as well! I’m guilty because I bought it as a birthday gift for myself since my birthday is a few days later…

  14. StephanieR

    Congratulations! We are so excited for your new cookbook! I preordered it and may just be waiting by the door all day until it arrives :)

  15. Stacy

    I work second shift so I won’t be home until about 10pm tonight (boo!) but I. CANT. WAIT. I will be up all night reading. So excited for you!

  16. LG

    Happy book birthday, Deb! I have loved your blog (and the other cookbook) for many years and am so excited about this one. I can see how much love and work and thought went into it and hope you know how deeply we appreciate you. (One of my dear friends and I refer to you as “Deb” in conversation like we would a person we know in real life. “I think I’m going to try Deb’s broccoli rubble this week, have you made it?”) Cheers and hugs and many cookies to you!

    1. Pamela Sanchez

      Love it, you two are not alone, I do this too with a friend (and really my whole family knows who I mean when I refer to Deb :)

  17. Marshall

    Hi Deb!

    I am likely among many who are eagerly awaiting the delivery of your new cookbook. I’ve been coming to your website for years and I’m thrilled at your continued success and enthusiasm/passion for cooking and baking. Thanks for sharing your kitchen adventures with us :)

  18. Debra

    Congrats, Deb! I am so excited to meet you in Dallas and to pick up a copy of the book!!
    I’m wondering if these can be filled with a chocolate ganache…or any other chocolate-type filling. Perhaps that is not traditional, but I am always looking to add chocolate if possible!

  19. Ahren

    I was at Barnes and noble yesterday trying to be good by looking at some vegan side dish recipes but then I saw your book and the vegan books just could not compare! I can’t wait to make the blueberry muffins and the coconut melt-aways!

  20. tree town gal

    So excited! And huge CONGRATULATIONS, Deb! We are so proud of you and thankful for your loving and hilarious and non-judgemental guidance. You make cooking a joy… and thanks for continuing to share glimpses of the kids. You know some of us truly come by for just that sometimes. ;) Well done!!

  21. kimberly

    My book has arrived (via AMAZON) & I also have a copy on hold at our local, independent bookstore in downtown Cincinnati. SO EXCITED to read mine & to give a copy as a gift! YEA Deb!

  22. Kat from New Jersey

    I work at a bookstore so I got my (pre-ordered) copy at work yesterday evening and I looooooooooooooooooovvvvvvve it. Somehow you managed to see inside my mostly-vegetarian life and invented a vegetarian shepherd’s pie recipe that looks like it keeps the umami richness of the original. Thank you so much! If anything, I think it’s also slightly prettier (shhh, don’t tell anyone but you’re my favorite) than the first, but damn are they going to look cute together on my cookbook shelf.

  23. Emily

    So excited to get mine! I had it sent to my work so I’d get it sooner, and I just got the email that I can pick it up in a couple hours! My sister’s copy arrived last night, so she got a preview, lucky her. I also saw a stack on Sunday at Costco (guessing they weren’t supposed to have them out until today but someone missed the memo) and I couldn’t help flipping through it a little, but I mostly wanted to be able to savor my own copy when it arrived. Congratulations on book 2!

  24. llane

    My copy was delivered an hour ago. I’ve not quite made it thru the breakfast section and I am already faced with the ultimate dilemma: race to the store for ingredients? or pour another cup of coffee and dive further into this glorious book?
    Either way, my day is MADE. Thanks and congrats, Deb! 💗

  25. tessa

    congratulations, deb! this is very exciting.

    i really wanted to come and see you in toronto, but it is not going to work out. (maybe when the third book comes out…!)

  26. Cara

    I collect recipes with abandon, but very selectively choose cookbooks. Am I really going to read this more than once? (Once is library material for me.) Will I actually make the recipes? Your first book is one I truly reach for. Repeatedly. Your second has been on my Christmas list for months… Though, my husband did just ask for birthday ideas and that’s just two weeks away…

    1. Julie

      I’m only about halfway through reading this amazing book, but already I see far more recipes that I can’t wait to make than I found in the first Smitten book. YMMV, of course.

      Mazel Tov, Deb! I can’t wait to start cooking from the new book!

  27. I will have to wait for the book as I just placed my custom order and know it will not ship for awhile. I kept hoping to figure out a way to make the Chicago or Minneapolis dates and buy a book at those signings, but it is not going to work out. I amused myself by making you promise to get to Wisconsin in my inscription from Strand. Best wishes for a great book tour and I hope I can see you again sometime!
    ps – My grams made cookies like this and they were my favorite. I always thought I would need a cookie press, it never occurred to me to try a piping bag. So excited!

  28. Monica

    I’m in the midst of making these right now, first tray just out of the oven. However, I’m getting 36 cookies total out of this recipe, not 36 sandwiches as noted at the top of the recipe. I’m using the same french tip size and I marked out my parchment in 2 inch spaces, so each cookie is 2 inches long. I’m also placing the cookies 4 across, as pictured. The cookies are great, just a note that others might want to double the recipe.

  29. Crystal

    Can’t wait to get my hands on that cookbook! I also worked at a bakery after school in High School! The wonderful baked things that came out of that bakery are unlike any I have been able to find lately, sadly. Thanks so much for this cookie recipe, I will have to try it SOON!

  30. Amara

    I went to the bookstore on Saturday and asked them if they had your new book. I’m too excited. Congrats and I can’t wait to get this one!

  31. Kelsey Lane

    I am looking forward to buying your new cookbook and meeting you in Seattle on November 13th! Though it will be a challenge, I can be patient until then!

  32. Katie

    OMGTHANKYOUFORTHISRECIPE!!! I *adore* these cookies and our favorite bakery closed after 80 years!!!! I’m positive these will bring back memories of the chocolate dipped cookies. And ps-so excited for the cookbook!!!! Congratulations!

  33. Hooray! I just got mine in the mail and cant wait to crack it open! It’s beautiful and I know all the recipes are gonna ROCK! Thanks for your tireless work, Deb!

  34. Anna

    I arrived home after a terrible Monday at work and the book was there!! My husband and I made the giant oatmeal chocolate chip cookies and they completely turned my day around. Thank you for all you do and your wonderful recipes!

  35. 2Alexs

    Forget the recipes! I am so excited for you, your family(s), all your readers! Oh Man (as my husband would say would say, from England, then OC) this is so exciting as I say. Pinkies, for good luck.
    2Alexs (Sandy & Alex)

  36. Kimberly

    Congratulations!

    Question: it sounds like here you made this in a stand mixer. I believe in your Instagram stories you made it in a food processor? Wow, am I a fan girl or what? Anyway, can either be used or is one better than the other?

  37. Does the jelly get tackier after a day or two? Filling these with jam on day one just made laughably low-friction cookie sandwiches. I had better luck filling the centers with a smear of chocolate and a dab of jelly. I think I’d try this again; but I’d experiment with some circular shapes for the slippery fillings.

    1. Nicole

      I kept my jelly in the fridge and did not take it out until I was ready to fill. I used Smuckers strawberry jelly — which is pretty gelatinous to begin with, but became more firm after chilling — and piped a thin line on one side of each sandwich cookie. The chilling and limiting the amount of jelly helped me with the slippage. Keeping them in the fridge for a bit after filling and dipping in chocolate also firmed the jelly back up again before serving.

      1. deb

        The jam soaks into the cookie and sets up a bit. It’s slippery at first but will set. Of course all jam brands will vary in thickness (I love Bonne Maman, good price, all natural, etc.) so you may find with yours less goes a longer way. Once you’ve dipped the cookies, if you pop them in the freezer for 4 to 5 minutes, the chocolate will harden and will “lock” everything in place, the cookie sandwiches and also the sprinkles or toppings. Hope that helps.

  38. Molly G

    This post almost made me cry! I am such a huge Smitten Kitchen fan. My husband jokes that all my best meals are “courtesy of Deb.” I just got a notification on my phone that my copy of the book delivered and I can’t wait to get home and thumb through it all. I’m sure all the pages will be dog-eared and bookmarked by the time I’m through reading it. Plus it’s my birthday and my most anticipated gift was this cookbook that I preordered for myself months ago! Thank you for all you do! Here’s to another 11 years of Smitten Kitchen! P.S. I hope to see you in Denver. If my newborn baby allows me to show up… haha

  39. Nancy

    How fast 11 years have gone, right!?!!! I wouldn’t want to send it with any other blogger! Congratulations Deb. Here here to many, many more!! Can’t wait to make these cookies and read the new book cover to cover!!!!

