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November 02, 2005

Comments

Marwa

I baked these cookies yesterday, I really liked them. The only problem I had was that the cookies flattened when I put them in the oven. I want to know how to maintain the round, puffy shape. Also, could I use powdered sugar because the cookies seem too gritty for my taste.

Thanks!

shuna

I am always up for trying new round little cookies. It is interesting that the recipe calls for whites that have been beaten. If I make them I will use this trick: I add some of the sugar into the whites right before they get to the stage required. This gives them a little more body and structure and they incorporate into the hard dough more easily.

I love that they are made with semolina flour. Intriguing...

melissa

Dear Farid, thank you for visiting my cookingdiva blog! Can`t wait to try some of your delicious and good looking recipes :)

Michele Young

I enjoy your recipes, thank you so much for sharing them.

Paz

Nice perfect looking cookies. Thanks!
Paz

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Culinary School Pasadena and Los Angeles

Culinary School Pasadena and Los Angeles

Los Angeles Culinary Arts School

School of Culinary Arts in California