062710 Lemon Madeleines

Excellent cookies - both in taste and appearance! Not to mention how relatively easy they were to make. I never baked made Madeleines before, partially because I never found the ones at Starbucks to be "that" good. But this recipe with the lemon touch, puts Madeleines high on my cookie list. This may very well be my favorite recipe so far on this Martha & Mary Cookie adventure!! Most certainly a keeper and a repeat!!

062010 Pecan Logs

Toasting the pecans bring out a whole new aroma for these cookies - the butter-pecan combination is a perfect marriage!! This recipe was quite easy to make but I fell slightly shy of the 4 dozen expectation. I feared I might run out of pecans to roll the logs in, but all turned out as planned. I had to increase the baking time by about 15minutes, otherwise the cookies would have looked a bit undone. Overall, my niece and I had fun shaping the logs .....and, of course, eating them!!

061310 Cream Cheese - Lemon Bows

These are exceptionally good cookies! Well worth the time to pipe out the bows! The cookies are moist with a pleasant lemon burst and hint of cream cheese - excellent combination! Definetly follow the recommendation of using small amounts of dough at a time, otherwise your hands will get tired from squeezing a relaitively large amount of dough through a 7/16" french tip opening. I had to run to "Cook N Stuff" to pick up an Ateco #865 french tip along with some disposable pastry bags (same as decorating bags). The dough is easy to make and yummy, too! The cookies baked evenly witha nice light golden touch at the edges. The confectioner sugar is a must to complete the cookie bows!!

060619 Lemon Squares

Eureka!! Good Recipes for Lemon Squares are hard to find - I've tried so many in the past with very, very few successes. Up until this recipe, I had only found 1 truly good lemon square recipe to my liking. Most recipes are often too gooey, too wet, too sweet, and/or too difficult to remove from the pan. Martha's Lemon Square recipe is easy, has just the right amount of sweetness and consistency (don't need a fork to eat), and serves beautifully out from the pan/parchment paper. I didn't have a glass cake pan but the metal 9x13 seemed to work fine. I used the mixer with the whisk attachment for the lemon filling. Not sure why they only keep for 2 days in the refrigerator, but I placed some in the fridge to see how they'll be after a little chilling. Very satisfied with this recipe...definitely know where to look now!