Notes about Recipes in this book

• Sparkly lemon cookies

  • cespitler on January 01, 2020

    I wanted much more lemon flavor in these cookies.

• Pumpkin snickerdoodles

  • cespitler on January 01, 2020

    These were delicious though not much pumpkin flavor. I don’t typically like Snickerdoodles, but I like these.

• Pfeffernüsse

  • meggan on December 29, 2021

    These were like hard little pucks; you would want to dip them in tea or something.

• Triple-chocolate brownie cups

  • Kinhawaii on February 01, 2020

    With the white chocolate chips, this was a very sweet brownie - I didn’t add nuts but I think they would have cut down on the sweetness in a good way. Used heart shaped paper baking cups, 4 inches at their widest, from Target & made 12 good sized brownies. I filled them about 1/2 to 2/3 full before baking, took 30 minutes. Made them again replacing half of the white chocolate with toasted walnuts & enjoyed them much more!

• Pink-lemonade thumbprints

  • Kinhawaii on June 14, 2022

    Easy little lemon shortbread with a kick of frosting.

• Caramel-stuffed chocolate chip cookies

  • edenblanchard on April 21, 2020

    This cookie is best when it is warmed and the caramel is gooey

• Chocolate malt sandwich cookies

  • KCKB on December 24, 2022

    As written, the cookie portion of this recipe calls for natural cocoa, but it’s otherwise identical to the Chocolate Malt Sandwiches in Martha Stewart’s Cookies (2008, p. 71) which call for Dutch. I’ve made both, and I prefer the flavor with Dutch cocoa. Also, it says “makes 54” - that must be the yield for the individual wafers, not the assembled sandwiches. The true yield is closer to 2 dozen. These are also delicious with a vanilla or a mint-flavored cream cheese filling.