Wolfy Profile - Allrecipes.com (10207422)

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Member Since: Nov. 2007
Cooking Level: Expert
Cooking Interests: Baking, Dessert
Recipe Box 1 recipe
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Recipe Reviews 2 reviews
Black and White Cookies I
This is a great recipe! I use regular salted butter and just omit the 1/2 tsp salt. I recommend using parchment paper instead of butter the sheet. The dough is kind of sticky, and getting it to form a perfect circle can be hard. The easiest way is to put the dough in a piping bag and squeeze it out to form the circles any size you want. To get the really dark color for the "Black" icing, you must use bittersweet chocolate or dutched cocoa power (I like Hershey's Special Dark Cocoa). Just mix the cocoa power with a little melted butter, and then add to the powered sugar icing. As other raters have suggested, you should just make the white icing first and cover half of all cookies, then add the chocolate to the remaining icing. I found I needed more icing than the recipe made, so i just added more powered sugar and boiling water. One additional note: I wasn't able to brush the icing on, mine was pretty thick, which I think is better, so I just spead it on with a little metal spatula.

3 users found this review helpful
Reviewed On: Jul. 23, 2012
Apple Pie by Grandma Ople
This was a great recipe. So many times in the past I have made apple pies that had way to much liquid after baking. This one work out great with no runny apple juice when it was cut. I tossed the sliced apples with a little cinnamon and sugar, then poured most of the cooked syrup over the apples and tossed to coat. Then placed them in the pie pan, covered with the lattice, then brushed the remaining syrup on the lattice. To keep the syrup for thickenin up to much while I assembled the lattice top, I covered the pan and left it on the burner, which was turned off, but still warm. It was still a bit thick, but manageable. I will always use this recipe from now on!

1 user found this review helpful
Reviewed On: Nov. 27, 2007

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