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the original kStyle blog.

Sunday, December 17, 2006

Sandwich Cookies, Part 2

They're pretty darn tasty, especially the PB variety.

8 Comments:

Blogger Larry Jones said...

Gelatin! Who knew?

4:07 PM  
Anonymous Anonymous said...

Gelatin sheets are a little easier to work with (IMHO), but much harder to find. The trick with gelatin is to make sure you activate it before you try anything with it.

5:12 PM  
Anonymous Anonymous said...

Without having seen your recipe, however, I'm wondering whether you could come up with fillings that didn't involve gelatin.

5:13 PM  
Blogger Larry Jones said...

"The trick with gelatin is to make sure you activate it before you try anything with it."

Wise words, and the same advice might be applied to one's love life, except, you know, without the gelatin.

1:45 AM  
Blogger kStyle said...

Damn, a whole cookie convo has transpired overnight! Let's see if I can catch up.

Ann: Thanks! I think that good cookbooks are the key to cooking it right on the first time.

Larry: Gelatin! I know! This is why Oreos aren't Kosher. I think Hydrox uses Kosher gelatin, though. (I worked in the Kosher Kitchen during college, which has resulted in more knowledge of Kashrut than the average shicksa possesses.)

Narya: Gelatin sheets! Fancy. Want to see the recipe? King Arthur Flour's Baking Companion page 318, Faux-reos.

Larry 2: I have a hunch you're onto something. Get pharma on the phone--we have a new product for ED!

7:44 AM  
Anonymous Anonymous said...

I am ashamed to admit that I own none of the King Arthur cookbooks--and I've even taken a class with the guy who runs the bakery there! But they're on my list--and, hey, at this point? I can write that kind of stuff off on my taxes.

12:52 PM  
Anonymous Anonymous said...

Larry, I had to laugh at an article I read from the NYT today--it was a list of questions couples were supposed to ask each other before getting married. And, hey! We did! It didn't mention what happens when one of the parties isn't truthful during those conversations, however.

12:53 PM  
Blogger kStyle said...

King Art has some good recipes. Of course, perhaps you have moved beyond the good king. I'm a newbie-intermediate nonprofessional.

7:24 AM  

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