Comments on: seven-layer cookies http://smittenkitchen.com/2008/12/seven-layer-cookies/ Fri, 19 Mar 2010 05:14:44 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: deb http://smittenkitchen.com/2008/12/seven-layer-cookies/#comment-353022 deb Tue, 02 Mar 2010 04:31:13 +0000 http://smittenkitchen.com/?p=1514#comment-353022 Mariah -- If the egg whites had deflated a little, that could have affected the volume. You do need to spread the batter pretty thin... the layers are tiny. The foil wrapped log brand (Odense, I think) is actually very good stuff, and they make both almond paste AND marzipan (packaged the same) so it's not clear if you actually used the wrong one. They are a bit more dry, but with a lot of whirling in a stand mixer or food processor, they should eventually break up smoother. I'm sure the cookies will still taste excellent, despite these problems. Mariah — If the egg whites had deflated a little, that could have affected the volume. You do need to spread the batter pretty thin… the layers are tiny. The foil wrapped log brand (Odense, I think) is actually very good stuff, and they make both almond paste AND marzipan (packaged the same) so it’s not clear if you actually used the wrong one. They are a bit more dry, but with a lot of whirling in a stand mixer or food processor, they should eventually break up smoother. I’m sure the cookies will still taste excellent, despite these problems.

]]> By: Mariah http://smittenkitchen.com/2008/12/seven-layer-cookies/#comment-352947 Mariah Mon, 01 Mar 2010 21:40:56 +0000 http://smittenkitchen.com/?p=1514#comment-352947 DEB! Please help me! First of all you made my year, I have been searching for these cookies ever since I moved from San Francisco :( . I haven't been able to find a decent Italian bakery in years!!!! Thank you so much for providing this recipe. But I need your help! It is urgent because I need to eat these cookies right away haha. I know it is something I did because I've never had a less then awesome recipe from your site. 1.) I couldn't find the canned almond paste so I ended up with the foil wrapped log. It didn't ever break up completely and left little lumps. Should I only use canned? 2. I used the right size baking sheet but my cakes never filled up the whole way all 3 times. They were all like 3-4 inches short on the top and bottom. Where did I go wrong? *I did have to let the whipped egg whites sit for a bit longer because I was trying to break up the almond paste, maybe that? The cakes still turned out dense and moist just not big enough :) Luckily, I am at the cooling over night stage now so hopefully I can try and figure out where I went wrong. The hard part isn't over yet, I still have to do the chocolate. Thank you! DEB! Please help me! First of all you made my year, I have been searching for these cookies ever since I moved from San Francisco :( . I haven’t been able to find a decent Italian bakery in years!!!! Thank you so much for providing this recipe.

But I need your help! It is urgent because I need to eat these cookies right away haha. I know it is something I did because I’ve never had a less then awesome recipe from your site.

1.) I couldn’t find the canned almond paste so I ended up with the foil wrapped log. It didn’t ever break up completely and left little lumps. Should I only use canned?

2. I used the right size baking sheet but my cakes never filled up the whole way all 3 times. They were all like 3-4 inches short on the top and bottom. Where did I go wrong?

*I did have to let the whipped egg whites sit for a bit longer because I was trying to break up the almond paste, maybe that? The cakes still turned out dense and moist just not big enough :)

Luckily, I am at the cooling over night stage now so hopefully I can try and figure out where I went wrong. The hard part isn’t over yet, I still have to do the chocolate.

Thank you!

]]> By: deb http://smittenkitchen.com/2008/12/seven-layer-cookies/#comment-351352 deb Tue, 23 Feb 2010 16:01:14 +0000 http://smittenkitchen.com/?p=1514#comment-351352 Hi Sam -- That should work just fine. Hi Sam — That should work just fine.

]]> By: Sam http://smittenkitchen.com/2008/12/seven-layer-cookies/#comment-351345 Sam Tue, 23 Feb 2010 15:24:36 +0000 http://smittenkitchen.com/?p=1514#comment-351345 I'm trying to do the math but having trouble - do you think that I could half the recipe and make them in 8x8 pan? I have plenty of those! Thanks I’m trying to do the math but having trouble – do you think that I could half the recipe and make them in 8×8 pan? I have plenty of those!

Thanks

]]> By: Rachel http://smittenkitchen.com/2008/12/seven-layer-cookies/#comment-347913 Rachel Mon, 08 Feb 2010 18:02:57 +0000 http://smittenkitchen.com/?p=1514#comment-347913 I made these this weekend for a SB party, and WOW! Better than I've ever tasted at a bakery. And the memories for all who tasted just came rushing in for them! You made it so easy, and the tips you gave were great. About cutting them frozen - I never would've figured that out, and I would have cried when the choco popped off. These were a delight to make, to present, and to eat. Thank you! I made these this weekend for a SB party, and WOW! Better than I’ve ever tasted at a bakery. And the memories for all who tasted just came rushing in for them! You made it so easy, and the tips you gave were great. About cutting them frozen – I never would’ve figured that out, and I would have cried when the choco popped off. These were a delight to make, to present, and to eat. Thank you!

