No problem...thanks for the response. Patricia checked his books (I only have one of his books and it's a cake book) and she said they weren't there. The texture of the cookie is right with the recipe that i've tried, the taste is just somehow different. And when you think about what could be in a cookie: flour, sugar, butter, salt, extract...it's really just a plain cookie...I was wondering if the flavor that I LOVE is some artificial additive like Creme Bouquet! LOL.

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Good morning Rose:
Hope you had a good weekend! I spent part of mine trying to make the "Italian Butter Cookiet" that we have been buying a bakeries my whole life. I did a web search for a recipe, as did Patricia...and we essentially found the same recipe in many different places...with only minor adjustments. I mixed up the dough...piped it out in "lady finger like strips" with a large open star tip. Baked them, sandwiched them with raspberry jam, dipped one end in melted chocolate and then sprinkles...they looked great...and they tasted OK but not the cookies I know and love. Have you ever come across this recipe anywhere? Do you know of any books that might have it? (I must confess I don't have your cookie book...I don't bake a lot of cookies...AHHHHHHHH!). I will post a pic of my cookies on the forum but they weren't really what I was looking for. Thanks for any info you may have!

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Rose,
I have tried to make your Golden Biscotti for 2 years in a row to give away as gifts at Christmas. I love the taste of this biscotti, and it is easy to make. However, it is far from easy for me to slice. I just made it, and out of the two rolls, I probably got 3 slices that stayed together and did not crumble. Why is this happening? I love the flavor and would love to resolve this problem, rather than give up on the recipe.

thanks for your help, Catie

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Thank you for answering my question Rose. You're the best!

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Rose, when you have a moment (which I'm sure is never these days) could you please answer a question for me? I made biscotti yesterday (from the Christmas cookie book). It was a bit of a challenge to slice it b/c it was very "crumbly" making it fragile and difficult to handle. I managed to do it however and only broke about 5 of them. Is it supposed to be this fragile or did I do something wrong? This is the first time I made biscotti b/c I am not a big fan of it - too brittle as you said. When I read your recipe though and you said it was not brittle I decided to make it. We loved it. The best biscotti I have tasted! I liked the orange flavour and the hint of almond extract. A perfect marriage....

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Late to the party, but I've made cupcakes from the White Chocolate Whisper Cake in The Cake Bible. Divine!

--Sheila

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I'd like to have recipes for cookies like the vanilla wafers and thin chocolate cookies that you suggest crumbling for pie crusts. I don't like all the industrial cooking additives in the commercial products. I do have a recipe for graham crackers, but what about the vanilla and chocolate
cookies? Thanks for your help.

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And what about a vanilla cake?

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Yes! Those were the only one's i ever made into cupcakes, which is why i asked! Thats good, maybe ill stick to that recipe!

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Tyler,
I'm sure Rose will have a good suggestion for you, but I have to add that I made Chocolate Domingo cupcakes earlier this year, and they were probably the best I have ever had--no icing needed.

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I have another question. If I made a your regular buttercream, would it be able to be kept out on a cake plate during the day without refrigeration? And what degrees does it stand up to without melting? Oh, and do you have a preference of your favorite chocolate and vanilla cake to bake into cupcakes?

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I have a question about your sugar cookie recipe. Is it the same as your stained glass ones, except with different ingredients, cooking times, and thickness? And, the royal icing recipe in the cake bible; is that alright to use to ice the cookies?

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I rely heavily on recipes from your Rose's Christmas Cookies for my annual cookie baskets for family and friends. I'm having trouble rolling the Moravian Spice Cookie dough as thin as the commercial versions I've eaten. I was rolling with a wooden rolling pin on a flour-dusted marble surface. Once it got to a certain thickness, it seemed to resist rolling any thinner. Would a cloth-lined rolling pin and a cloth work surface make a significant difference in how thin I can roll the dough?

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Do you have sugar cookie helpful hints for using an electric mixer. In the past I mixed by hand and the cookies were moist and fluffy. Now I'm older and need the help of a Kitchen Aid mixer. I have tried adjusting my recipe, but could use some advice or a brand new recipe for mixer method sugar cookies.
thanks

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