I went off to Cleveland for a family event this past weekend and I brought two refrigerator cookies with me to bake at the in-laws house. I brought Tennessee Icebox Cookies and Pistachio Thins (the middle two cookies on the plate). I love the Tennessee Icebox cookie. It is made with brown sugar and slivered almonds, great texture and taste. The Pistachio thins are very crumbly, a good taste but extremely delicate.
Yesterday I had my book group over and I made the Good Cook's Gingersnaps (the left cookie). What a great cookie! I love ginger and these are great. I had to watch the baking time. Nick's time was too much for this cookie and the first sheet was overdone, so I adjusted for the other cookie sheets. And I also made the All-Corn Biscotti. This biscotti is gluten free which means two things to me: no flour and hard work with. It does include an egg and some honey to hold it together but it doesn't do that very well. The taste is great but it crumbled a lot when I cut it for the second baking.
So with the All-corn biscotti I have completed 66 of the 210 recipes in Cookies Unlimited.
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