I made this recipe for my husband and I to take as snacks on a hike. Upon reading the recipe I found the one tablespoon of vanilla extract seemed to be a little much, so I added just half a teaspoon of vanilla and a quarter teaspoon of almond extract. When I brought the dough together I thougut it a bit looser/gooeier than I anticipated. I found it eaven harder to get it formed into the "log" shape in which it needed to be. I was worried it would flatten out in the oven, but was pleasantly surprised when I peeked through the door, about ten minutes into baking, to see evenything was puffing up nicely. I baked them on parchment so when I removed them from the oven, I just pulled the parchment up from the cookie sheet and moved it, dough and all, to the cooling racks. After cooling, slicing was a breeze and I moved them back into the oven on cookie sheets lined with parchment. Ultimately, the stickieness of the dough concerned me, and I think the use of parchment paper made the whole process easier. This stuff even sticks to wax paper!
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I made this recipe for my husband and I to take as snacks on a hike. Upon reading the recipe...