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Italian Cookies I

Reviewed: Jan. 23, 2012
The dough was very sticky. My rolled up balls weren't perfect because the dough was sticking so bad to my hands. Should I chill the dough beforehand? I do this with other cookies dough, but do not know if it is okay to do it with this dough. The cookies were not dry, which was good. I have to make them again because I used almond extract in place of vanilla and should have realized the extract was 20 years old and imitation, so I didn't have any flavor. I used egg whites instead of the entire egg. Also, I made a glaze of powdered sugar and milk. I dipped it in the glaze after they came out of the oven, and the glaze later melted into the cookie. Anyone know the secret of a perfect glaze on a cookie? Do I cool the cookie and then refridgerate the cookie with the glaze on it? The cookies in the pic are round, yet the directions talk about something a rope. I rolled the dough into small balls. I did a walnut sized ball at first, but I found that the cookie was really big after baking.
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Apple Crisp IV

Reviewed: Nov. 11, 2010
Great recipe! I made this for the first time about a week ago. Came out great! I used Jonagold apples. I love how it is layered because I love the crumb topping more than the apples themselves! I changed a couple things to make it healthier. I used half whole wheat flout and half all purpose flour and used Smart Balance buttery sticks. I also added about a half tablespoon cinnamon to apples. The second time I made it, I used full butter sticks and only all purpose flour. I also used about 9 cups of apples(mixture of Jonagold, Crispin, and Ida Red) instead of the 8. I have to say it was better the first time. I think the real butter is so rich that the texture comes out not as crumby...more gooey. I may decrease the amount of butter next time even if using Smart Balance buttery sticks just to see what happens with the crumb topping. Still...a huge hit!!
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