And they're not baking through it alone—Dorie Greenspan herself has joined our Baking Club and has been answering members' questions. As April comes to a close, our club's time with Dorie's Cookies is nearing an end, but Dorie is still answering more questions. To pose a question to the queen of cookies yourself, just head over to Facebook, request to join the Baking Club, and you'll see a post on the wall where you can ask Dorie your questions.
Read on to read a few of Dorie's answers and to browse photos of what members have been baking from both Dorie's Cookies and our year-long book, How to Bake Everything (you might even spot a couple from our own team, we can't resist playing along):
Are our cookbook clubs news to you? Read here to learn about what's ahead for both clubs and how to participate.
Marji Klein Finkel: Dorie!! So happy to see you here! Your books are my favorite! Question: What type of vanilla extract do you use? I heard you talking about it on Milk Street Radio and I was intrigued. Thanks!
Susan D'Amico Morelli loved Dorie's Sunny-Side-Up Meringues and wondered if the same technique would work for a meringue pie.
Dorie Greenspan confirmed that it would indeed, saying: "I think that meringue would pie nicely."
Sharon Gollman was struggling with crumbly cookie dough and wondered if there was a trick for getting it to hold together better.
Dorie Greenspan suggested mixing the dough more until it's easy to work with, noting: "The dough should hold together when pinched before you roll it."
What's your best cookie-making tip?