Notes about Recipes in this book

• Wheat-free cutout cookies

  • Astrid5555 on December 15, 2012

    While the final cookies taste delicious, they were really disappointing to work with for my kids. The dough just stuck to the wax paper and they did not succeed in using their cookie cutters. We ended up rolling the dough into logs and slicing them into cookies as recommended in the wheat-free butter cookies recipe.

• Maya's lemon thins

  • krobbins426 on November 18, 2013

    Delicious. Rotating the trays didn't work as they browned too fast. 6 minutes at the top worked well. I liked them at a 1/8th rather than 1/16th, though I had some at both thicknesses.

• Almond biscotti

  • PatriciaScarpin on April 26, 2012

    These are addictive! Very crunchy, delicious. Good plain and dipped in a bit of Marsala. In an airtight cookie tin they were good for 1 week (they did not last more than that, and I had to hold my horses not to finish up the batch in a couple of days). :)

• Chocolate biscotti with less fat

  • Astrid5555 on November 01, 2012

    Initially I thought this recipe would be a failure because the dough spread quickly once put on the cookie sheet. Instead of 2 loaves there was a big mass of dough without shape, however the dough puffed up quickly and produced two flat loaves which could be cut and toasted. The finished biscotti were extra crunchy and tasted very good. Next time I would add a little bit more sugar, but for a low-calorie version these biscotti taste good enough.

• Cinnamon oat grahams

  • TrishaCP on June 21, 2013

    These are a cinnamon twist on the "Great Grahams" recipe- but the cinnamon is really muted unless you add cinnamon sugar on top. This basic graham recipe is great however- and totally whole grain (graham and oat flours) with minimal sugar. I followed Alice's troubleshooting guide and rolled out the dough in two pieces to get it thin enough.

• Sugar crunch cookies

  • TrishaCP on June 17, 2012

    These cookies are as advertised- both crunchy and delicate. I would also say they are very sweet (well, they are sugar cookies)- which is fine for their intended recipient (my 8 year old niece). However, if I was making these for an adult audience, I would definitely upgrade to a spiced sugar and I would also use a cookie cutter for cleaner edges. The recipe uses a new-to-me and interesting technique of cream of tartar for the crunch and delicacy- but no eggs.

• Nibby pecan cookies

  • Astrid5555 on December 22, 2012

    Delicious and crunchy! Excellent taste from the toasted pecans.

• My chocolate chip cookies

  • jahqdruh on March 26, 2018

    These are my favorite chocolate chip cookie, hands down. The overnight rest of the cookie dough does make a big difference and is worth doing, if you can keep from eating the raw dough.

• Macadamia and white chocolate chunk cookies

  • Zosia on January 21, 2014

    Fabulous texture: crisp outer edges and chewy centres. They're not as sweet as some and have good flavour but could perhaps use a touch more vanilla. I'm getting closer in my search for the ultimate white chocolate-macadamia nut cookie.

  • Kiiaro on September 27, 2014

    Absolutely the best cookie I've ever made. I was told by a coworker that they were better than Felix and Norton cookies. If you can't find roasted and salted macadamia nuts you can make them yourself!

  • Astrid5555 on December 17, 2012

    Excellent! Chewy and crunchy at the same time. The salted macadamia nuts provide a great contrast to the white chocolate.

• Bittersweet decadence cookies

  • Jane on February 27, 2017

    These tasted really good, helped that I used good quality chocolate - Valrhona's Manjari 64%. The pecan halves were too big to make scooping cookies practical. In future I would make the pecan pieces smaller.

• Pebbly beach fruit squares

  • PatriciaScarpin on May 13, 2011

    Delicious, but the pastry is a pain in the neck to work with.

• Oatmeal cookies

  • stockholm28 on January 14, 2017

    This is a good cookie, but not for immediate gratification. She has you refrigerate the dough overnight. The recipe is made with melted butter and no mixer is required.

  • Frogcake on April 19, 2018

    Fantastic cookies! Like jahqdruh, I used dried cranberries, and let the dough rest in the fridge overnight.

