I made these without the extra sugar...For adult tastes-not too sweet. I also used butter. I made these cookies 2 ways, as the top of the recipe says it takes 24 hours. I made the dough and left it sit in the fridge overnight, about 16 hours. The dough was SO stiff, it was really hard on my wrist to scoop it out. The next day I made another batch using orange extract, but only left the dough in the fridge for 1 hr 15 minutes. Doing it that way was a breeze to scoop for balls. To make up for it not being as cold, once I had rolled it in balls I put the cookie sheets in the fridge to get nice and cold for about 15 minutes. No matter what I did, these were never cooked in 8-9 minutes, it took closer to 20 minutes...the bottom rack in a regular oven did not brown, so I would take the top rack cookies out first, then switch the cookies on bottom rack to the top rack for 2 minutes and they browned nicely. TIP: for cookie "marathons" (I always make several cookie batches the same day as I hate getting the mixer, pans etc dirty over and over) use parchment paper to make your cookies, and cut the parchment paper to fit exactly into the pan you are using. (I use heavy duty aluminum pans). You can use the parchment paper over and over (I have done this as many as 10 times with the same paper)...I used to hate making cookies until I discovered that you can use the parchment paper over and over and it makes cleanup a breeze. Great recipe! Cake like texture.
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I made these without the extra sugar...For adult tastes-not too sweet. I also used butter. I...