Apricot Raisin Cookies Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 15, 2009
Good cookie bu baking them 18 minutes makes biscoti. I made mine 10 - 11 min for a softer cookie.
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Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

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Reviewed: Oct. 4, 2009
These were a success. I also increased the amount of water to about 3 tablespoons and they turned out well this way.
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Photo by pomplemousse
Reviewed: Jun. 20, 2009
Nice, but a dry dough. I had to add 3 tbs more water, so maybe an extra egg next time. I left out the nuts but followed the rest of the recipe. Not sure of the purpose of dissolving the baking soda, though--probably just as easy to just mix it in. I baked at 13 minutes each, not 15-20. Overall, a nice hearty cookie but needs a few adjustments. Thanks for the recipe!
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Photo by pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA
Living In: Dumfries, Virginia, USA

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Reviewed: Jan. 31, 2004
Tasted very healthy. A bit dry also.
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Cooking Level: Expert

Home Town: Schaumburg, Illinois, USA
Living In: Grand Rapids, Michigan, USA

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