  • jahqdruh on March 26, 2018

    Made these with dried cranberries instead of raisins. We tested them head-to-head against Cook's Illustrated's version of the same cookie, and Alice's version won. If you plan ahead, the overnight rest is worth the wait, as it gives the cookie a more complex, almost butterscotchy flavor.

• My ginger cookies

  • swegener on January 15, 2015

    Loved these cookies--they make a ton though, and I'm still enjoying them from the freezer months later! They don't even need to defrost. Mine did not end up puffy though, more of a flat round cookie that was very soft. I might cook for longer next time.

  • Melanie on March 02, 2014

    These were fantastic! Loved the triple ginger hit. Only downside is that they don't hold their shape very well.

• Spicy carrot masala macaroons

  • Emily Hope on May 21, 2011

    These were great--spicy, chewy, unusual. They were a big hit at the Indian-food themed brunch that I brought them to. I made my own garam masala, which may make a difference--I went heavier on the cardamom and cinnamon than on the coriander, etc. in the blend.

• New classic coconut macaroons 2.0

  • blintz on April 22, 2016

    These are a family favorite for Passover or for when gluten-free folks are coming over. The texture is a big draw and yes, as Alice Medrich says, they are better the day they are baked because they are crispy, but the leftovers keep well, and get gobbled up in the next few days.

• Fruit and nut bars

  • BasicStock on March 23, 2017

    As one of those people who loves fruitcake, this recipe is an great all year stand in. Nuts and dried fruit held together by a scant amount of batter. My favourite combination is hazelnuts, dried cherries and dates. I ice them with 1/4 cup melted butter mixed with 3/4 cup icing sugar and a dollop of brandy or rum. Taste even better with a few days aging.

• Blondies

  • cupcakemuffin on October 13, 2011

    These are amazing. The optional rum is definitely a "must add" in my opinion (at least if you aren't serving the to kids). Super moist and delicious.

  • stockholm28 on February 01, 2019

    The rum is a must. Mine were a little undercooked in the center. I thought they were fine, but not my favorite cookie.

  • Zosia on October 13, 2015

    Made like a saucepan brownie, these came together quickly and were delicious, tasting like chocolate chip cookies. A huge crowd-pleaser.

• Peanut butter blondies

  • Melanie on March 09, 2014

    I used crunchy peanut butter and skipped the nuts mixed through the batter / sprinkled on top. Unfortunately this came out crumblier than I would have liked so didn't end up taking it over to a friends house. Although, this still tasted great so I have popped it into the freezer for snacking on. It tastes great warmed up with a scoop of ice cream.

  • stockholm28 on February 01, 2019

    Very quick to make. The peanut butter was fairly subtle. These were fine, but not my favorite.

• Black bottom pecan praline bars

  • mfto on March 22, 2011

    I was disappointed in these cookies but maybe if I were a chocoholic I would like them better. I am taking them to a quilting group where there are many chocoholics. I used bittersweet rather than unsweetened chocolate following her directions. She said praline topping would spread during cooking but it didn't completely. She said to bake 20 to 25 mins until brownie bottom pulls away from side. Forget that because 20 mins is not enough time. Strangely enough, the cookies were better the next day but still the praline top was nothing special. You do not use a mixer but hand mixing is easy.

  • PatriciaScarpin on May 13, 2011

    I made these and they are out of this world! My family and friends loved them.

• Apricot lemon bars with hazelnut crust

  • caitmcg on December 18, 2012

    These have a terrific tangy-sweet flavor and come out a pretty peach color. Best to use an apricot preserves that's not too sweet (even an all-fruit version) to avoid oversweet results. The hazelnuts in the crust didn't really register; next time, I'll either use more or leave them out. Powdered sugar sinks into the top, so not worth sprinkling on. A double recipe works well in a 9x13-inch pan.

• Alfajores

  • jahqdruh on March 26, 2018

    I made these twice -- once with store-bought cajeta and once with the goat's milk cajeta. I liked the store-bought better, as I thought the goat's milk cajeta had a pasty texture. (Flavor was fine, though.) The cookies are good enough to eat even without the cajeta.

