Charlotte Pratt Wilson

I followed this recipe and they looked and tasted good. But after allowing the icing to dry a bit, I packed them up for gifts. When opening a container, they appeared to have melted. They were soft and the sprinkles had run.

I really wanted this to work. Having made biscotti a number of times I kind of know the drill. I don't know if it was the thickness of the dough(it wasn't) or what. It was very crumbly after the first bake and after cooling it was hard to slice without it falling apart. The ones that made it, were actually very tasty. But most of the ovals were thrown to the birds.

This is a lovely cake. I didn't have any of the dried fruits that were in the recipe but I did have raisins that I soaked in rum. The cake tookand hour and 10 minutes to bake but it wasn't dry. After cooling I inverted the cake onto a cake stand a d sprinkled with powdered sugar.

Making these cookies was a breeze and they were delicious! But the recipe only made 12 cookies. And they were small. But if the recipe is correct, to make 24 cookies, they would be the size of gum drops.I did used my thumb for making a little well for the jam. Easier than filling a piping bag.But really people, double or triple this recipe. You’ll be glad you did!

The taste of these cookies is very good. My only complaint is that once you add the glaze, they get soft and fall apart when picking them up.I do have to admit I added all butter, no shortening so maybe that's why they were more crumbly.

This is a wonderfully moist and delicious cake. So easy and worth the effort. I used Georgia apples that we got in Elijay last week. I made 2 additions, just because. One cup of unsweetened applesauce and an extra teaspoon of cinnamon. So yummy!