![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
highlander_iiLots and lots of them!
In this post in my journal.
7 different types of cookies. One's a repeat - the macaroons. The others are new.
Yes, I've made 8 batches of cookies over the last 3 days. I'm crazy. =)
The peanut butter blossoms, will obviously be an issue for anyone with a peanut allergy, but the others don't have nuts in them.
I've used all white flour in some and half-white, half-wheat flour in some; some I used regular granulated sugar and some I've used baking Splenda. They all have come out fine. Using wheat flour makes them a little 'grittier' and 'crunchier', but still good.
The only one you *can't* make substitutions in is the macaroons, b/c they won't come out right at all.
Oh - and I'll post up my decorator frosting recipe once I make that this weekend. =)
If anyone has any specific questions about anything, just ask!
There's also a link to a recipe for a Hermit Cake (in my post) - it has walnuts and pecans in it, for those with nut allergies - it makes a big-ass cake that you wrap in Sherry/wine-soaked towels after it's baked. It's my dad's fave, and a friend of mine's too, and my mom ends up taking a chunk of it to work for her co-workers to fight over. =) (( the '4 hours' tag goes w/ the Hermit cake - it bakes at a low temp for a long time ))
In this post in my journal.
7 different types of cookies. One's a repeat - the macaroons. The others are new.
Yes, I've made 8 batches of cookies over the last 3 days. I'm crazy. =)
The peanut butter blossoms, will obviously be an issue for anyone with a peanut allergy, but the others don't have nuts in them.
I've used all white flour in some and half-white, half-wheat flour in some; some I used regular granulated sugar and some I've used baking Splenda. They all have come out fine. Using wheat flour makes them a little 'grittier' and 'crunchier', but still good.
The only one you *can't* make substitutions in is the macaroons, b/c they won't come out right at all.
Oh - and I'll post up my decorator frosting recipe once I make that this weekend. =)
If anyone has any specific questions about anything, just ask!
There's also a link to a recipe for a Hermit Cake (in my post) - it has walnuts and pecans in it, for those with nut allergies - it makes a big-ass cake that you wrap in Sherry/wine-soaked towels after it's baked. It's my dad's fave, and a friend of mine's too, and my mom ends up taking a chunk of it to work for her co-workers to fight over. =) (( the '4 hours' tag goes w/ the Hermit cake - it bakes at a low temp for a long time ))
