Comments on: seven-layer cookies

By: Ldrewes

Ldrewes — Wed, 29 Feb 2012 02:57:03 +0000

Hi,

As a good Jewish girl from NY – I LOVE these and couldn’t seem to find them anywhere but a bakery in White Plains…. they just don’t taste the same outside of NY, not even Italy or Chicago.

Making Kiegel was an achievement for me, but loved your comments, added this to my favorites and will definitely give it a go.

Thanks!

By: Dawn

Dawn — Mon, 20 Feb 2012 02:29:03 +0000

I needed a special cookie to give to a woman who I consider a cookie master, and this was the one! Cutting was a nightmare, but the flavor was outstanding!

By: michelle

michelle — Mon, 13 Feb 2012 20:41:12 +0000

Thanks so much been looking for a long time very good love love love thank you

By: Maggie

Maggie — Sun, 12 Feb 2012 06:43:14 +0000

Well, I bravely made these for Mum’s 85th afternoon lunch/open house /tea party and they were terrific – a really big hit!
Very pretty, very impressive, really tasty and not that much work for the end result and quantity – and they were fun to make!
I’ll definitely make these again, even with having to make my own paste too as it was too hard to get commercial stuff. I could have used a little more almond essence in them and a little more chocolate as I scrimped on both (long story) and they STILL were yummy and even more so after about a week. Can’t wait to make these again – thanks for sharing such a unique and lovely recipe.
Deb……..Thank-you! I’ll think of you each time I make these and send good thoughts your way! Cheers!!

By: Tracy

Tracy — Sun, 05 Feb 2012 02:40:26 +0000

Why chill 8 hours? I made 2x w/o chilling. Just want to know what my impatience is costing. They were a hit at home as is.

Also, Amy Halpern (#260), I’m from Glen Cove and sorely miss Rossinis when they closed. Their cannolis and cannoli cakes and Pignoli cookies couldn’t be beat. And I used to go to Bell & Halpern all the time as a kid.

By: Brookie Cookie

Brookie Cookie — Tue, 24 Jan 2012 22:41:05 +0000

i just made this recipe and i must say it came out phenominal!! only thing i did differently was I used apriot preserves on the bottom layer and raspberry preserves on the top layer. They taste just like the store bought ones!! Delish! Will definately use this recipe again!!

By: Nom

Nom — Thu, 19 Jan 2012 15:55:56 +0000

I’ll try with homemade almond paste, homemade almond extract, homemade apricot preserves and green tea powder in place of the green food coloring. You might think that I’m either a) DIY addict b) hater of processed goods or c) live in a foreign country, but none of those are true. By themselves.

By: Lily

Lily — Thu, 05 Jan 2012 17:32:29 +0000

These came out pretty well for me. Very tasty. The dough was super sticky and I found it difficult to spread in the pan – is that normal? Also I think I deflated my egg whites so my cookies were not quite as high as the ones in the picture. The taste was very good though.

By: Carolyn Barbato

Carolyn Barbato — Tue, 03 Jan 2012 16:56:23 +0000

I’ve made these twice the second time they came out 110% better. I added pistachio extract to the green layer, cherry extract to the pink layer, and almond extract to the yellow layer ………… they tasted better then the bakery in my hometown which everyone raves about – until we had a side-by-side taste test – guess who won? I did …………………

By: christina

christina — Fri, 30 Dec 2011 01:55:41 +0000

Thank you, Thank you, Thank you! this recipe is awesome! they came out perfect! Thank you for letting me make these little pieces of heaven that I remember my grandparents bringing to me when I was a child…I only wish I could have made them for them!