Christina28 Recipe Reviews (Pg. 1) - (13351200)

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Italian Wedding Cookies II

Reviewed: Dec. 28, 2009
An absolutely beautiful recipe! During preparation, I started to panic when I saw the texture of the batter. Do realize, if you come across a rather doughy, light and fluffy batter, you are on the right track, and this is correct* Have patience when making these cookies. My only regret with this recipe is that I was rushing. My top layer broke, but not to worry I used the melted chocolate to cover up the cracks. I also recommend Apricot Jam, and the recipe calls for one not use one jar of jam; Use a half a jar jam to avoid jelly oozing out of the cookies. As well as the chocolate, use it sparingly, to avoid a thick clumpy mess. And most importantly, allow your cakes to cool down. Or else you will have a broken layer cake, like what happened to me!! One extra tip...When your finished applying the layers, the chocolate, ect...Before placing into refrigerator for a sheet of foil on top of cake...and take a heavy pan to give the layer cakes some pressure...You could also use a brick from outside of the house and wrap it up in a plastic bag, of course ensure the brick is rinsed off..this pressure will give your cookies a professional look, and compressed the layers, as seen in the photo above. Bon appetite!
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Greek Butter Cookies

Reviewed: Dec. 19, 2008
Great taste, Easy to make, difficult to role out, overall- Keep practicing with this recipe.
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Strufoli II

Reviewed: Dec. 15, 2008
Excellent recipe...I left out the pine nuts, Lemon Zest, and put 1/2 Teaspoon of Lemon Juice. One reminder, when rolling the dough into balls (pardon) be precise not to make them to big. "Tiny"..otherwise you will have a mouth full.. Great Recipe. My family members and friends ate everything!
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