  40. diwriter

    My son (8) is a huge fan of these bakery cookies. Luckily, we live a few blocks from a great Italian bakery. In fact, I would love to take you there! (Get on the 7 or E trains, and head to Jackson Heights….I’ll take care of the rest….Indian food: Tibetan Momos; Empanadas…

  41. Madison

    Eeeee! I just got my copy in the mail and I have been fawning over it ever since as a batch of your roasted tomato soup gurgles on the stove. Sushi Cobb Salad! Pecan Slab Pie! Polenta Baked Eggs! Dry Rub Sweet Potatoes with Green Bean Slaw!
    I will be cooking my way through this in my tiny Toronto kitchen (I so wish I could meet you tomorrow, but alas I have to work). Thank you for all of the kitchen inspiration and confidence!

  42. Jill

    I love it I love it I love it I love it I love it I love it I love it I love it I love it!!!!

    I was home for A WHOLE HOUR before my husband went out and I realized my book had already arrived, and I realized he had put the box in a corner and it had been HERE WITH ME THE ENTIRE TIME AND HE HADN’T TOLD ME!!! Naturally I called him in the car when I discovered it, and scolded him, and SQUEALED when I opened to the contents page and saw the peach melba popsicles (!!!!), and then read him the names of all these recipes I cannot wait to make (he thought I was nuts to begin with and I know he thought I had lost it tonight – but then he got really excited to hear the toasted marshmallow milkshakes are in the book because I’ve been promising him I’d make those forever and haven’t gotten to it!). I don’t even know when he hung up the phone; pretty sure I just kept right on reading the names of these recipes aloud. All this to say – you’ve outdone yourself. Again; as usual. I teared up at the intro – somehow everything about this feels like old friends. This book is a total delight already. And I haven’t even spent a full hour with it yet!

    This book is so gorgeous, Deb. A million mazel tovs and a billion jumping-up-and-down congratulations-you-did-it’s!!! Thank you so much for another completely beautiful book. I absolutely cannot wait to cook my way through it.

  43. Paula

    When I was a kid, cookies like this were the best part of weekend trips to visit relatives in the Bronx. We would stop at one of the Jewish bakeries on Jerome Ave. on the way to my Aunt’s apartment. I used to make them when I was baking professionally. Thanks for all the great recipes, book is on order. Can’t wait to meet you in DC next week!

    1. ellent124

      Interesting chart–but I don’t understand cranberries and milk or dark chocolate on the NO list…I have a great cake with dark chocolate and cranberries…

  44. Molly

    Deb, I rushed home and, with a kid under each arm, went through every gorgeous page. It’s lovey. Truly. My boys were beside themselves, arguing over which recipe we’d make first. (A fight, for once, not worth breaking up.) You’ve inspired my kids to be excited about vegetables all their lives. Thanks again, Elvis. ;)

  45. Heather E.

    I’ve been anticipating this day for so long! My cousin texted me yesterday when she got her “it shipped” email. And I texted her today when I got mine first!! It really is beautiful. When I got to page 5 – granola biscotti – I almost skipped making dinner for the fam to make them immediately. I was excited to see one of my all time favorite SK recipes “one-pan farro with tomatoes” made it and I love the intro – “Studies” are true because I’d never had farro prior and I cannot imagine life with out it again! (I made your butternut squash salad with farro this weekend and it’s amazing!) I hope you know that every “thank you for making me a better cook” comment is genuine. I really truly appreciate every single post (whether I make the recipe or not). Have an amazing Book Tour! All my best, Heather

  46. Francoise

    If these are anything like your sprinkle cookies, they’ll be amazing. I agree that this type of cookie is almost always such a disappointment on the cookie platter. Why do bakeries insist on making them dry and flavorless?! Can’t wait to make your version.

    See you in Maplewood!!

  47. Ruth

    I! love! this! book!

    I truly love your first book, and regularly refer a number of its recipes, including the pie crust, apple pie, and apple cider caramels, but just this one feels like it’s on an entirely new level! When I got to the party cake builder section, it felt like you wrote it just for me. I was weirdly skeptical of the title when it was revealed months ago, but, having now poured over the pages and pages of recipes, I can confirm that it is perfect! I could spend weeks in the breakfast section alone. The granola biscotti is currently cooling between bakes.

    Thank you, Deb!

  48. Gabrielle Ayala

    Hi Deb,
    I am a long time reader and first time commenter. I received your second cookbook in the mail today and am delighted (parmesan dutch baby! granola biscotti!!). I got your first cookbook the year I first lived on my own with a kitchen, mostly I made peach pancakes, and once, the pork chops with vinegary potatoes to impress a new boyfriend (now my husband). Your recipes have been with me every step of the way as I’ve learned how to cook for myself and my honey. Thank you so much for this lovely new book!

  49. Ashley

    Picked my copy up on Friday. Made the street chicken and rice Saturday and the Brussel sprout pasta tonight. Win-Win! Congratulations. Hope to see you in Mill Valley in November.

    1. Autumn

      Try using a cookie press, either with the bar shape disc or a coupler with a star shaped piping tip. You can press out long strips of dough down the length of the cookie sheet and then with a knife, cut each strip into cookies, or cut the dough into individual cookies while pressing the dough out. Takes a little practice but works better for me than a pastry bag where you have to maintain the right amount of pressure in order for the cookies to come out uniformly.

      You could also press the dough into a square cake pan or jelly roll pan (depending on how thick/thin you want the cookies), score the dough into bar shapes (pizza cutter works well for that), bake, then cut or break them apart and proceed with filling then dipping them into chocolate. They won’t look the same as the piped/pressed ones, but will certainly taste as good! If you want more of a decorative look, you could make lines in the dough with the back of a fork .

  50. Catherine

    CONGRATULATIONS!!! My copy arrived in the mail today, though sadly had been out all day so only now am I able to crack it open. Can’t wait!

  51. KJ

    I’m so excited! I just checked Amazon, and my order has left the warehouse! I’m imagining it winging its way over the Pacific Ocean all the way to Australia. Estimated arrival is November 6, but I’m really hoping it comes sooner.

  52. Brooke

    My book arrived yesterday, and I had to fight with my 12-year-old and my 14-year-old to even get my hands on it! They think we should try a new recipe from each chapter every week. I’m in, as long as we start with the Sticky Toffee Pudding Waffles! Thank you so much Deb, not only for all of the amazing recipes that are now family favorites (and the new favorites we are about to discover!) but also for inspiring my teen and tween to get into the kitchen with me.

  53. Deeebbb, yay! Ok, I’m sorry to be “that” a**hole, but is there any way on this earth that I could freeze the dough and have them work for future cookie needs? I’m preggo and I love these cookies something fierce – not only because they’re delicious, but they really remind of me of a favorite time in my life – I really want to bake and freeze for when the baby comes….. I’m going to need these often. :)

  54. theenigmas

    Deb, the new cookbook is EVERYTHING. You’ve absolutely nailed it. In fact, the only word I think that really captures how sublime it is (the mix of so many new veggie recipes! The sections upon sections of dynamite pasta, appetizers, and soups! The breakfasts alone! Those carnitas tacos! The cake builder!) is, in fact, “triumphant.”

  55. My book came on Monday– insert gleeful clapping– I paged my way through the first 3 chapters and now I have to travel tomorrow. I will be taking it with me! I am definitely looking forward to making the breakfast potato skins and making the dressing with the raw carrot- once I replace my deceased blender. BRAVA!! It is beautiful, can’t wait to discover what else there is.

  56. Lorie Hartsig

    Just received your FABULOUS cookbook! I am reading it like a book, trying not to miss a crumb! Thank you….. esp. enjoy the photos of your “helpers”.

  57. Miriam Mc Nally

    Thank you Deb.
    For the book, your website, all the amazing recipes.
    I too have a tiny kitchen, and you inspire me to cook, rather than bemoan my lack of facilities.
    This recipe (and the video is brill!) is perfect for a ‘homeless cafe’ that I bake weeks for: something bright and fun to make their lives a little less awful.
    The very best of luck with your book tour, and I know the book will be a TOTAL success.