• Orange alfajores

  • Jane on February 27, 2017

    These were much crisper than I like in an alfajores. Even after sandwiching for 24 hours with dulce de leche they were still very crunchy. They tasted good but the texture wasn't what I wanted.

• Steve ritual brownies

  • krobbins426 on January 18, 2013

    This technique worked perfectly! Fudgey inside and nice crunch outside. Will definitely make these again.

• Cocoa brownies

  • Zosia on December 07, 2013

    Fudgy and chewy with intense chocolate flavour. This is a great recipe for when you need a chocolate fix and have none on hand. Uses either natural or Dutch processed cocoa. I used the latter.

• Robert's brownies my way

  • Cheri on January 26, 2013

    These are very good, but VERY fudgy. Easy to put together, followed recipe as written. Intense chocolate, a little piece goes a long way. Added chopped pecans.

• Maya's no-no-Nanaimo bars

  • robinorig on March 31, 2013

    Here's an online version: http://sevenspoons.net/blog/2011/2/7/geography.html

• Caramel cheesecake bars

  • Cheri on March 10, 2011

    Nice combination. Fairly easy. Allow for chilling time. Made 1/2 recipe and used Trader Joes caramel sauce with fleur de sel in it.

• Peanut caramel cheesecake bars

  • WendyKinney on January 03, 2012

    Easy and good.

• Whole wheat rugelach

  • DKennedy on October 29, 2015

    P. 248, Made these for a school event. I was not as happy with the consistency of these cookies as I am with Ina's version. The ww flour, does indeed, provide a bitter note. The cookies came out crisp. I think I prefer the ratio in Ina's recipe.

• Chestnut walnut meringues

  • Astrid5555 on December 17, 2012

    Not my favorite meringues - very strong chestnut flavor. Would leave out chestnut flour completely next time and go for walnuts only.

• Meringue mushrooms

  • eliza on December 20, 2016

    Strangely enough, this was a fail for me. The egg whites whipped to soft peak stage easily, but after the addition of the sugar, I was unable to get to the stiff peak stage. Because of this I simply made some small regular meringues instead of the mushroom shapes. After doing some research online, I found that the boxed egg whites (which I used) can sometimes fail in this way, something I'd not encountered before. So, I will try fresh ones if I do this again.

• Coconut meringues

  • Astrid5555 on December 17, 2012

    Excellent for using up leftover egg whites. Very simple to make, nice taste.

• Peanut butter clouds

  • Astrid5555 on December 17, 2012

    Used smooth peanut butter, but would go for crunchy next time to make them more interesting. Topping the meringues with salted, roasted peanuts provides a nice texture.

• Lucy's chocolate minis

  • Astrid5555 on November 02, 2012

    My children's favorite chocolate treat with just the right size for a quick chocolate pick-me-up.

• Eggnog cookies

  • damazinah on December 19, 2016

    The dough wasn't nearly as nutmeg-y as I like, so I added more, about a teaspoon althogether; I think they could still use more. Next time I'll also make a rum-nutmeg glaze to go on top after they cool.

• Peanut butter cookies

  • krobbins426 on December 31, 2012

    Pretty good pb cookie. We added a trio of chocolate chips to the center after baking to make blossoms. Love the sea salt and use of dark brown sugar in this recipe.

• Cardamom shortbread

  • Zosia on April 08, 2014

    Crisp with a melt-in-your-mouth crumb, these delicious twice baked cookies were very easy to put together but with 2 rounds of baking - the first with the dough pressed into the pan, the second as individual cookies on a cookie sheet - did take some time before they were ready to serve.

• Wheat-free shortbread crust

  • sosayi on November 27, 2018

    Wonderful GF shortbread crust. It tastes just like the normal shortbread of your dreams!

• Fine Cooking

  Medrich tweaks all the beloved classics to perfection ... and then offers compelling flavor variations, ensuring that both the cookie purist and the iconoclast are satisfied.

  Full review