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Recent Reviews

Re:Chocolate-Dipped Espresso Shortbread Cookies

I've made these every year for at least eight years. I give them as gifts, and they are special favorites of, among others, the equine vets on my list. There would be much sadness if I were ever to skip them. A few comments: first, these don't make anywhere near the number of cookies the recipe specifies (I use 2" heart cutters and get only about 45 cookies). Second, I've learned that their quality suffers greatly if the dough is not a full 1/4" thick. Third, it's very difficult to tell when these are done (aroma is one indicator), but not overbaking is key. But that being said - these are easy (never had a bit of difficulty with dough coming together or rolling them out) and spectacular, always a hit, particularly among coffee lovers. Highly recommended.

Posted: 12:14 pm on December 2nd 2014

Re:Chocolate-Glazed Chocolate-Hazelnut Cookies

I had some trouble with this recipe. To get even close to the lower end of the specified yield, I would have had to roll the dough much thinner than 1/8 inch - and I used the smaller of the cookie-cutter sizes (2 1/2 inches). (On that note, it would be nice as a guide to those of us who aren't experts at rolling evenly if the recipe had specified the approximate dimensions the rolled-out dough should be.) The finished cookies were a bit chalky in texture, though they did have a good strong bittersweet chocolate-hazelnut flavor. The chocolate glaze definitely adds a lot, and the cookies taste plain and unfinished without it. I like these best eaten cold, and I think I'd prefer them if they were slightly smaller than 2 1/2 inches in diameter; a whole cookie feels like too much to me - too strong and "dense" in flavor. So overall, a mixed bag: they're not my personal favorite, and the recipe could use some clarification, but they're still quite good, and it's nice that they're a bit different from standard cookies; they appeal to those who prefer something less sweet.

Posted: 10:52 am on December 18th 2007

Re:Ginger & Lemon Cookies

I absolutely love these. The crystallized ginger and the lemon go together so well; the blend of flavors is just perfect. I make them to give away, but I want to keep them all for myself!

Posted: 10:30 am on December 18th 2007

Re:Double Ginger Crackles

These are fantastic. I made about six types of cookies for a party, and these were the surprise favorites - incredible gingery flavor, great texture. People loved them and gobbled them down.

Posted: 10:28 am on December 18th 2007

Re:Chocolate Espresso Pecan Pie

Outstanding; far exceeded expectations and was a huge hit even among those folks who generally are lukewarm or indifferent to pecan pie. It had the perfect texture and perfect blend of flavors. I misread the recipe and used bittersweet chocolate instead of unsweetened; I didn't realize until well after the entire pie had been devoured, to much praise and many requests for the recipe. It was so good that I'm tempted to make it that way every time!

Posted: 10:19 am on December 18th 2007

Re:Chocolate Cherry Coconut Macaroons

Delicious - fudgy and moist and chocolatey - and very easy. I made them with sweetened dried cherries, since that was all I had on hand, and they were great. I think the quality of the cocoa makes the difference (I used Callebaut). These will be on my every-year list, and good for gifts, too.

Posted: 10:10 am on December 18th 2007