ISO: ISO: GayR, RE: Sweet Maria's Italian Cookie Tray...

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barbara-in-va

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Gay I read in an earlier post that you have made a lot of cookies from this book. So, that prompted me to get out my copy and bake. I made the very first recipe in the book, Lemon Drop Cookies. They are quite delicious but when I drop them onto the cookie tray they puff a little but retain their shape of looking like a dallop of mashed potatoes. I was thinking that they might smooth out when baking but they didn't. Have you ever made these? If so, do you think I did something wrong?

 
Barbara in Va, I have made the Anginetti aka Lemon Drop Cookies many, many times....>

The cookie itself traditionally is a smooth surface, fat cookie. I don't believe that you did anything wrong. So many factors come to play in baking that I don't have an answer for you sorry to say.

If they were delicious I would'nt be concerned with the look of the cookie. I am going to try to locate a picture on the internet and if I am lucky I will post it for you to see.

Hope this is helpful?

 
Hi Gay! Thanks for the answer. My cookies do look very much like the picture just with some spikes

I will try them again and smooth out the peaks as I drop them.

Thank you so much for the picture, it makes me feel a bit better!

 
Barbara in VA - A quick tip - I love to use a Cookie Scoop as it gives...

consistent size to each cookie and they really come out looking professional. Just an idea. Oxo makes a good one.

 
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