  58. Congratulations Deb! The new book looks fantastic! So many of your recipes are already our favourites, I can’t wait to add more!
    Love the website, love the books! Thanks for keeping dinner (and all other mealtimes!) interesting and fun X

  59. megan

    I’ve been making a similar recipe to this for a long time, lovingly in my house called Fat-ass cookies. The recipe is from my ex-husband’s Oma, that’s how good they are: I kept the recipe, not the husband. I like to use seedless jam as it does less to disrupt the crunchiness of the cookie and the sprinkles (or jimmies as we call them). Also, rather than a piping tip and bag, I use a cookie press with a zigzag plate to make the long sandwich portions, and like any cookie I throw the dough in the fridge for little while to harden. These look wonderful!

  60. Lindsay

    Thanks to Amazon Prime (insert all the praise hand emojis), I received my cookbook yesterday afternoon! I may have actually squealed when I opened the box. I cannot wait to read it cover to cover. Congratulations!

    Also, thank you for making the actual hardcovers on both your books so beautiful. I like to remove the paper jackets, as they always get torn, but most books are just plain underneath. Not yours!! Yet another thoughtful touch.

  61. Kalai

    Dear Deb
    I’m a Singaporean girl reading and cooking from your blog for a while now, and I happened to be in NY this week for work and was mightily pleased I was able to get your book from Amazon on preorder.its not available where I live. It came this morning and I’m happily taking it back home to cook from and enjoy. Congratulations !

  62. Margy

    Any advice on piping? I never do well with it. Meaning I never manage to do it at all.

    Your book came from the Strand – beautiful in every way. As other posts say – it shines with love and care.

  63. Sugarbear momma

    These are in the oven as we speak. I was sitting in my kids karate class last night obsessing over your new book and yelped to my husband that it says its going to be delivered on WEDNESDAY! Today! I ordered it in May. I am so stoked. I really can’t wait. I might just eat a 1/2 dozen of these cookies tonight while thumbing through your book.

  64. Anna

    Like the rest of your fan club, got my copy yesterday and it was definitely the best part of my rainy Tuesday. Which recipe to make first??? I’m excited for the meat dinners (my family are carnivores) and the new baked treats (for me). Also, loved hearing your voice throughout. One question (already!): how long to reheat the frittata? Unlike you, I have tons of houseguests… so this recipe will definitely come in handy, especially as a make-ahead. Thanks, Deb, for keeping it real, and many congrats, on a beautiful cookbook and family!!!

  65. SarahJean

    I don’t often leave comments but I read your site all the time, it’s my go to place whenever I need a recipe. I love the way you write, your photos and that you making cooking good food part of real life not something unattainable. Your blog is like reading letters for a pen pal. I am so excited about your new book, I asked for it for my birthday, and cannot wait to get it! I know I will love every page, and I need to make these cookies on my next day off! Thank you for this special place to come and be swept away into dreams of cakes, salads, soups and then like… it may sound super silly but your writing to me is like the kitchen version of Jane Austen :) and the Smitten Kitchen is my happy place. Congratulations on your new book!

  66. Susan Polk

    The book arrived yesterday after a very long pre-order wait! It’s fabulous, and you’re the best. And the Pizza Beans from the book and sneak preview blog post are already on rotation with two adult sons in their own kitchens. Thank you, thank you!

  67. Leanne S

    Your book arrived yesterday and I never thought a cookbook would be unputdownable, but this one is! My friends and I are already talking about a smitten kitchen potluck party (feel free to steal the idea if it has not already come up) and I have no idea what to cook first, my head is spinning with (if I made X this weekend (where X could be frittata or chicken soup, say) then I’d have lunches etc planned for the week! and I haven’t made it to the meat mains yet!

    I have one question, and as I know nothing about Reddit (sad, but true), what’s a good substitute for nuts in, oh say, the frangipane that goes on top of the brioche french toast? I have a deathly allergic husband and somehow I think my usual standby (sunflower seeds which works well for savory dishes) isn’t going to work here. Although, I guess I could make a chocolate chip version….

  68. Cate

    Congratulations on the new book! I have already flagged lots of recipes I’m going to make this week. Can’t wait to explore it more and hope to make it to Boulder to see you. Great job!

  69. Congratulations on this beautiful, inviting, delectable book! And thanks for publishing another wonderful addition to our kitchens and bellies. Your talents are very much appreciated in our house.

  70. Allyn

    The new book is the BOMB!!! (and I mean that in a good way) I just got through the first four breakfast recipes last night before I nodded off, and I want to make all four of them! Nicely done!

  71. Stephanie

    I am so excited to make these as I love them and my kids will love making them with me.

    Any idea on how in the bakery the jam is “hard” and you can peel it off. I have the same issue when making rugelach that the jam part never really mimics the bakery experience. (Will take tips on that too. ) thanks

  72. Dear Deb,

    Amazon delivered your book yesterday. I let out a sigh of happiness as I discovered what was in the brown cardboard. My husband gave me a funny book until I said it’s the new Smitten Kitchen Cookbook. I had tears in my eyes as I read the introduction. You’ve been my “cooking friend” for a very, very long time now. As I look through the book, no cooking yet, I can tell I like it better than the first one. So here’s my creeper moment, we spent Thursday through Sunday of last week in New York and my biggest dream was to get to meet you! My only complaint…you aren’t coming close to Ohio, remember we’re the state that gave you Buckeyes. Thanks for your work, I can’t wait to begin cooking with you.

    Kelly

    1. Deb, it was lovely to be in the same room as you last night. From what I saw, you were gracious and kind with the kajillion of us who showed up. Sadly, the venue had not prepared (done their homework) and that meant many of us had to wait for a book to arrive (not sure everyone got one), and I eventually had to give up on getting mine signed (and meeting you – that was the toughest part), because I had an hour and a half drive home, and only 70 of the 200 plus of us had moved through the line in 2 hours. So glad so many people showed up to let you know how much we love you, and sorry that the infrastructure didn’t quite work as well as it should have. Next time!

      1. LisaMary

        Deb, I second LisaMNoble’s sentiments – was so nice to see you, from afar, in Toronto. Was so disappointed in the venue, although I snagged a copy of your book I gave up waiting in line as I just don’t have that patience. But I perused it on the (long) subway ride back downtown and can’t wait to make so many of these delicious recipes. It was nice, while waiting at Chapters, to talk to other fans to see what they like to make best – I was pushing confetti cookies HARD.
        Good luck on the rest of the tour – and please come back!!!
        Lisa

  73. Diane

    Love, love love the cookbook – it was waiting for me when I got home from work yesterday – can’t decide which recipe to make first!

  74. Ruth in VT

    I AM SO EXCITED! This came in the mail just before dinner and I really just wanted to get in bed with your book and read it cover to cover. I settled for surreptitiously paging through during dinner. My husband and 3-year-old humored me. Thank you for writing this beautiful book and including all of us in your process.

  75. Karen

    What a lovely surprise package I had on my doorstep! I’ve only had a chance to read intro so far, but all I can say is THANK YOU. You get me. You’re a busy mom with a passion for cooking and you’ve found a way to make it all work with good meals that are unfussy. That is exactly what I need in my life, and it’s so conveniently packaged in a gorgeous book. If this is anything like your last cookbook then every page will be splattered and annotated by New Years. I love that every recipe has a picture, I love how it is organized, and of course I love reading your stories on each page. When I cook your recipes I feel a connection to a larger community and that’s a great feeling. I can’t wait to see you in Denver!

  76. Karine

    Deb, I received the book yesterday evening and I looked at all the recipes and beautiful pictures. I simply love your book! Thank you so very much! I definitively have the chicken noodle soup on my list (I used to use the one you have on here and one of my daughters keeps asking me when soup season is), these cookies, the tenderloin,… I love the “build your own cake” section, so clever! I finally have all of the cake components/options in one place. Yay! Thank you, thank you, thank you for this awesome book! I hope to be able to come see you on your tour in Washington DC.
    PS Oh and I forgot to say: your pumpkin bread is the one recipe I make every single year! Several times! Even a friend of my daughters asks for it!

  77. Allison

    Deb, I’ve been reading your blog, cooking your food, and baking your bakes for years and years and you’ve never steered me wrong. I’ve recommended your recipes countless times. For me to add your book to my Manhattan apartment is a sign of my great respect for the work you do in the home kitchen. I really hope this effort has brought prosperity to you and your family. Congrats!

