Cooking
Page 132 in the old book / page 168 in the new book
These are not cookies that stand up and say, "look at me!", yet they are everything I look for in a cookie - delicious, easy-to-make, chewy and satisfying. Though not unusual in any way, they are arguably my favorite cookie in the book.
Cobblestones are the kind of cookie I'd fill my cookie jar with - if I kept one filled (and but for those nasty worries of calories, saturated fat, and cholesterol, I would!) They hold up well over several days and are enjoyed by just about everyone.
These brown sugar and spice cookies are loaded with raisins and walnuts and enriched with butter and sour cream. They are not what you generally think of as an icebox cookie. The dough is pressed into a jelly-roll pan, chilled, and then cut into bars. This technique results in wonderfully thick cookies with a rectangular, "cobblestone" shape.
The cookie panel liked these very much, though perhaps they were not so enamored of them as I...
Suzanne: Even though the cookie had raisins, I actually liked this cookie. It had an interesting rectangle shape. The cookie was soft and therefore the texture fit in with the soft raisins. I loved the spices and found the cookie filling. Rating - 4.0"
Denny: "Very good. Rating - 4.0"
Laura: "Chewy, nutty-crunchy, and delicious! Rating - 3.5"
Terri: "A delicious mix of nuts and spices make this shapely cookie a real treat. The raisins could be fewer, but this combination is great. Rating - 4.0"
Overall rating by the panel - 3.9
Next week - Neapolitans
Nutrition Facts
- Mondays With Maida - Cracker-barrel Raisin Cookies
Page 226 in the old book / page 252 in the new book Just out of the oven, these cookies had a nice little crunch on the outside and were soft on the inside, but a day later that nice contrast of textures had disappeared and what was left was a dryish,...
- Mondays With Maida - Almond Spicebox Cookies
Page 148 in the old book / page 181 in the new book OK, first off I must call your attention to the name of these cookies. I didn't get it until long after the cookies were out of the oven. Do you see it? They have almond and spice and they're...
- Mondays With Maida - Pecan Butterscotch Icebox Cookies
Page 139 in the old book / page 174 in the new book This week brings another very easy to make butterscotch cookie, but this cookie gets its butterscotch flavor from butter and brown sugar alone. The flavor in these is more subtle and though crunchy,...
- Mondays With Maida - Oatmeal Molasses Cookies
Page 64 in the old book / page 92 in the new book I think I'm feeling a little let down by the oatmeal drop cookies in this book. Not one of them fits my idea of the perfect oatmeal cookie... thick, loaded with raisins (sorry Suzanne!), crunchy outside,...
- Mondays With Maida - German Oatmeal Cookies
Page 60 in the old book / page 94 in the new book These are soft, slightly spicy oatmeal cookies loaded with raisins, dates, pecans, and chocolate chips. Making these cookies was easy and uneventful. Maida Heatter's note that accompanies the recipe...
Cooking
Mondays with Maida - Cobblestones
Page 132 in the old book / page 168 in the new book
These are not cookies that stand up and say, "look at me!", yet they are everything I look for in a cookie - delicious, easy-to-make, chewy and satisfying. Though not unusual in any way, they are arguably my favorite cookie in the book.
Cobblestones are the kind of cookie I'd fill my cookie jar with - if I kept one filled (and but for those nasty worries of calories, saturated fat, and cholesterol, I would!) They hold up well over several days and are enjoyed by just about everyone.
These brown sugar and spice cookies are loaded with raisins and walnuts and enriched with butter and sour cream. They are not what you generally think of as an icebox cookie. The dough is pressed into a jelly-roll pan, chilled, and then cut into bars. This technique results in wonderfully thick cookies with a rectangular, "cobblestone" shape.
The cookie panel liked these very much, though perhaps they were not so enamored of them as I...
Suzanne: Even though the cookie had raisins, I actually liked this cookie. It had an interesting rectangle shape. The cookie was soft and therefore the texture fit in with the soft raisins. I loved the spices and found the cookie filling. Rating - 4.0"
Denny: "Very good. Rating - 4.0"
Laura: "Chewy, nutty-crunchy, and delicious! Rating - 3.5"
Terri: "A delicious mix of nuts and spices make this shapely cookie a real treat. The raisins could be fewer, but this combination is great. Rating - 4.0"
Overall rating by the panel - 3.9
Next week - Neapolitans
Nutrition Facts
- Mondays With Maida - Cracker-barrel Raisin Cookies
Page 226 in the old book / page 252 in the new book Just out of the oven, these cookies had a nice little crunch on the outside and were soft on the inside, but a day later that nice contrast of textures had disappeared and what was left was a dryish,...
- Mondays With Maida - Almond Spicebox Cookies
Page 148 in the old book / page 181 in the new book OK, first off I must call your attention to the name of these cookies. I didn't get it until long after the cookies were out of the oven. Do you see it? They have almond and spice and they're...
- Mondays With Maida - Pecan Butterscotch Icebox Cookies
Page 139 in the old book / page 174 in the new book This week brings another very easy to make butterscotch cookie, but this cookie gets its butterscotch flavor from butter and brown sugar alone. The flavor in these is more subtle and though crunchy,...
- Mondays With Maida - Oatmeal Molasses Cookies
Page 64 in the old book / page 92 in the new book I think I'm feeling a little let down by the oatmeal drop cookies in this book. Not one of them fits my idea of the perfect oatmeal cookie... thick, loaded with raisins (sorry Suzanne!), crunchy outside,...
- Mondays With Maida - German Oatmeal Cookies
Page 60 in the old book / page 94 in the new book These are soft, slightly spicy oatmeal cookies loaded with raisins, dates, pecans, and chocolate chips. Making these cookies was easy and uneventful. Maida Heatter's note that accompanies the recipe...