]]> By: Yvette http://smittenkitchen.com/2008/12/seven-layer-cookies/#comment-344338 Yvette Sun, 24 Jan 2010 02:14:56 +0000 http://smittenkitchen.com/?p=1514#comment-344338 I absolutely love your site and have been telling all of my friends how amazing it is. I made these cookies this past week and they came out AMAZING! People were gobbling them up and everyone commented on how moist they were and how they tasted so much better than the ones from the bakery. As usual, thanks for a great recipe! I absolutely love your site and have been telling all of my friends how amazing it is. I made these cookies this past week and they came out AMAZING! People were gobbling them up and everyone commented on how moist they were and how they tasted so much better than the ones from the bakery. As usual, thanks for a great recipe!

]]> By: Lourdes http://smittenkitchen.com/2008/12/seven-layer-cookies/#comment-339499 Lourdes Wed, 30 Dec 2009 02:41:38 +0000 http://smittenkitchen.com/?p=1514#comment-339499 Hi Deb-I'm making these cookies for New Year's! Question-If I bake them in a larger pan, a 15- by10-inch baking pan, will it make the layers too thin? Is it worth it or should I stop being cheap and go out and by a pan? Hi Deb-I’m making these cookies for New Year’s! Question-If I bake them in a larger pan, a 15- by10-inch baking pan, will it make the layers too thin? Is it worth it or should I stop being cheap and go out and by a pan?

]]> By: Jenn http://smittenkitchen.com/2008/12/seven-layer-cookies/#comment-338601 Jenn Wed, 23 Dec 2009 12:15:02 +0000 http://smittenkitchen.com/?p=1514#comment-338601 I LOVE these cookies and have been searching for the basic receipe for years (sadly the original got lost years ago in a move!) I"m glad I"m not the ONLY person that just absolutely has to have these for christmas. Two things though. I have ALWAYS added chopped cherry's to the pink layer and chopped pistachios to the green layer and use only a tiny amount(appr. 4 drops) of food coloring and they are phenomenal. It takes about two extra minutes to chop the cherry's and the pistachios in the little food chopper/processor. It really adds just a little punch to the flavor and texture of the cookie. But you can add as much or as little as you like. (PLUS! that means less artificial yuckiness!) GOOD LUCK! :) I LOVE these cookies and have been searching for the basic receipe for years (sadly the original got lost years ago in a move!) I”m glad I”m not the ONLY person that just absolutely has to have these for christmas.

Two things though.

I have ALWAYS added chopped cherry’s to the pink layer and chopped pistachios to the green layer and use only a tiny amount(appr. 4 drops) of food coloring and they are phenomenal. It takes about two extra minutes to chop the cherry’s and the pistachios in the little food chopper/processor. It really adds just a little punch to the flavor and texture of the cookie. But you can add as much or as little as you like. (PLUS! that means less artificial yuckiness!)

GOOD LUCK! :)

]]> By: Lynnie http://smittenkitchen.com/2008/12/seven-layer-cookies/#comment-338200 Lynnie Mon, 21 Dec 2009 16:34:00 +0000 http://smittenkitchen.com/?p=1514#comment-338200 Deb, I just made these this weekend, and while they were daunting, they tasted delicious! I had a hard time too filling a whole 13 x 9 pan the first time around, so for the remaining 2 layers, I did a smaller version. When I stacked them, I did the best I could to line them up, then when I trimmed them to put the chocolate layer on, they looked perfect! I was so thankful too, because I got so frustrated I was ready to give up! I LOVE your site, and have made a lot of your recipes with success on each try. My new favorite part of your site is the updates we see with your adorable baby! Thanks for the time and effort you put in to making this such a great website! Lynn Deb,

I just made these this weekend, and while they were daunting, they tasted delicious! I had a hard time too filling a whole 13 x 9 pan the first time around, so for the remaining 2 layers, I did a smaller version. When I stacked them, I did the best I could to line them up, then when I trimmed them to put the chocolate layer on, they looked perfect! I was so thankful too, because I got so frustrated I was ready to give up! I LOVE your site, and have made a lot of your recipes with success on each try. My new favorite part of your site is the updates we see with your adorable baby! Thanks for the time and effort you put in to making this such a great website!

Lynn

]]> By: ilene http://smittenkitchen.com/2008/12/seven-layer-cookies/#comment-336988 ilene Sat, 12 Dec 2009 21:24:06 +0000 http://smittenkitchen.com/?p=1514#comment-336988 rainbow cookies are my favorite cookies in the world! nostalgia for sure - and they do NOT take 10 seconds to eat, ifyou are me, becaue you need to eat each layer separately. Like you did when you were 6. Even though you're 33 right now. at any rate, i had no intention before spying these cookies on your photo site of ever actually MAKING them at home.... but looks like i have my winter vacation project now! Thanks!! rainbow cookies are my favorite cookies in the world! nostalgia for sure – and they do NOT take 10 seconds to eat, ifyou are me, becaue you need to eat each layer separately. Like you did when you were 6. Even though you’re 33 right now.

at any rate, i had no intention before spying these cookies on your photo site of ever actually MAKING them at home…. but looks like i have my winter vacation project now! Thanks!!

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