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f you’re not completely sick of pumpkin, here’s another recipe to consider. I baked up a batch of these last night and they are excellent. They’re tender, relatively high cookies. I made this batch with pecans, but you could sub walnuts. Next time, I might leave out the cinnamon and use …
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These are the best pecan shortbread cookies ever. Here’s the recipe, but I’ve also pasted it below for convenience. Pecan Sables (from Gourmet Magazine) 3/4 cup pecans (3 oz), toasted and cooled 32 pecan halves (3 oz) 2/3 cup plus 2 tble. confectioners sugar 1 1/4 cups all-purpose flour 1/2 teaspoon salt 1/4 teaspoon baking [...]
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One nice thing about staying at a Doubletree Hotel is having warm chocolate chip cookies handed to you at check-in. Cookies are such a nice thing to enjoy after hours on the road or in the air….or any time really. Today I felt like making a batch of Doubletree copy cat cookies while the taste of the [...]
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Val asked some good questions about the Apricot-Orange bars, so I decided insteaded posting answers in the comments, I’d just post them here. First off, I think raspberry preserves would be good. In fact, I almost used raspberry since I have raspberry liquor on hand and the original recipe calls for apricot preserves and orange [...]
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This recipe by Julia Hasson is from an old issue of Bon Appetit. On a scale of 1-10, these bars are a 15. I’ve pasted the recipe below, but you can see the original recipe plus reviews on Epicurious. Apricot-Orange Shortbread Bars (Adapted from Julia Hasson’s recipe in Bon Appetit) 1 cup (240 ml) apricot [...]
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Maybe my not posting yesterday was a subconscious attempt to make everyone believe that I am frantically preparing for a Thanksgiving feast. Well, I’m not. Our responsibilities this year include three things — dressing nicely, driving to Houston and showing up on time in the dining room of my grandmother’s retirement community. …
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This recipe is supposed to be the one Disney uses at the Brown Derby restaurant at MGM. I skipped the food coloring, but I think it would look better with it.
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The King Arthur Cookie Companion describes these as thin, light, crisp, sturdy enough to decorate, yet tender rather than hard. They also recommend using a flavoring called Fiori di Sicilia which is an orange-vanilla flavoring. We didn’t have the Fiori di Sicilia, so we just used vanilla paste. I will definitely be …
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