This is perhaps the most fantastic cookie I have ever made in my life.
Here are my tips:
1) I used 1/2 the amount of dried cranberries (actually used orange crasins)
2) I used 1 tsp. of orange zest and added it right into the batter (next time I am upping this to 1 tablespoon)
3) I used slivered almonds instead of the pistachio nuts. The slivered almonds worked very well because they did not "chunk up" the batter.
4) When I took the loaves out of the oven, I immediately covered them with two dishtowels so that the loaves would cool more slowly. It's the sudden change in temperature that makes things out of the oven "crack" on top, and the dishtowels minimized this.
5) I transferred one loaf at a time to my wooden cutting board and cut diagonal slices with a large bread knife. I did now saw. I simply leaned into it with my body weight, and all my slices came out pretty cleanly. I also first cut off just a tad bit from either in at first before cutting the slices off.
6) I melted white chocolate in the microwave and dipped on end in, then sprinkled with red and green colored sugars.
By doing all of this, (oh, plus you MUST wet your fingertips while working with the dough before it goes in the oven), I got 24 clean slices. These freeze beautifully as well. I LOVE this recipe!
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