  78. Meg

    My copy of the book arrived yesterday. The photography is beautiful and the recipes look great. I will be trying many of them over the next few months. I appreciate the large selection of vegetarian dinners.

  79. Nikki

    Mine arrived yesterday too and I have no idea what to make first! So many choices! I also appreciate the vegetarian recipes, even though I am not veg, but try to sneak in as many veg meals into the rotation as possible.

    I loved the intro where you talk about the challenge of putting a healthy meal on the table for your family. This is my challenge too. Some days I win, some I fail, but there are more wins in the column because I rely so heavily on SK recipes. You really have made that aspect of my life much more manageable. Thank you, thank you!

  80. Autumn

    These cookies are beautiful. I make them at Christmas time every year using a cookie press. Makes it a lot easier to get uniform shapes. Sometimes I use the zig-zag bar plate which makes ripply bar shaped cookies, or I use a star tip that goes into a coupler that fits the cookie press. I’ve made other shapes as well–stars, wreaths, rosettes, etc. Also have flavored them with mint (use chocolate or white chocolate ganache filling), rum, eggnog, almond, lemon, and rose. Adding cocoa for part of the flour makes a good chocolate cookie which is excellent filled with cherry preserves.

  81. Joycelyn

    My book was delivered early evening last night which was almost instantly followed by a complete city power outage due to a suspicious power substation fire.
    Power now this next day mid afternoon in our area now back on, thank god, ( not for a good many other’s though) so am eager to peruse your much anticipated second book right after dinner.

  82. MJ

    My copy of the book arrived yesterday, and I spent some time looking through it. It’s beautiful! First up will be the red lentil soup, and then the street cart chicken, meatballs Marsala, and short ribs carnitas. Looking forward to trying all of those and more.

  83. Laura

    I spent my lunch break at work today reading through this book. I love it! There are so many recipes I want to try. I think I may have to start with the artichoke galette. Congratulations on an amazing book!

  84. Janet

    Amazon delivered my book yesterday. Have already chosen some yummy recipes to make first. Monday I made the sausage, potato, arugula sheet pan dish. We loved it.

  85. Cathy

    Your new book is amazing! I can’t wait to cook my way through it. Your photographs drew me in and your writing style is so perfectly Deb Perelman! Love, love love!

  86. Dianne Duff

    Three copies of your book have been ordered by me. I think one copy has arrived here in Toronto Canada via Amazon, the other two are delayed by Amazon. I was hoping to get you to autograph at least one of them when you are here in Toronto tomorrow but the location is not downtown like the Eaton Centre so is too far at night to travel . You don’t happen to send out stickers with an autograph which I could put into the front of the books, do you? I would send you proof of purchase and pay for the postage. Or please come back to Toronto during the day, to a downtown location. I am sure others are like me and don’t venture out at night to unknown locations.

  87. Elizabeth Meadows

    Book arrived yesterday. Already have plans to make like 6 of the recipes and I’m not yet thru the second section.
    Thank you, Deb. You make the world brighter for me. And I guess also for the folks I cook for!

  88. Amy ZC

    I made these this afternoon for my mother-in-law’s birthday and they’re just so…perfect. They’re so quick and easy to make and look like they required much more effort than they actually did. I followed the recipe exactly and used red raspberry jam for the filling. I’ll take Deb’s recommendation and add 1/4 tsp of almond extract next time. Thank you for this lovely recipe!

  89. Jill

    My husband made the pork tenderloin with squash tonight and it was AMAZING!! We are making it again for friends on Friday night. My kids even gobbled it up! A new family staple, and it is only the first recipe we’ve tried! Congrats, Deb!

  90. I was so thrilled to have your book show up on my doorstep yesterday–it was just the lift I needed! I’m still in the ogling phase, where every time I turn the page I get a little thrill. I made the pizza beans tonight for dinner and they’re just as perfect as I hoped. Thanks for being a continual inspiration and a joy to read.

  91. ConnieC

    You are such a wonderful delight. SO excited to have my cookbook delivered, and love the recipe notes as much as the recipes. Looking forward to your whirlwind tour through Minneapolis. Thanks for all the great recipes and for sharing a peek into your life with us. Like Tina Turner, you are Simply The Best! xo

  92. Bummed to not make it off the waitlist in Boston, but so excited that I will get a signed book! I told the lady at the bookstore that I am your number one fan. Which many people will say of course. Thank you for inspiring me to find my inner smitten kitchen :)

  93. carolejm

    Congratulations on your book! And you’re coming to my neck of the woods, on a day I might be able to make it out! Maybe be seeing you soon. Enjoy your tour.

  94. Kari

    Congratulations on the book! I haven’t been through it all but I love the Bloody Mary recipe. Where are the glasses from in the picture? They look like the perfect size and shape.

  95. I preordered your new cookbook and it was on my doorstep on the day it was released. My daughter and I went through the entire book and made of a list of the order of things we want to make. We started savory with the parm Dutch baby with creamed mushrooms. So delicious and of course, there were easy to follow instructions which resulted in a flawless end product. The only modification I made was to make them in Yorkshire pudding pans instead of one big Dutch baby. This gave us 8 mini Dutch babies/Yorkshire puddings.

  96. Lisa Holtzman

    We enjoyed meeting you at the book signing last night in Boston. Congratulations on having such a great turn out (and in the rain no less). I am very excited to start cooking through the book! Everything looks so yummy and fun to make. Good luck on the rest of your tour.

  97. Allison

    Deb – congratulations on this book! I preordered months ago and was so excited to receive this book on Tuesday. I’m still flipping through it before I decide what to try first but I must say I’m blown away by the baking recipes. I don’t think I’ve ever wanted to make so many cookies, cakes, bars, etc from one book. I might have to “Julie & Julia” this to see how long it takes me to make everything out of this book, but I think it’s safe to say the next 2 months every baking recipe will be made. Hoping I can hear you talk in Boulder in December!

  98. Maria

    Oh God Deb I love you :-) these look amazing, and the cookbook cover is sooo beautiful.
    Congrats on another book! Do you want to come to the UK for an add-on to the book tour? We’d love to see you!

  99. SusannahS

    The book is already one of my favorites and I’m only about half way through – the pea tortellini in broth is top of my list for this weekend. Thanks so much for all your hard work, Deb.

  100. OMG! I love these cookies. My local bakery has them with apricot and raspberry jam fillings. I am going to make these next week! What kind of texture do they have? Are they soft and crumbly or more crisp?

  101. Melissa J Gregory

    I preordered this book, received it three days ago and have already had dinner from its recipes twice. It is lovely. Thank you so much.

  102. Lauren

    Quite sure your assistants ( wayyyyy cuter) were not wearing mascara for a publicity shoot…so their real eyelashes are amaaaaazing! They must be excited to see Mommy in print, but not half as excited as we are to have it finally HERE!!!!!! Thank you.

  103. Natan Stein

    Congrats on the new book! This may be my first time commenting, but I have actually been reading smitten kitchen and referring virtually every recipe-seeking friend here for the past 7 years or so. Each post is a new joy and we’re all thrilled to have another bookful of your sage cooking advice, sharp wit, sensible nerdiness, and general food amazingness to feast on :)

  104. Janet

    Came home to Florida from a summer in Maine and your cookbook was waiting here for me! I read the entire book yesterday and want to make every recipe!!!! Have my shopping list by my side! First up the ‘magical two ingredient oat brittle’ to top our breakfast yogurt; then ‘perfect blueberry muffins’ because, like you, I have searched and searched for the ‘perfect’ one; ‘granola biscotti’ enough said: then, because I have a cold and sore throat, ‘grandma style chicken noodle soup’. You are amazing! Wish you were coming to Florida on the book tour.

  105. Allison

    Deb, we are so psyched about your new cookbook. My six-year old twins and I tore through it the moment it arrived. We want to eat it all! Thank you for making cooking (and eating) such a joy at our house. See you next week in Philly!

  106. Stephanie

    I haven’t tried these yet. Don’t you need a leavener in these cookies to make them airy? The cookies I’ve always gotten are a little airy inside. I live in the Northeast.

