larkspur

This recipe had me at cornmeal ! The cranberries also make it such a staple cookie for the fall season. The ratios were perfect, the cookies came out very tasty and their texture was soft without being overly crumbly. They go so well with coffee and tea and are sure to be a crowd pleaser. Depending on the season, you can also use other kinds of fillings if you’re feeling adventurous.

Outrageously good! This has become our favorite dessert. I can't believe it has only three reviews, which is why I'm here writing my first ever review. I make this exactly as written and it's both gorgeous and scrumptious. You do need the special tart pan with the removable bottom. I found one that is 11 inches instead of 9 inches, so I did the math and multiply the ingredients by 1.5 and it comes out great. When you get to Step 3, be sure to add almond extract rather than vanilla, which I assume is a misprint, judging from the ingredients list. Give this a try. You will not be disappointed!

I did not have lemons or blueberries, but I had dried cranberries and orange peel and juice so made the recipe using those substitutions. I also added a teaspoon of cinnamon. It made a nicely filled stolen-like loaf that everybody loved. I also lightly braided the three plaits and it turned out fine with that and made it festive looking. For the glaze I used orange juice with Swerve confectoner's sugar an excellent sugar substitute. I will definitely be making this again using the same substitutes. I am sure this recipe would adapt to other fruit and juice substitutes such as raisins and orange.Rolling out the dough in thirds was harder than I expected, never having done that before, but once i got the feel for rolling and pulling it went a lot faster. It's doable, even if you haven't made bread in a while, like me, and is absolutely delicious. I made it Christmas day, and it didn't last long!

I used a jar of black currant jam cooked with some flour to make it more solidified after pressing the cookies together. I did this so it would not get messy or soggy in shipping.I do not want GMOs, and in the USA all store bought corn products, including corn meal, corn starch, and corn syrup are genetically engineered. Luckily at the farmer’s market a local grows various heirloom corns, and makes corn meal that is pink or green by nature. I found in this recipe it still made a very white cookie. As it is a stone ground corn, it lends the corn taste as well as sweetness, and definite crunch to the cookie. Negative is a bit of the corn meal I use gets caught in my molars.

The best cookies I have made