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znana

Denver, Colorado

Member since Aug 2007

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Reviewed Almond Shortbreads

Nov 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

I've used this recipe for the last four years. Less sugar would be good. However, I do not put it in a tart pan or cut it like a pizza. They end up looking and tasting somewhat like Pepperidge Farm Geneva cookies. When it gets to that part, I take the dough and lay it onto a plastic wrap, form the dough into a long cylinder, which I freeze for abo"

Reviewed Almond Shortbreads

Nov 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

I've used this recipe for the last four years. However, I do not put it in a tart pan or cut it like a pizza. They end up looking and tasting somewhat like Pepperidge Farm Geneva cookies. When it gets to that part, I take the dough and lay it onto a plastic wrap, form the dough into a long cylinder, which I freeze for about an hour. Then, I cut th"

Reviewed Almond Shortbreads

Nov 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

I've used this recipe for the last four years. However, I do not put it in a tart pan or cut it like a pizza. They end up looking and tasting somewhat like Pepperidge Farm Geneva cookies. When it gets to that part, I take the dough and lay it onto a plastic wrap, form the dough into a long cylinder, which I freeze for about an hour. Then, I cut th"

Reviewed Almond Shortbreads

Nov 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

I've used this recipe for the last four years. However, I do not put it in a tart pan or cut it like a pizza. They end up looking and tasting somewhat like Pepperidge Farm Geneva cookies. I take the dough and lay it onto a plastic wrap, form it into a long cylinder, which I freeze, and slice into cookie rounds... I follow the cooking times from an"

Reviewed Almond Shortbreads

Nov 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

I've used this recipe for the last four years. However, I do not put it in a tart pan or cut it like a pizza. They end up looking and tasting somewhat like Pepperidge Farm Geneva cookies. I take the dough and lay it onto a plastic wrap, form it into a long cylinder, which I freeze, and slice into cookie rounds... I follow the cooking times from th"

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