Like so many brilliant cookie tips, this one comes from the mind of doriegreenspan.
, I'm always going to think you are a wonderful person. Full stop. But let's face it, sometimes we don't want our cookies to look all wobbly-edged and wonky. Come Christmastime, if we want them to compete with those overpriced store-bought options, we want them to look, well,understands. When she opened her now-dearly departed bakery Beurre & Sel, she couldn't get the cookies to all be the same size, which meant they wouldn't fit her packaging.
Not only did these straight-sided Christmas cookies fit perfectly into gift bags and tubes, they actuallytoo. "Left to their own devices, cookies will spread, but here they had to grow in their tiny little homes, and became crisper around the edges, which I loved," she says.But Dorie's fans wanted to be able to make these snazzy, stackable cookies at home—without having to source those fancy metal ring molds.
. They're delicious baked in balls, but they were crying out for the muffin-tin treatment. It’s a really interesting way to change the texture." Soon, Dorie was creating brand-new cookies that take full advantage of the muffin-tin treatment, like these gorgeous
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