SWEET ENOUGH RECIPE CORRECTION
How lucky am I that I can use my homemade preserved lemons (Meyer lemons, of course) for this recipe? Yep, I’m patting myself on the back big time!
Ok, I was ready with all ingredients for these to be our weekend snack...they do not disappoint! Might be the best thing we’ve made yet (and we’ve done an embarrassing number of sweet enough recipes since 4/1)
OK I made these the other day and was so confused about what I had done wrong! Can't wait to remake.
Yay! Can't wait to make them. I made some cookies the other day and someone said they were 'a little salty', and I referred them to you for my defense of more salt in desserts lol.
Alison, no biggy on the error. You are bringing us a good reminder that we are human and to give ourselves grace. Sun still rises; sun still sets. I am going to now make these lemony delights and bring to a regatta tomorrow! But let’s cut to the chase: What is your nail color on p. 130 (cottage cheese cake)?
I was so amazed at how beautiful your book was I am making the strawberry cake tomorrow and I’m so excited to make it! I make the raspberries and sour cream all the time it is so good! I also purchased the beautiful poster and was thankful that meals will be donated to people in need.
This is really a comment on the Perfect Salted Shortbread.... which I made recently, after toggling in my mind between these two cookies. Glad I chose this one, but... When I put the first pan in the oven, the little discs started melting before setting up as cookies, so the cookies came out looking like a shortbread cookie hat with a crispy lacey brim. I checked my oven temp and it's exactly at 350. They also took a little longer than expected to cook. I bumped the temp up to 375 and that seemed to do the trick ~ they started setting before the butter could start to melt away at the bottom. I made and rolled the batter into logs the day before I baked them, so it was def not that they had not chilled enough.
Yum. I just made these last night. Amazing texture and flavor. I didn't experience them as being tender though, more crispy outside/chewy inside. I tried to not overwork after adding the flour. Perhaps I baked them 1 minute or 2 over? These are going into my cookie rotation. Thanks!
Any brand suggestions for preserved lemons? Or is there an AR recipe I’ve missed for them?
So when I click on "print this recipe" I get the recipe from the book, which I have on page 181 and it makes 24 cookies. Since you mentioned it changed, and I paid attention because I want to make it, I thought I'd flag the click error.
Nooooooo not another typo in the corrected recipe!!! Still will not be deterred from making these tonight.
NY Shuk has amazing preserved lemon paste! Try it!
Clara and I just stayed up way past her bedtime to make these, cutting 20 perfect lil' pats of butter. She gonna turn some heads when these hit the playground tomorrow in her lunchbox! xoxo
Hi Alison! Is the cubed cold butter essential or would room temp be okay? I made these using a hand mixer and the cold butter was a little hard to wrangle. They turned out delicious all the same
Alison , ty for this correction.
I have your book sweet enough and I have a question ..
the cottage cheese cake on page 129, when u turn the page , what grout is in the pictures?