The reviewer gave this recipe 3 stars. This recipe averages a 4.7 star rating.
Reviewed: May 6, 2012
It was just okay. Not that I didn't like it, but nothing too spectacular. But maybe that's because I put less sugar. I made orange glaze instead of regular icing.
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Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 26, 2012
These were good but for my taste, next time I'd like to increase the raisins and decrease the prunes.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 12, 2012
This was an odd and very successful recipe. Fun to make and felt like something my grandmother would have made - in a good way! I am looking forward to using other fillings. it made plenty of loaves, great texture, easier than I thought.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 8, 2011
My new favorite cookie! I'm not Italian or from RI, but these are great. Amount of filling is good, but I liked it just as well with half. More cookie-like with half the filling, almost a fruit bread as called for.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 28, 2010
This was too yummy for words and will be on every cookie platter I ever make. Will def double or triple the prune/raisin mix next time. Only lightly brushed the top with the lemon juice/sugar mix. Found it easy to make and really easy to eat!! Got thumbs up from everyone. Thanks so much for this wonderful recipe. My grandmothers would be so proud!
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Cooking Level: Intermediate

Home Town: Flushing, New York, USA
Living In: Seaford, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 26, 2010
Enjoyed these very much!
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Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 26, 2010
Here's a good way roll out the dough and form the logs: Wet your counter top, then put down a large piece of saran wrap. Flour the wrap, and roll out the dough. After you have spread the filling on the dough, use the saran wrap to fold the dough over. Just lift by two corners, fold, and then peel off the wrap. Do the same for the second fold. To get the log on the cookie sheet, put the cookie sheet on the counter next to the log, bunch the saran wrap under the log on the side next to the cookie sheet, ease the saran wrap and the log over onto the cookie sheet, and roll it off the saran wrap. This works beautifully. I got a decent-tasting cookie, but I had never had these before and didn't know what to expect. The directions bewildered me in a few places. I may try these again now that I have done a trial run.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 4, 2010
This review is for the filling only. I was looking for a raisin filling for a bar cookie and stumbled on this. (And I actually had prunes in the house so no trip to the store for those.) I had a tiny problem with the prep. My prunes didn't plump, just disintegrated so I added the raisins to the prune/water mix and let the raisins plump there. No matter, the end result was wonderful. I had to stop myself from eating the filling out of the pan as it was cooling. My bar cookies were a hit. Maybe next time I'll add a dash of rum or rum extract though. Definitely on my "make again" list.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 28, 2010
I had never had this kind of cookie before so I wasn's sure what to expect but they turn out delicious! not too sweet and easy to prepare, perfect with a cup of tea or coffee, made exactly as written except I used half brown sugar half white for the fruit filling (i like to substitute brown sugar for white when possible, more "al natural" :) Thanks Lucy for sumitting your recipe! Elvira Silva.
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Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 25, 2010
I was also looking for a recipe like this for years. My Italian grandmother made them at Easter. After tasting them I think she must have used all prunes, but I used a mixture of prunes, raisins and dried cherries. I did a white icing and then drizzled Easter pastels and then cut them. This is a good recipe to start with.
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