courtesy of: www.simplyliving.blogspot.com
I can start by saying when these cookies cooled and were filled, I wanted nothing to do with them. They tasted too sweet and actually hurt my teeth to bite into. Being that there was butter in the icing, I refrigerated the cookies to prevent the icing from turning. That's when things changed.
I have made a variety of different cream-filled cookies from different recipes, and they have all been good, but have never come close to rivaling a certain famous store bought brand. Martha's recipe, once refrigerated, were a dead ringer for that oh so famous brand. The texture of the cookies matched, the chocolate taste was just right, and the icing was as lickable as I could hope for.
Therefore, the only addition, or change to the recipe, would be the suggestion to refrigerate the cookies. I'm not sure if a day in an air-tight container at room temperature would have resulted with the same taste.
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