How do you feel about recipe reviews? All the major online recipe sources offer a place for home cooks everywhere to share their experiences with a particular recipe. It’s like a great big kitchen table for all of us to talk shop about food. They can be helpful and enlightening.
But how much can you really conclude from recipe reviews? If it has a whole bunch of glowing, positive reviews with maybe just one or two stinkers thrown in – do you assume the people that didn’t like it must just lack the skills to do it up right? You do, don’t you? Ha. I totally do. If 683 people think the recipe is awesome and one person doesn’t…well, you gotta wonder about that odd man out.
Or what about those reviewers who change just about everything before deciding the recipe sucks? Don’t you hate those? I do. They kind of make me want to reach through the computer screen and give the writer a virtual throat punch. “I didn’t have flour or sugar,” reads a one-star review, “so I subbed pencil shavings and grass clippings. It tasted terrible. This recipe stinks, don’t waste your time.”
Wow. That’s very helpful. Thank so much, Oh Sultan of the Substitution. Thank goodness we all have your infinite wisdom to save us from this the Recipe of Doom. ::eye roll::
But what if a recipe has an equal number of positive and negative reviews? What to do? How to proceed? Make the recipe? Move on? It’s a pickle, I tell ya!
When I was deciding on what to make for my holiday treat trays this year, I decided I wanted to do three old standby recipes and two new ones. When I saw these citrus butter cookies from Melissa d’Arabian show up in my inbox thanks to Food Network’s 12 Day of Cookies, I was immediately smitten. Love citrus. Love butter. What’s not to like?!
The problem? The reviews were mixed – like total 50/50. Some people loved ’em and some not so much. Hm.
Perhaps in my younger, less confident days I would have shied away from this recipe based on the reviews. But I decided I was a slave to the reviews NO MORE. If I wanted to try something, then by all means, I should try it…and NOT let a couple of Negative Nancys spoil it for me. I was making these cookies.
With a few minor adjustments, of course. Ha. Adjustments I knew would work. First, I made all my cookies orange instead of separating the dough and doing orange, lemon and lime. I did this to: A) save time and B) because I like orange. 🙂 And since I was giving all of the cookies away, I dipped each one in chocolate (some semi-sweet, some white) instead of making the chocolate sauce.
Now, I can see where people may have had difficulties with this recipe. First and foremost, these cookies spread. A lot. I tried everything to keep them from spreading. I chilled my cookie sheets (per the recipe instructions), I chilled my dough. I chilled the dough after piping it on the cookie sheet. No luck. Still spread. It’s okay though…because they are really, really good! And all you have to do to keep from getting large, misshapen cookies is to cut a smaller hole in your baggie before piping. If the piped dough looks too thin, it’s probably just right to get a nice shape on your cookie.
Also, it’s essential that you do not overbake these babies. As customary with butter cookies, overbaking leads to a dried out, crumbly mess. Keep a close eye on them…they’ll go from not quite done to over done in a blink of an eye. Get them out of the oven at the right time and you’ll have a delicate, tender, slightly crisp cookie with just the right kick of citrus. Heavenly.
For the record, if you’re still on the fence, I had a couple of recipients tell me these were their favorite out of the whole bunch. So take that Negative Nancys. HA!
CHOCOLATE-DIPPED ORANGE BUTTER COOKIES (Recipe adapted from: Melissa d’Arabian – FoodNetwork.com)
- 1 cup unsalted butter, slightly softened
- 4 ounces cream cheese, slightly softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon baking powder
- Dash of salt
- Finely grated zest from 1 large orange
- 4 ounces semi-sweet chocolate, chopped
- 4 ounces white chocolate, chopped
- Preheat the oven to 350 degrees F.
- Beat butter, cream cheese, sugar and vanilla together with an electric mixer until creamy.
- In a small bowl, whisk together the flour, baking powder and salt. Gradually add the flour mixture to the butter mixture, and beat until just blended. Stir in orange zest.
- Transfer the dough to a pastry bag fitted with a 1/4-inch tip, or a sturdy plastic bag with the corner snipped off. Pipe the dough in 2-inch long strips, about 2 inches apart, on a cold unlined baking sheet. Bake for 12 to 14 minutes, or until golden brown. Repeat with remaining dough.
- Let cool on baking sheet for a few minutes. Transfer cookies to wire rack and cool completely.
- Melt both chocolates in either the microwave or over a double boiler. Dip half the cookies in the semi-sweet chocolate and half in the white. Place each dipped cookie on a sheet of wax paper. Allow chocolate to set completely before storing. Yield: About 60 cookies.
One Year Ago: We rang in 2009 with Alton’s Baked Mac and Cheese. Mmm. Cheesy New Year…