First off my apologies for being so slow to get back here. I had three nice comments and hadn't posted them. Thanks all for keeping the meat thermometer secret!
KT- now that I know what a jelly roll pan is I understand that it would have been better for these cookies. And thanks for the parchment paper explanation. I kind of thought that's what it was but interesting to note the recipe called for greasing AND parchement paper.
The cookies were ... well too thick for one thing given the use of the wrong pan. For my taste they were a bit too sweet. However, I think if I use the right pan and unsalted butter they might be better. I loved the coconut graham cracker bottoms.
Dave loved them but he has a very sweet tooth!
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