Great tasting cookies and very simple recipe! This is much simpler than others I've tried over the years, and the cookies were not too dense. To begin, I changed the recipe yield to 36... and I got 60 (which is great because I inevitably eat some while baking). I followed other reviews and beat the eggs and sugar until frothy, and I sifted the flour and baking powder twice. I used 1/4 tsp more vanilla and slightly less lemon & zest in my batter. I used an electric mixer, so the batter was moving as I added the room temperature butter and the dry ingredients. All of that extra air really made for light cookies. My mold was already non-stick, but I used a light spray of baking spray with flour EACH time I filled the molds, and wiped out the crumbs after every batch. I used about 1 1/4 tsp. batter per each mold, baked for 9 minutes @ 365 degrees on convection/bake mode and the cookies were perfectly golden on the edges and had a springy texture in the middle. When the cookies are completely cool, I dipped them in melting chocolate and let them harden on a wax paper lined tray. They were very dramatic looking.
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8 users found this review helpful
Great tasting cookies and very simple recipe! This is much simpler than others I've tried...