  107. So thrilled the new book is here in my noisy and messy kitchen! I may need to make these butter cookies—-do they go with red or white wine?——just so I can nosh while perusing. I’ve cooked almost everything from your first cookbook and many recipes from your blog make regular appearances. Thank you for sharing your wit and obsessions! Celebrating your success! And please don’t let the network people ruin your playful spirit and your sense of fun. You are amazing.

  108. Heather

    Getting your book in the mail was like Christmas for me! Made the Chicken Marsala Meatballs tonight, they were amazing!! My husband and I had to refrain from eating the whole batch, and even my picky 4 and 5 year old ate them up. What are your thoughts on adding mushrooms? Looking forward to trying most/all the recipes, Sunday we are trying the broccoli cheddar wild rice fritters. Thank you for making my time in the kitchen exciting again!

    1. Nancy H

      I could not pipe them at all. I ended up scooping them into balls and then flattening a bit before baking, which worked much better.

    2. Jessica

      Same! I ended up thinning the batter slightly with milk so it would pipe and ended up with a light, crispy batter that didn’t hold their shape at all. However, they taste just like milanos, so I’ve got that going for me.

      1. Beth

        I’m going to try this again with either slightly less flour or a little extra yolk. I wonder which one would be a better idea…thoughts?

    3. deb

      Try letting it warm up a little. Mine are always thick but not too firm to squeeze. I could see how even a little more flour could throw it. That said, cookies could also be piped with just a round tip (large one) into a tube or maybe even rolled into little balls. I wouldn’t add liquid or anything — these should be just exactly right to spread a little but not too much as they are. If you add liquid, they’ll spread too much and lose their shape and fantastic texture. Hope that helps.

      1. Helen

        Deb – I do think too that the equipment is a thing to consider. I did try waiting for them to warm up and it did not seem to be much easier.. HOWEVER… I used a ziplock back with a piping tip and the bag edge stretch out and *pop* went the tip when I was trying to pipe. I ended up piping sans tip okay.. I wonder if a true piping bag would be needed in this scenario?

        1. Beth

          So many of us are having “trouble” with this (it’s still honestly the most delicious and perfectly-textured cookie base I’ve tried!) that I wonder if a small tweak, like removing 1-2 tablespoons of flour, or measuring the egg yolks, which can vary a bit around the country, by weight, in case some of us might need a bit more, might help?

          1. Helen

            Agreed. The cookie is absolutely delicious! and i did not make it into a sandwich, rather let the littles dip and decorate. Crushed candy bars, sprinkles and crushed oreos. Way prefer it over sugar cookie decorating.

            1. deb

              I would encourage you to *not* change the recipe, not because my word is god (ha!) but because as you said, the cookie is perfect. Less flour will lead to more spreading, compromised texture. This recipe is right. You can use your hands to massage the bag a little and warm it up.

              I use disposable piping bags that are a little tougher than plastic bags.

      2. Beth

        Yes, thank you! We’ve already made two batches and cannot get enough of these. I’m using Bob’s Red Mill Organic unbleached (maybe that’s it?) AP, 4 g of protein per serving. I wonder if it might be a brand difference. Warmth definitely does help – I crank the heat up and had somewhat better luck. I’m going to experiment with these as roll-out, cut-out cookies next time.

  109. Rebecca

    Congratulations and thank you for the new book! I’ve skimmed it obsessively since getting my copy (just a quick recon to identify what I need to make first) and am settling in today to read every word. I’m so happy! It’s beautiful and well organized and looks so delicious! I can’t wait to start cooking- thank you!!!

  110. Beth

    Absolutely delicious, crisp, flavorful and tender cookies! I can see using this batter in so many applications, especially around the holidays. I used some of the better right away and some after about an hour and a half of chilling. Even after warming to room temperature, the rested batter was stiffer and I wound up slicing coins instead of extruding cookies through a tip or press. I am reminded of something Rose Levy Berenbaum mentioned in one of her books, about eggs being smaller by weight now than in years past, and I wonder if two extra-large yolks in this recipe might yield a slightly softer, easier to pipe dough. As written, the cookies held their shape beautifully. Thank you for sharing this!

  111. Hendrik

    Why not use chocolate as glue between the two halves instead of jam – any particular reason? I find jam way more sweet than say a good 70% chocolate and what with the sprinkles I could imagine it turns out just too sweet.

    1. deb

      I don’t find the jam sweet; I usually love the tart contrast with the chocolate and cookie, however, you’re making them for you, not me! Definitely a chocolate filling works. You can use melted chocolate or maybe add a little cream for a ganache that stays a little softer. Just a spoonful or two.

  112. Maggie

    HI, Deb! I got my cookbook in the mail and have already really enjoyed reading your short essays before the recipes. I read them while eating lunch, sitting at the kitchen table. I made my first two things last night: the two big oatmeal chocolate chip raisin cookies and the blueberry muffins! That cookie recipe is fabulous! It’s just what you need, you know. I had one; my husband had the other and it was perfect. That recipe cracked me up because of your memory about your mom making the oatmeal raisin cookies from the Quaker Oats container and your neighbor adding chocolate chips and how it rocked your world. My mom also added chocolate chips and that was our house cookie for years! I have not tried the blueberry muffins, but the batter looked and tasted great and they baked up gorgeously! I promised my four year old one when he wakes up, so it shall be, and I probably will toast and add the pat of butter as you suggested! Congratulations. I am so happy to have your book and follow this site. Your success makes me happy! Thank you for caring about what you do and sharing it with all of us!

  113. Amy

    Hi Deb – I made these last night and they turned out wonderful. The chocolate seems a bit thick, would you say it is okay to make it more like a ganache by adding some cream to it to thin it down? Also, I may use these as a fundraiser and wanted to know if the base recipe is used for all the Jewish style bakery cookies and you just switch up the sprinkle colors, don’t add chocolate, or change the tip shape? Do you have a recipe for those apricot or raspberry filled twisted cookies – would that be the rugelach recipe?

    1. deb

      Re, chocolate thickeness: We found that with different chips, the thickness varied. With Toll House, very very thick! Even warming it more didn’t thin it. Still worked fine but yes, I definitely think you could thin it — I might use a pat of butter instead because we do want it to somewhat set, and ganache really doesn’t. With slightly better quality chips (not saying these are necessary; all qualities taste great here), it wasn’t as thick nor with melted chopped chocolate.

      1. Amy

        I used Guittard Chocolate. So good chocolate but still thick. Oh yes, definitely will thin down with butter and that will let it set. Thanks for the reminder of doing it that way.

  114. KayH

    You’ve made me do something I never do, post a comment on a public site. I’ve been lurking around your blog for at least ten years. I can’t remember the first recipe I tried, probably brownies or something with bourbon or brown butter, but I have a lot of favorites now. I make tortellini with prosciutto and peas almost too often. So after all these years, I wanted to share this item.

    I received “Smitten Kitchen Every Day” on Tuesday, baked a pumpkin spice cake with cream cheese frosting after work on Wednesday, and won 2nd place at a little workplace bake-off fundraiser on Thursday. That’s a great cookbook.

    Thank you for all of your wonderfully reliable recipes over these many years and for making it fun to try something new. I’ve always enjoyed cooking, perhaps because I love eating and because I want things the way I want them (where have I heard this?). Your willingness to share your own uncertainties and the efforts that didn’t quite pay off with the joy of making and sharing something delicious, helps me to see the failed or unhappy result as essential to the process and to be willing to try again. If it doesn’t work, order takeout. Thanks so much for the recipes and for sharing your story.

  115. These cookies are cooling right now (final trays are in the oven) and I’m excited to fill and dip them. I think I either didn’t soften the butter enough, though, or maybe put a bit too much flour? They were brutal to pipe…I had to get my husband to come do it, and even he had to put in a massive effort.

    As a result, mine are nowhere near as pretty as yours, but I’m sure they’ll taste delicious. Should the dough be REALLY soft and pipe easily? There is no way I could do it one-handed and snip with the other like in the video!

    Can’t wait to get the new book! I’m so disappointed to be out of town (stupid job!) when you’ll be in Dallas.

    1. Jake

      Mine also were really hard to pipe, and I tried two separate batches. I had to squeeze so hard the piping bag split open before the dough came out. So I just cut a much bigger hole and it was easier but my cookies are less than dainty.

      Was it the butter temperature? Or subs the flour?

