The taste of these is definitely 5-star. The preparation, however, is not. First of all, use shortening instead of butter (I know, horrors, trans fats and all that -- get serious. Who's really thinking about that when eating cookies!?). The dough, made with shortening, is stiff enough to handle right after making it. I rolled it out in a little 10x12 cookie sheet I had around, between 2 layers of plastic wrap, and refrigerated both layers right on the pan, using the plastic wrap to help during rolling. I'd suggest freezing overnight. Secondly, the nuts need to be chopped quite finely, a direction not included in the directions. If they are too large, the filling does't spread well. I thought I'd done that, but apparently they swelled up in the liquid in the filling ;-) Oh, well. Third, freezing the rolls really helped when it came to slicing. I started slicing one after it had been in the freezer only about 30 minutes, and it was just messy. The second roll had been in about an hour, and was much more easily handled. Those cookies look much nicer! Last, definitely bake them on parchment or that new release foil. Soooo much easier! As for the lemon, I discovered as I was making them that all I had was lemon oil, not lemon extract, so I added 1/2 teaspoon. I'll probably reduce that to 1/4 tsp next time I make this. All in all, THESE ARE GREAT if you're willing to mess around a little!
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6 users found this review helpful
The taste of these is definitely 5-star. The preparation, however, is not. First of all, use...