Notes about Recipes in this book

• Orange butter cookies

  • bwhip on October 27, 2019

    Great flavor. However, the photo in the cookbook is a bit misleading compared to the recipe. It makes them look very thin and crispy - but using a two-tablespoon scoop as called for, then pressing with a 2" stamp, the cookies turn out pretty puffy and thick. Because of this, the 6-8 minutes baking time recommended wasn't enough. Mine needed closer to 12. I like the finished result, but they're quite large and thick. Next time I'll use a much smaller scoop to try to make them more like the photo, which seems more appealing to me.

• Crème fraîche apricot cookies

  • bwhip on October 26, 2019

    These turned out very well. Kind of puffy and soft, with great flavor from the brandy-infused apricots. The pearl sugar is a bit heavy. Mine was kind of coarse, so I blitzed it first in the food processor, but it was still a bit much. I might try this with demarara sugar topping next time.

• Chocolate chip cookie cups

  • Shewi128 on September 05, 2023

    EDIT: The cookie cups are meant to be cooked in a normal size muffin pan. I have no idea why I thought it was a mini muffin pan. I still think the baking time might be off. I will probably try these again another time. These ended up as "cookie muffins". They said to put 1/4 cup dough in a mini muffin tin. It was way too much dough. I decreased the dough in my next batch, still was too much. Plus, they ended up cakey and too tough. Is the baking time off? Anyways, I don't think I'll try this again.

• Pan-banging molasses espresso cookies with chocolate

  • Shewi128 on May 04, 2022

    Cross-posted: This cookie was surprisingly delicious. The combo of molasses and espresso was really good. One thing to note--the recipe didn't specify whether or not to freeze the baking pan with the cookie dough. I did the first time, and the cookies didn't spread exactly the way I thought they should.

• Everything chocolate thumbprint cookies

  • Shewi128 on January 09, 2023

    My husband made these. They are definitely a strong chocolate flavor. We added crushed peppermint because it was a Christmas cookie. I really liked the crunchy element we added as the texture was soft otherwise.

• Sour cherry shortbread Linzer cookies

  • Shewi128 on May 23, 2022

    The tart flavor worked very well with the cherries. There was a fine line between overlooking the cookies and undercooked, too-soft cookies.

• Strawberry and rosemary shortbread

  • Shewi128 on May 06, 2022

    the flavor was delicious, but the texture was too crumbly. I think the dough should have been chilled prior to baking, because the butter seeped out and made the top of the dough look like it was full of holes. I don't know if I would make it again.