  116. Mary Sanavia

    These are delicious!!! I used to have cookies like these when I was a little girl but these are sooooooooooo much better!!! Very easy and quick to make and also easy cleanup. (These would be perfect for little bakers, specially the sprinkling involved)
    If the batter is too thick you might want to roll them out (but I didn’t have any problems). Just let your butter get really really soft before beginning and when in doubt, weight the flour.

  117. Sarah Monsees

    These are the most delicious cookies I’ve ever eaten or made. I followed the suggestion of adding a 1/4 tsp of almond extract and some lemon zest and I don’t regret it. I also had a difficult time piping these out, so I rolled them into logs and put them in the freezer for 30 minutes, as someone else had mentioned doing, then sliced and baked them. They turned out perfect. Also used raspberry jam for the filling. I only wish I had some crushed nuts or some confetti sprinkles on hand because the nonpareil sprinkles were a little overwhelming in taste and texture (to me at least).

    1. Sarah Monsees

      Update…the nonpariels were not overwhelming at all after letting them harden into the chocolate rather than eating one the moment they were dipped in chocolate. 😅 I wasn’t sure what to do with all of the leftover melted chocolate and ended up covering all of the strawberries in my fridge with it. Basically, everything in my fridge has now been dipped in chocolate and my kids are not complaining.

  118. K Peterson

    Dear, Dear Deb!
    Just got your email this morning on Oct. 30, stating it was Tuesday, and wishing me a “Good Afternoon!” Except that it is MONDAY & in the morning! 😳
    Yet you explain everything in a few words later, by mentioning all of the cities you’ll be visiting for your BOOK TOUR!! A different city almost every day! What a whirlwind!! So it’s totally understandable that you might not remember the time of day, or the name of the correct day of the week!
    Hang in there! All of us fans will be so glad to see you! (But I can guess your family will be even more delighted to see you back home!) ❤️

    1. deb

      Whoops! I am trying to do too many things at once. The original email had been intended for the afternoon of 10/24. Got a little distracted. And thank you. I hope you found things you wanted to cook from there, just the same.

  119. Brigitte

    The above posted cookies look very good and am eager to make them. My question for you is are they a fine crumb cookie? The ones I remember from my childhood literally melted in your mouth. The recipes I have been able to find are a father crisp cookie..??

  120. Anna

    Congratulations on your new book! It arrived in my mailbox today, and I immediately sat down and read it from cover to cover. The writing and photography is great, but I would expect nothing else :)
    Unfortunately, I don’t think I’ll cook much from it- but that is more down to personal tastes and circumstances than a reflection on the quality of the book!
    I just didn’t find many recipes that I’d immediately want/be able to make. Some unfortunately feature ingredients that are not readily available in my part of the world, while other recipes just are not for me (I mean no offense, but American style buttercream cakes or sweet breakfast foods are way too sugary for my personal tastes).
    The biggest hurdle for me is unfortunately that there are very few recipes that are substantial enough to stand up as a meal on their own (half of the “vegetarian mains” chapter- potatoes with cheese would unfortunately not do as dinner in my household. Same goes for the salad chapter; such amazing flavor combinations, but only a couple would be filling enough to constitute a meal). I’m currently just too busy to spend time making something that only works as a side.
    Anyway (sorry for the essay!), thanks for the amazing blog and good luck on your book tour

    1. deb

      I’m sorry to hear you’re not finding much you like in it. I know that not everything will be for everyone and certainly salads aren’t expected to be a filling meal (although we adults do use the kale caesar and others as a light one). Where are you, by the way, and which ingredients are hard to find? I might be able to make suggestions.

  121. Brittany

    Love the book so far! Ive made a couple things already and these cookies were in that list. They are so tasty and they were a big hit to everyone who tried them.
    I found these super hard to pipe, my hands were cramped after. Is this normal or did I do something wrong here?

  122. Lauren

    Yum! Awesome cookies – I used a food processor, as shown in the video. The recipe is written for a stand mixer. Any reason for the difference?

    Cookies came out perfectly, following recipe exactly, but if making uniform 2” long cookies, this only makes 18 sandwiches.

  123. yogibabcia

    Dear Deb,
    I bought my copy of your new book a few days ago (at my local bookstore) and the recipes look so good!

    As usual, I started reading, marking recipes I want to try with a post it note..
    The post it notes were disappearing rapidly, so I started tearing them in half.
    I gave up 2/3 of the way through your book – I started in deserts, btw :-)

    Maybe I need to mark the recipes I don’t plan to make?
    Love your blog, and Thanks for all the recipes!

  124. tringa

    Deb, I can’t wait to get your second book. Your first book has gotten me rave reviews on SO many dinner parties. Even though I completely destroyed my kitchen when I made your hazelnut crepe cake, my parents and in-laws still talk about it LOL…(my dad is a lifelong manhattan restauranteur, and said it was the best dessert he’s ever had, but he might be biased lol) I never leave comments on here, but the caffeine just hit lol, so thank you Deb, for sharing your amazing recipes. Your book is probably the most used on my shelf ! <3

  125. June

    I love seeing these familiar shapes and sprinkles! I grew up in NY and love a good Italian bakery cookie. I made a 1/2 batch of these last night to test against the recipe I currently use to make them at home.

    First of all, they are delicious. Like, I kept picking them up and eating them unstoppably delicious. They did remind me more of a yummy, soft sugar cookie though – lots broke apart while dipping even though they were cool. They were so tasty to eat but texture-wise differed a lot from the sturdier, sandier cookie I’m used to finding on a bakery tray you’d bring for a holiday. I do plan to make these cookies again, but probably for a different purpose.

    Also, as others have mentioned – I got just about 20 small cookies out of a 1/2 recipe, so would assume ~40 cookies (not sandwiches) from a full recipe.

  126. Courtney

    So Saturday morning I was trying to convey to my husband my excitement over your book, which I pre-ordered months ago, set to arrive Monday. Just out of curiosity, I checked the tracking again and seriously Lost. My. Sh*t. When I realized that it said “delivered”. I hurdled our couch, our cat, and our toddler to get to that door.

    I’ve already made two recipes from it and plan on making many more in short order. Yours is literally the only blog that I follow and this is my first time commenting. THIS is how I like to cook. Keep doing what you do, lady!

  127. eljohnstonak

    Like many others, I had a tough time piping these and the yield was around 20 sandwiched cookies.

    If you have a warmer kitchen maybe you’ll have an easier time, but until the batter warmed up in the piping bag from my hands it was carpel tunnel inducing. Everything was measured out exactly, so kitchen temperature is the only variable that’s outside of the recipe’s control.

    If you’re experienced enough to eyeball it and say “that’s way too stiff” just do what I should have done and grab a cookie scoop. This is a great base for any number of butter cookie variations, just be prepared to double the recipe.

  128. Annie

    Deb! I saw you last night in Philly and can I just say — you are so sweet and kind and I so enjoyed your talk! Thanks for coming to visit us – felt like a chat with an old friend. I can’t wait to try ALL the recipes in the new book :-) Cheers!

  129. nutella

    Like others have mentioned, this dough was WAY too stiff to pipe. I live in FL, so even though I baked these during a “cold spell” my kitchen temp with the oven on was likely around 74 degrees. I ended up rolling the dough into a fat log, splitting it longways, and then cutting 2 inch pieces. I baked them flat side down, and since i’d split a log shape, I had a perfect pair for each cookie that was slightly raised on top and flat on the bottom. They baked up beautifully and I sandwiched them with warmed/ strained/ cooled raspberry jam, which firmed up well. I’ll certainly be baking these again!

  130. Pam

    I live in Arizona but my husband is in line to meet you and get my book signed in DC right now! He keeps texting me with great recipes he wants us to try. I’m so excited!

  131. Maggie

    My husband just bought me your new cookbook, so I am presently a very happy camper! I’m already dreaming about all the dishes I can try for Thanksgiving and Christmas this year. I’m attempting to bring fresh bread for the first time this year, and those cream cheese drop biscuits look especially tempting.

  132. LLK

    I’ll admit I’ve been here since the very early days, eating all the strawberries and dumplings. Life happens though and with two crazy twin toddlers, full time work, construction on our house and a million other things I haven’t been following as closely as I once had. That didn’t stop the excited and joy I felt driving through our little city nearby and seeing your book cover front and center! Congratulations and thank you universe for sending me a reminder to make time for such an awesome site!

