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Showing 1-4 of 4
on February 10, 2006
These cookies were very good, but I would probably make a few changes when I make them again. I think the flour and milk should be added alternately--I felt I was overbeating, as it took quite a bit of mixing to incorporate the milk into the stiff dough after all the flour was added. Although the butter will inhibit gluten development and help keep the cookies tender, I suppose it is just stuck in my head that cookie dough should not be beaten after the flour is mixed in to avoid developing the gluten. I found it difficult to roll the dough into 24-inch ropes and keep it an even thickness, so I divided the dough again so I only had to deal with 12 inches at a time. (You'll probably want to flour your board before trying to work with the dough.) I also had a problem twisting and making loops out of the 3-inch segments (at least the way I interpreted the directions), so I basically ended up with small circles. Unless I was making larger cookies, next time I would skip the labor-intensive roping and shaping and just shape them into slightly-flattened balls. With cookies of this size, the shape seems to get lost anyway by the time they are baked and decorated. I was trying to stay true to the recipe since I hoped to submit a representative photo, but in the future will take you up on your suggestion to shape them however I like (which for me will be the easy way). :) After tasting the baked cookies prior to icing them, even though I added extra lemon zest, the lemon flavor just didn't seem to come through so I used lemon juice rather than orange to thin the icing and just dipped the tops of the cookies in it instead of brushing it on. Next time, I think I would substitute a bit of lemon extract for some of the vanilla in the dough.I hope I don't sound negative, because we did enjoy these cookies--thanks for posting the recipe!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on September 03, 2008
By Chef #406333
on December 13, 2006
Easy redipe but I added lemon juice in addition to the lemon zest. The family likes the cookies with a lot of lemon flavor.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By crawfish pie
on December 11, 2003
Yum,Yum Lubie!This was my first experience with Italian cookies adn I have definatly found a nice alternative to my regular sugar cookies.My dough was very soft so when I rolled it out I added a modest amount of flour so I could handle it,I rolled out a long strips and cut small pieces from it.The icing adds the perfect touch.Thank you for adding variety to my holiday cookie assortment!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (1193 g)
Servings Per Recipe: 1
The following items or measurements are not included:
lemons, zest of