these were very good, but didn't taste quite as good as they looked. I'm not sure how they got them to stay round in the picture, even when I refrigerated mine overnight before baking, they still flattened out when they baked. They still looked very attractive on the cookie platter though! I think I would try using almond extract instead of vanilla (per another reviewer) next time, that might add the extra special bit needed to take the flavor to the next level? I dipped some in white chocolate with almonds, some in semisweet chocolate with pecans and some with almonds, and some in melted cinnamon chips with pecans and some with almonds. The white chocolate (I used ghirardelli baking chips) and cinnamon chips don't melt smoothly to coat, but it helps if you add a few drops to 1/2 tsp coconut oil (not too much, or they won't solidify again). The semisweet chocolate was definitely the easiest for dipping, whereas the cookies sometimes crumbled or broke in the white chocolate because it is more solid. Of course even the broken ones got gobbled up very quickly!
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these were very good, but didn't taste quite as good as they looked. I'm not sure how they...