Cooking
Page 144 in the old book / page 178 in the new book
I thought these were very good. They are lemony, very crunchy, and loaded with nuts. I used pecans, but walnuts could also be used.
The recipe gave several options for shaping the dough for slicing. I chose to make a single log, but there weren't any instructions about how long or big around the log should be. Based on the thickness and number of cookies the recipe was supposed to make, I guessed that the log should be about 12 inches long, which made for a very fat log. The cookies were large, but not overly so. The real problem was that because of the size of the log, I had trouble slicing them evenly. If I were to make these again, I would make the log a little smaller around.
I also had some trouble with the cookies running together when baked. The recipe indicated that they should be placed "1/2 to 1 inch apart", but I found that half an inch was too close.
Here's the panel...
Suzanne: "The cookie was actually too crunchy and too lemony. The cookie did not soften as you ate it. I did enjoy the pecans. Rating- 3.0"
Denny: "Very good. Couldn't taste the lemon, but lots of pecans. 4.0, maybe higher. Rating - 4.0"
Laura: "A crisp, crunchy cookie with the perfect amount of nuts and just a hint of lemon. Yummy! Rating - 3.0"
Terri: "These shortbread type cookies are delicious! The slight lemon flavor adds a mild lemony taste. Very crunchy with the pecans too. These would be great with a sorbet or sherbet. Rating - 4.0"
Overall rating by the panel - 3.5
Next week - Sesame Fingers
Nutrition Facts
- 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 - Sesame Fingers
Page 146 in the old book / page 179 in the new book I FOUND A MISTAKE IN THE BOOK! I am certain that this is an editing error, but I was still surprised to find it. What is even more surprising is that it appears in both the old and new books. I reviewed...
- 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 - New Mexican Chocolate Icebox Cookies
Page 125 in the old book / page 163 in the new book Rather uncharacteristically, Maida provides no background on this cookie or its origin at the start of the recipe, but I believe these New Mexican Chocolate Icebox Cookies are so named because of the...
- 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 - Icebox Nut Cookies
Page 144 in the old book / page 178 in the new book
I thought these were very good. They are lemony, very crunchy, and loaded with nuts. I used pecans, but walnuts could also be used.
The recipe gave several options for shaping the dough for slicing. I chose to make a single log, but there weren't any instructions about how long or big around the log should be. Based on the thickness and number of cookies the recipe was supposed to make, I guessed that the log should be about 12 inches long, which made for a very fat log. The cookies were large, but not overly so. The real problem was that because of the size of the log, I had trouble slicing them evenly. If I were to make these again, I would make the log a little smaller around.
I also had some trouble with the cookies running together when baked. The recipe indicated that they should be placed "1/2 to 1 inch apart", but I found that half an inch was too close.
Here's the panel...
Suzanne: "The cookie was actually too crunchy and too lemony. The cookie did not soften as you ate it. I did enjoy the pecans. Rating- 3.0"
Denny: "Very good. Couldn't taste the lemon, but lots of pecans. 4.0, maybe higher. Rating - 4.0"
Laura: "A crisp, crunchy cookie with the perfect amount of nuts and just a hint of lemon. Yummy! Rating - 3.0"
Terri: "These shortbread type cookies are delicious! The slight lemon flavor adds a mild lemony taste. Very crunchy with the pecans too. These would be great with a sorbet or sherbet. Rating - 4.0"
Overall rating by the panel - 3.5
Next week - Sesame Fingers
Nutrition Facts
- 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 - Sesame Fingers
Page 146 in the old book / page 179 in the new book I FOUND A MISTAKE IN THE BOOK! I am certain that this is an editing error, but I was still surprised to find it. What is even more surprising is that it appears in both the old and new books. I reviewed...
- 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 - New Mexican Chocolate Icebox Cookies
Page 125 in the old book / page 163 in the new book Rather uncharacteristically, Maida provides no background on this cookie or its origin at the start of the recipe, but I believe these New Mexican Chocolate Icebox Cookies are so named because of the...
- 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...