Comments on: Rainbow Cookies

By: Shoy

Shoy — Sat, 11 Apr 2009 01:21:29 +0000

I have seen these in the past but never knew what they were named, so finding a recipe for them was a problem. Thanks for solving that for me. I adore anything almond and these are such a visual treat- YUM. Thanks
Shoy

By: The Other Tiger

The Other Tiger — Tue, 17 Mar 2009 23:35:41 +0000

Yeah, they were a ton of work! But worth it.

By: ashley

ashley — Tue, 17 Mar 2009 23:28:00 +0000

Mmmm!! My favorite cookie, Ever! So much work that I make then only at Christmastime.. I could eat the whole batch!

By: The Other Tiger

The Other Tiger — Mon, 16 Mar 2009 22:15:49 +0000

Thanks! They were definitely the star of the plate visually, even sharing the screen with chocolate covered cherries.

By: Hillary

Hillary — Mon, 16 Mar 2009 22:11:47 +0000

Who wouldn't want to grab one of those for their dessert plate? Beautiful! Hillary’s latest blog post: Food In The News: Bluefin Tuna, Acai, and Black Beans

By: The Other Tiger

The Other Tiger — Fri, 13 Mar 2009 15:43:05 +0000

It was fun to learn about the Italian-American tradition behind them from the cookbook…Sherry Yard has a great way of telling stories! I have some friends who are Italian, but we’re out on the West Coast so I don’t think even they had seen them before.

By: Teanna

Teanna — Fri, 13 Mar 2009 14:19:50 +0000

Those are gorgeous! They are always included in any Italian American plate of cookies! I’m craving one right now!!!

By: oysterculture

oysterculture — Fri, 23 Jan 2009 18:56:00 +0000

Hi, I have to say you have a wonderful blog. The pictures are incredible and the text – well I’m really waxing poetic. I discovered your site via the Daily Spud, and it was my lucky day. Thanks for producing this beautiful work,

By: Naomi Devlin

Naomi Devlin — Thu, 22 Jan 2009 18:23:00 +0000

Mmmmmm Michel Cluizel…..

My current fave is Francois Pralus – he makes a 100% cocoa content organic bar that is the smoothest, sweetest creamiest 100% bar I have ever tasted.

Almonds and chocolate – what’s not to like? Apricot brandy is a no brainer – of course you were right! Ever tried peach or apricot noyeau? It’s made from the pits of peaches, or apricots steeped in brandy – great in cakes.

x x x

By: thumbbook

thumbbook — Thu, 22 Jan 2009 02:48:00 +0000

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