  133. Amanda

    Thanks so much for coming to Philadelphia Deb! Already tried your suggestion for baked Camembert with accessories and it was just as much a crowd pleaser as you mentioned.

  134. Chris

    The new book has arrived on my doorstep in Canada. It is fantastic – even better than the last. I have already made the Parmesan Dutch Baby (brilliant concept) and the Broccoli, Cheddar, Will Rive Fritters.

    This is also a quick note for making me a heroine. My husband and I are building a house right now and all of the units are being built in a factory (think warm and dry with happy employees). I make a point of bringing cookies each time I visit. So far all of the choices have been yours and they have all been received so enthusiastically that the guys have been asking where to find the recipes.

  135. Sprinkle Fan

    Deb, did you use your sprinkles left over from that epic 7-pound jar you linked to from the Elmo funfetti cake? ;-) I’m so tempted to buy that mongo size, but was curious to know whether that brand of sprinkles is tasty enough to have on the “tasting surface” of cookies…Amazon reviewers are divided.

    1. Lisa

      I have that giant 7 pounder full of sprinkles and I think they taste good. I often don’t like sprinkles because they’re waxy or have a weird taste but these are good. You’ll probably go through them faster than you think!

  136. Janae

    Curious – is there a place (a page on this site, maybe?) that you could dedicate to questions/comments on the recipes we make from the book?
    I love ALL the recipes so much (it’s such a beautiful book!), but I do have a few questions and don’t necessarily want to clutter other posts. Just a thought; thanks!

    1. Shannon

      I think that’s a brilliant idea. Would love to read about what other people are making and ask questions pertaining to the book – as in, I just got a little confused reading the chocolate pecan slab pie recipe. Wondering if the steps may have been printed out of order? 😉

      1. Janae

        I just looked at that recipe and I see what you mean; she has you spread the chocolate in a crust that hasn’t been rolled and put in the pan yet. Oops! Looks like you can add the chocolate step after you’ve frozen the crust in the pan.

  137. Tamara

    WARNING: This recipe is not for the piping novice. The dough is stiff that my poor piping bag suffered a sizable hernia! Having said that, the dough is so easy to make and yields a wonderfully textured and buttery cookie.

    Overall, great cookie…couldn’t pipe the dough to save my life. Still love you, Deb!

  138. Jill

    This going to be my new go-to recipe for Christmas butter cookies. I made them yesterday for a hostess gift. They are delicious and the dough worked really well in my cookie press.

  139. Mary

    Such a delicious cookie. Easy to make, especially in the Cuisinart. Delicious flavor (added almond extract) and lovely presentation. Agree that dough was firm, but a little pre-piping massage helped make the process easier. My cookies were slightly larger, so yield was only 22 sandwiches. Definitely a new go-to recipe. Thanks.

  140. Carol

    In a moment of well intentioned insanity Inordered some plastic screw top jars with the intent to make some mason jar cakes for a birthday surprise.

    Cake had to be chocolate, but I am struggling with frosting in part because they are going to Dallas.

    Any thoughts on how to impress or at least not totally flop and not lead to severe food poisoning?!?!

  141. Beth

    I’ve never had a problem with a recipe on this site before today. I made these cookies and the batter was so thick that it broke the pastry bag. I ended up shaping them by hand but they were huge. Has anyone else had this problem?

  142. Beth

    I used extra-large yolks from chickens from a local farmer – the yolks are huge. I had trouble piping for the first couple of cookies but then the dough softened up in my hands and worked perfectly. Maybe try adding another half-yolk if the dough is too stiff to pipe?

    The cookie consistency was perfect. I actually preferred them the second day (I preferred them so much that they’re gone) – the cookie softened a tiny bit where it was touching the jam. I had apricot jam sitting around from overbuying for the rainbow cookies, so I used that and it was SO GOOD. These are far better than the dry bakery version. I’ll be adding them to the Christmas repertoire for sure! And probably doing a version with sprinkles using fall colors for Thanksgiving. We tried both non-pareils and regular sprinkles and couldn’t decided which we liked better.

    I didn’t have any lemons on hand but the almond extract was a nice addition. First thing we’ve made out of the new cookbook and it didn’t disappoint!

  143. gugs

    Like others, the dough was too stiff for me to pipe without the bag breaking. I ended up microwaving the dough for 10 seconds in the microwave which made it a little easier to handle. It could be because I used a hand beater and not a food processor like you. I am also not sure if this (heating the dough slightly) caused the ridges to be not as obvious as in your photos (or because I used a Wilton tip and not Ateco) but they were still so very delicious, using very simple ingredients.

  144. Allison

    I made my first recipe from the book yesterday – the salted caramel pretzel linzers and they are AMAZING! A little time consuming, but 100% worth it! Thank you!

  145. Lisa

    I made these over the weekend and they were really good. I did have a little (ok a lot) of trouble piping these. I switched to a larger opening and massaged the dough in the bag a bit and finally got it going. By the end it was working fine so it was probably that my kitchen was a bit on the chilly side. I will probably use a much larger open star tip next time because my cookies were small. I filled them with chocolate ganache because I’m a weirdo who doesn’t like fruit and chocolate together. They remind me of a milano or lido cookie that way. I still dipped some in chocolate and sprinkles or coconut. Will definitely do it again as they really are a great cookie. Thanks!

  146. Caterina

    Hi Deb,

    Your first book was great but you have knocked it out of the park with your new book. I made the granola biscotti and pork tenderloin agrodolce with squash yesterday. Both were outstanding. I am already looking forward to making the lentil soup, street cart chicken….. and on and on. Basically, I have sticky notes on almost every page!

  147. Jacqueline

    The street-cart style chicken and rice, oh my!!! Great for dinner, the leftovers were AMAZING. Reminded me a bit of my very favorite leftovers – takeout lamb biryani. The salad & pita bread were, you know, fine; but the chicken, rice, and sauce were all that is necessary and good in life.

    We also loved the bulgogi tacos and will be making them again and again.

    That’s as far as we’ve gotten, but the olive oil shortbread and fried plantains are on-deck!

  148. Morgan

    Great cookie! Like most other commenters I had troubles piping- but I am a complete piping novice, my butter was still a little cool & I didn’t weigh my flour- all large variables. I ended up doing these in a peanut butter cookie style, with a teaspoon scoop & flattened with a fork. I was at the signing in Dallas last night, thanks for a fun evening!

    1. Judy

      My piping was an epic fail. I ended up spooning and flattening with my fingers. Tasted delicious, but not nearly as pretty as piping.

  149. Lizzy

    Spoiler alert: this is a cookbook comment!!!! I just got over a longtime fear of working with cold butter, by way of Deb’s “Dreamy Cream Scones” (after several shortbread attempts that didn’t work out). I’ve since been on a scone spree and asked my boss what he thought about everything bagel scones. He thought they sounded gross so I tabled them on my “to-bake” list, until yesterday when I received my copy of Smitten Kitchen Everyday. The “Everything Drop Biscuits With Cream Cheese” happened this morning and they are out of control and genius. I can’t wait to make more and share!
    I have some baking experience but little cooking experience. Whenever I want a new recipe, Smitten Kitchen is always my first stop. Deb, your recipes are so approachable and delicious. Thank you very much!!

  150. Bibi Telzak

    Since your new book arrived my husband and I have not stopped cooking from it. The peanut broccoli tofu and red lentil soup are incredible. I just made the dense grainy bread (36 hour rise) and its fantastic! Thanks for doing what you do!

  151. cscherz

    Your new book is amazing! I’ve been reading (and cooking from) your site since 2007, but have never felt compelled to comment. When I got my pre-ordered copy in the mail, I thought, “These dishes look awesome! Too bad I don’t have the time to cook like this anymore and even if I did my kids wouldn’t eat most of these dishes.” How wrong I was! I left the book out on the table and my kids (ages 4 and 6) started leafing through it. They wanted to eat (and cook!) everything. My six-year-old son and I have been cooking our way through ever since. (We even made the baked oatmeal twice to figure out where we went wrong the first time. “I trust this book, Mom. We must have made a mistake somewhere. Let’s see what we did wrong.”) Your book has truly banished the drudgery and restored the pleasure of cooking. Thank you for this great source of joy and togetherness you’ve given us. What a gift!

