This month, members of our newly launched Baking Club have been baking their way through Dorie Greenspan's latest cookbook, Dorie's Cookies.
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):
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Are our cookbook clubs news to you? Read here to learn about what's ahead for both clubs and how to participate.
Mocha Ricotta Puffs, Lavender-White Chocolate SablésPhoto by Mary Jo Shakelford, LouLou Cabour
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!