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Showing 1-4 of 4
on November 15, 2012
Love these cookies. When I make them, people always ask for the recipe. These are a hit for cookie exchanges because they are a departure from chocolate. I don't consider the orange/lemon icing optional. The slight tang these give the cookies is perfect.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 13, 2010
Bake the bar base just a bit longer, and then bake the whole thing just a bit more after you ice it, and it is so awesome! We call it Sidney Crack, because it is my husband's favorite cookie! He can eat half the pan in a day, so make a double batch! Will freeze well too.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on July 03, 2010
When I make this same recipe which I found in an old cookbook, I frost with what I call a browned butter frosting: I heat 1/4 to 1/2 cup of butter in small saucepan over med. heat (and watching it carefully!) until it is golden brown and then I quickly add small amount (3 Tbsp.?) of cold milk to stop the butter from darkening too much. Next, I add enough SIFTED powdered sugar until the butter/milk combination is either pourable or spreadable for the top of the STILL HOT bars (the amount of milk and powdered sugar are not specific). Everyone raves about the bars/frosting combination.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #949423
on September 09, 2008
Serving Size: 1 (1133 g)
Servings Per Recipe: 1