  152. Joanna

    I would love to make these, but hung up on the sprinkles – I try to avoid trans fat but pretty much all sprinkles seem to be made with partially hydrogenated oil. Has anyone found any good ones without this ingredient?

    1. RO

      You can buy the Dutch DeRuijter brand chocolate* sprinkles on Amazon. I sampled these in Amsterdam and they are real, actual chocolate (as opposed to whatever American style sprinkles are). I went onto their company website and found the ingredients. They’re written in Dutch but there are only about 7 ingredients so you can easily type them into Google Translate. No partially hydrogenated oils! All ingredients you can pronounce. Which is to say, they do spoil so don’t buy them in bulk unless you plan to go through a ton. Deb actually discussed these at some point, maybe for the confetti cookies. *They also have orange and pink ones, but I’m thinking they will taste like actual fruit candy, which you might not want on a butter cookie. Or, maybe it would be delicious! Good luck!

  153. Nancy Kraby

    First of all, these are delicious! However, I must congratulate anyone who was able to squeeze this dough through a pastry bag or cookie press. I was making a double batch, couldn’t budge the dough, decided I must have done something wrong and tossed it in the trash. Second batch, after being very sure to follow the directions exactly, came out exactly the same. After saying things I’m not proud of, I just ended up just using a cookie scoop. I did sandwich some with jam and others just dipped in chocolate. Both ways were yummy even though no bakery would sell my final product.

  154. Nancy

    First of all, these are delicious! However, I must congratulate anyone who was able to squeeze this dough through a pastry bag or cookie press. I was making a double batch, couldn’t budge the dough, decided I must have done something wrong and tossed it in the trash. Second batch, after being very sure to follow the directions exactly, came out exactly the same. After saying things I’m not proud of, I just ended up just using a cookie scoop. I did sandwich some with jam and others just dipped in chocolate. Both ways were yummy even though no bakery would sell my final product.

  155. Fantastic recipe! These cookies taste delicious and look fantastic. Even though there are several steps to this recipe, it is actually quite quick and easy to make.
    I ‘veganised’ this recipe to suit my preferences but otherwise kept it the same. Unlike some of the commentators, I found the cookie mixture easy to pipe. I think it is probably very important to ensure that the butter is softened to ensure ease of piping.
    A super fun recipe that I will definitely make again and again!

  156. I was so excited to get the cookbook! Last night I made the lentil soup and the everything bagel biscuits. Yum! For the soup, I started with 5 cups of water instead of six, and that turned out to be just right, as I like my soups thicker. What a great combo of flavors! I’d double this next time making it for 2 adults and 2 teens. The biscuits were moist and tender and got gobbled right down. I added chopped scallions to the batter plus half a cup of ww pastry flour so there would be a little more. I’ll be making these together again, for sure.

  157. Vickie

    I’m so, so, so in love with your new cookbook! I collect cookbooks and it’s not unlike me to buy a cookbook just for a couple of recipes that look very good. Your book has so many! Also, thank you for all the beautiful color photos. Years ago I stopped buying cookbooks with no photos. Can’t wait to enjoy so many recipes.

  158. Susan

    Eeeeek! I got my copy of the book today and I am so excited! Deb, It’s beautiful. I love the dedication to your children and the weight of this book and the forward …And the first recipe; Rye English Muffins. Hello!

    Thank you for all the long days of hard work, testing and retesting recipes, taking photos and getting it all written out so perfectly. A story for every recipe makes this a book of short stories that I can enjoy even without a whisk in my hand. You’re the best, Every Day!
    Susan in San Jose..

  159. Leah

    Hey!!! I just heard you on the radio and you were incredible!! You are so sweet and down to earth. Really enjoyed the talk. Good luck with your new book.
    Xxx from New Jersey, Leah

  160. Tess

    The cookie part tastes good, is great with tea on its own, but I had no luck making them into beautiful sandwiches and dipping them. My cookies weren’t as pretty, and my chocolate was SO thick when it was melted that there was just no way! I really wish there was a way to upload a “nailed it” photo so I could give you all a good laugh. I guess my “every day” is different than Deb’s. 😂 Never again!

  161. Reva

    Delicious! Given the other comments, I preemptively decided to warm the dough a bit in the microwave for about 15 seconds before putting into the piping bag. It piped well after that, though I found it easiest to squeeze near the tip, and then push the rest of the batter down as needed. I put the piped cookies back in the fridge for 15 minutes to firm up before baking them. Like other commenters, I got fewer cookies than the recipe suggested – just 21 sandwiches – but they really came out great.

  162. Tama

    I also had no luck piping the very thick batter through a star tip. So I removed it and piped the cookies through the bag using no tip at all. “Cheated” a texture by running fork tines lightly on top of each cookie. They look pretty good!

  163. Sam

    Ah an, those biscuits look so evil-y delicious!! I love that the ingredient list is nice and small and that they look so easy to whip up! Congrats on the new book too, love the front cover and hope your book tour goes well!!

    1. Courtney

      I second that, Lee Ann! I know you’re touring which I’m sure is amazing and keeping you super busy (as if being a mother/wife/daughter around the holidays is not hectic enough!), but just know that you are missed here! And you’re not coming to my city (GO BILLS) so I can’t get my SK fix! Hope to see you back on here soon, Deb!

  164. Congratulations 🎊! I’m so excited for your new book!!! Smitten Kitchen and the first cookbook are a staple in our home and some recipes have become much beloved traditions. I wish I was in Toronto or Vancouver on the same dates as your tour so I could say so in person. Thank you so much and best of luck on tour!

  165. bschoenbach

    My synagogue growing up always served these for oneg after Friday services…I would spend the entire time picking out the chocolate ones before the adults could get to them. Thank you for providing a blueprint to try to recreate them at home!

  166. Rhea

    My sister and I were at your book reading on 11/10 at Book Are Magic. She flew all the way in from Kansas City to be there (and then we realized later that you are going to Kansas City)!

    Over that weekend we cooked:
    -Bake sale Bars. Wonderful!
    -Cheesy pasta with Brussel sprouts, but subbed roaster cauliflower. Wonderful!
    -Kale caesar salad. Wonderful!

    Thanks for making our lives better.

  167. emilyadi

    I was at your book signing in Seattle last night and wanted to say thank you again! I raced home and made your bran jam-filled scones and my work has devoured them. I should have doubled it–my boyfriend is bummed he only got one.

  168. cristinajames

    I made these delicious, beautiful cookies, and I didn’t have a problem piping them due to two reasons. One, I think it’s really important to note that the butter needs to be softened – not just room temperature. It should be easily dented and very spreadable. It helps if your kitchen is warm to begin with, too. The dough also softens a bit with your warm hands while it’s in the piping bag Two, the size of the tip you’re using should be large enough. It will be difficult to pipe if the tip is too small. These cookies are worth the effort!

  169. Epic fail. I love this site and have had luck with other recipes. As everyone else has confirmed, the dough will not come out of the pastry bag (I used a real cloth one), I tried warming the dough, ended up cutting them, then tried to assemble. If you’re just going to eat them over the sink, alone, and don’t care what they look like, then yes, they taste fine. But otherwise, take my advice and don’t.

  170. Those cookies are super good and tatsy on their own, I didn’t even add the chocolate and jam. The dough was really REALLY hard to pipe so I went for the “slice & bake” method as suggested in other comment. What is even harder to do is to stop eating them ! :D

  171. Maria

    Am so happy right now. I finally got the book in the post and am sitting with a mug of coffee for a guilt free few hours of cooking /baking /eating by proxy!!
    Lovely, lovely book!! Thank you!!
    Maria

  172. Gaile

    what homemade cookie ever has lasted for a week in your house? LOL. 3 days max and that’s if company doesn’t come over..these look so festive and yummy.

  173. reneer52

    Great to meet you in Berkeley today and have you sign my copy of this beautiful cookbook. Thanks for the cooking inspiration and look forward to trying these recipes :-)

  174. Vickie

    I made the pork tenderloin agrodolce with squash rings tonight for dinner. It came out absolutely perfect! I’m always looking for good sauces for pork tenderloin and this one is the best I’ve ever made. As of tonight this is my go to recipe for pork tenderloin! And it’s so easy!