I love her, too! And I think it was your links list that turned me on to her. Now I check her blog daily. Great stories and recipes. Gorgeous cookies Tim! x
It’s hard to write a comment when you’re blushing as much as I am right now. Thank you so much for this kind, sweet and yes, way over-the-top post.
Your cookies are absolutely perfect and I’m so happy that you liked them. I always love the way you photograph your food, but I was tickled by the way you photographed the cookies on top of my book. Adorable.
Wow, great idea, and so exciting that you got Dorie on board! These look fabulous – but really, doesn’t everything she bakes? I’m such a fan. Of both of you!
These look beautiful! I may have to set my usual recipe for Linzer cookies aside and give this one a whirl. I’m a huge fan of Dorie and it was such a nice surprise to see this post.
WOW, what a blog (Thanks, Dorie, for posting this link on Twitter). And, the pictures are amazing and I have just put a post-it note on that page in Dorie’s book. Holidays, here we come!
oh my god these look fabulous. i used to work in a cupcake bakery and during the holidays we’d always whip ourselves up a batch of linzer cookies to munch on yummmm
I’d certainly be as excited to have Dorie on my site! She does sound as wonderful as I expected. Thanks for sharing her words and these marvelous cookies with us!
I have linzers (“drei augen”) in the oven as I type, and the scent is intoxicating. I love them rolled thin (a hassle, but lovely), and filled with red currant jelly – stunning good. Thanks, Dorie!
i’m so bummed… every cookie i’ve liked the look of on your blog contains nuts (which i love, but my partner is highly allergic to.) any ideas on what i could substitute?
Hi Yvette! Sorry about the nut allergy. This truly was not the cookie collection for folks with nut allergies. The Linzers are hard to replicate because the flavor really relies on the combination of nuts. You could easily use a butter cookie dough and flavor it with some cinnamon and allspice and make little sandwiches. Also, the walnut shortbread are great without the walnuts! I would definitely give them a try. Tomorrow’s recipe is also nut-free, so stay tuned.
Hi Ariel, They’ll keep longer if you don’t fill them with jam. Keep cookies in airtight container at room temperature and then fill with jam before serving. Unfortunately, there is nothing you can do once they get soft. These are really best eaten within a couple days of baking.
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Whitney says:
December 2nd, 2009 at 8:59 am
I started my blog to participate in Tuesdays w/ Dorie and Baking really is a wonderful cookbook for a first time baker :)
Great interview! I love her answer about the mandoline. So funny!
sivan says:
December 2nd, 2009 at 8:59 am
I love her, too! And I think it was your links list that turned me on to her. Now I check her blog daily. Great stories and recipes. Gorgeous cookies Tim! x
The Purple Foodie says:
December 2nd, 2009 at 9:26 am
Very cool! So happy to read her interview. i just posted a Dorie recipe too! She is truly a baking guru. Love her book.
dorie says:
December 2nd, 2009 at 9:27 am
It’s hard to write a comment when you’re blushing as much as I am right now. Thank you so much for this kind, sweet and yes, way over-the-top post.
Your cookies are absolutely perfect and I’m so happy that you liked them. I always love the way you photograph your food, but I was tickled by the way you photographed the cookies on top of my book. Adorable.
Thank you and ‘merci’, too — Dorie
Beth T. says:
December 2nd, 2009 at 9:44 am
GORGEOUS! And I love Dorie!
If you roll up in here with an interview from Ina Garten, I’m moving in with you.
Julie says:
December 2nd, 2009 at 9:55 am
Wow, great idea, and so exciting that you got Dorie on board! These look fabulous – but really, doesn’t everything she bakes? I’m such a fan. Of both of you!
David T. says:
December 2nd, 2009 at 10:34 am
Viva Dorie Greenspan! May she outlive us all.
molly z says:
December 2nd, 2009 at 10:40 am
gorgeous. reminds me of the huszarcsok (hussar’s kisses) i grew up with, but more delicate. can’t wait to try these!
Natalie says:
December 2nd, 2009 at 11:17 am
These look beautiful! I may have to set my usual recipe for Linzer cookies aside and give this one a whirl. I’m a huge fan of Dorie and it was such a nice surprise to see this post.
Lu B. says:
December 2nd, 2009 at 11:27 am
WOW, what a blog (Thanks, Dorie, for posting this link on Twitter). And, the pictures are amazing and I have just put a post-it note on that page in Dorie’s book. Holidays, here we come!
Heather @ chik n pastry says:
December 2nd, 2009 at 1:34 pm
Awesome! way to start out with a bang for sure :) and these cookies – they look fabulous!!
megan says:
December 2nd, 2009 at 4:37 pm
oh my god these look fabulous. i used to work in a cupcake bakery and during the holidays we’d always whip ourselves up a batch of linzer cookies to munch on yummmm
Dawn in CA says:
December 3rd, 2009 at 12:47 pm
I’m giddy at the thought of Dorie on your site… can only imagine how you must feel! The cookies look scrumptious.
Jennifer says:
December 3rd, 2009 at 3:51 pm
This is such a delightful questionnaire. I adore the “come back as a fruit or vegetable” question.
ErinsFoodfiles says:
December 4th, 2009 at 12:35 am
I ordered her book, and I already have a linzer cookie cutter that’s just waiting to be used. Thanks for reminding me to put the two together!
Great Q&A!
Xiaolu @ 6 Bittersweets says:
December 5th, 2009 at 4:16 pm
I’d certainly be as excited to have Dorie on my site! She does sound as wonderful as I expected. Thanks for sharing her words and these marvelous cookies with us!
molly says:
December 6th, 2009 at 9:15 pm
I have linzers (“drei augen”) in the oven as I type, and the scent is intoxicating. I love them rolled thin (a hassle, but lovely), and filled with red currant jelly – stunning good. Thanks, Dorie!
yvette says:
December 11th, 2009 at 3:09 pm
i’m so bummed… every cookie i’ve liked the look of on your blog contains nuts (which i love, but my partner is highly allergic to.) any ideas on what i could substitute?
Tim says:
December 11th, 2009 at 4:03 pm
Hi Yvette! Sorry about the nut allergy. This truly was not the cookie collection for folks with nut allergies. The Linzers are hard to replicate because the flavor really relies on the combination of nuts. You could easily use a butter cookie dough and flavor it with some cinnamon and allspice and make little sandwiches. Also, the walnut shortbread are great without the walnuts! I would definitely give them a try. Tomorrow’s recipe is also nut-free, so stay tuned.
Ariel says:
December 21st, 2009 at 8:32 am
Hi! I made these and they taste awesome, but they got soggy in the container! Any tips on why and how I can salvage them? Thaks!
Tim says:
December 21st, 2009 at 8:43 am
Hi Ariel, They’ll keep longer if you don’t fill them with jam. Keep cookies in airtight container at room temperature and then fill with jam before serving. Unfortunately, there is nothing you can do once they get soft. These are really best eaten within a couple days of baking.