Anna | November 30, 2005
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 [...]
Anna | November 30, 2005
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 powder
1 stick (1/2 cup) uns. [...]
Anna | November 27, 2005
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.
As you can imagine, I needed to make a batch of the copy cat cookies while [...]
Anna | November 27, 2005
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 liquor. [...]
Anna | November 26, 2005
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 preserves
3 tablespoons [...]