These coffee malteds were pretty good! I used my extra small cookie scoop so I ended up with perfectly bite sized coffee flavored cookies. They were easy to make and not too sweet, so I added a powdered sugar glaze. I wish they were more buttery, but other than that they were a delightful treat.
On one hand, I did like these.
On the other hand, every time I took a bite I wished they were different. Crunchier, saltier, more chocolate, it just seemed like they needed something. A scoop of peanut butter or salted peanuts would probably have been great. Toasting the coconut and the nuts would have been delicious.
The recipe is flexible, so I could make them again with different additions. I used cashews, sweetened coconut, cornflakes, and milk chocolate, and substituted honey for the agave since I had that on hand.
The overall texture was a lot chewier than expected – a combination of the softness of the coconut and the ‘glue’ holding the cookies together, which was almost taffy-like in texture when baked.
Not my favorite cookie recipe, but definite potential with some tweaks.
Both these Lemon Sugar Cookies and Anzac Biscuits were delicious, and easy to make! I’m planning on bookmarking both recipes to make again.
For the Anzac biscuits, I didn’t have golden syrup so I used corn syrup, and I added a bit of coconut extract. With a touch of chocolate they would be very reminiscent of Girl Scout Samoas. They were not too sweet, with a bit of crunch on the edges and a bit of chew from the oats and coconut. They were best the day I baked them, the next day they had toughened a bit.
The lemon cookies were just delightful – fragrant and soft with a nice texture from rolling the dough in sugar.
I thought the Valentine’s Day Share-a-Hearts were just ok. They were a cute Valentine’s Day treat, especially using red sprinkles. The dough was very crumbly right out of the food processor, and even after chilling it did not hold together all that well. The flavor is a bit bland, what this recipe really needs is more chocolate- a melted chocolate drizzle or frosting would be perfect.
These were great, I’m definitely saving the recipe to make again! Perfect for anyone who LOVES chocolate. I think I’ve only made slice and bake cookies a couple of times before. These were easy to slice, though a bit crumbly. I made half right away and froze half the dough for later, which worked out beautifully.
Happy New Year!
The Pfefferneusse were easy and delicious! I would definitley make them again. They don’t look all that fancy but the flavors or orange and spice were delightful.
The Holiday Spice cookies were a little more work, but equally delicious. I went ahead and made the full batch of sugar cookie dough from Dorie’s Cookies, theoretically enough dough for 80 cookies. I separated it into four flat discs and froze it for later. From defrosted I kneaded in the spices, and the dough was easy to roll and cut into shapes, making delicious crisp and spicy cookies. Definitely a holiday winner.
Delicious! I brought these to my office and they were devoured. It was a very easy recipe, my only thoughts were that next time I will add even more peanuts, and maybe try rolling the dough in sugar instead of sprinkling it on top. And of course, adding chocolate is always a tempting idea!
This is my first recipe baking with Tuesdays with Dorie, who just started on Dorie Greenspan’s excellent new book Dorie’s Cookies. I got the book at Sur la Table as part of a cookie making demo Dorie held last week, it was so much fun. Can’t wait to try more recipes!