Yes!! I had the bright idea to turn off the oven, crack the door, and let them slowly cool in the warm oven for maximum crispness. (A technique I’ve used on other ‘regular’ cookies successfully )That may have been my mistake.
Like you, I also add a touch of almond extract and a pinch of salt.
I’ll try again this weekend.
Good luck! Certainly worth remaking, such a good cookie!
I bake a makivnyk(poppyseed roll) every year. Its traditional like a fruit cake in Ukraine. My mother always baked one. I remembe taking turns with her grinding poppy seeds. Boy I hated it. No latex gloves in those days and those seeds got under your nails. These days I just buy it prepared. Comes in a can and I get it at a european deli. My very british son in law absolutely love this
Gorgeous
Thank you
Variations on a theme, Pear, caramel sauce and chopped walnuts. I lightly dusted the pears with Moondust prior to adding the walnuts as the pear was very juicy. A bit of run over from the caramel sauce and juices but I expect that it will firm up when the tart cools down. Definitely having vanilla ice cream on the side!
I made my train to the city and we are speeding through a snowy, bright blue landscape. In my bags:
-One stollen pound cake
-One prepacked cookie tin for my guitar teacher
-A dozen each of pan-banging ginger molasses, gingersnap sandwich cookies with orange buttercream, fruitcake cookies, and my mother’s iconic oatmeal raisin cookies
-Two jars of homemade pesto
-A bug hunk of local butcher bologna and local aged cheddar
Let’s do this!
Damn! 
…yours is next!
That looks delicious!
Thanks. Family favourite
Finally! Aunt Peg’s (Parker House) rolls worked out! The secret was subbing three cups of bread flour for AP, slightly increasing the yeast, and kneading and raising MUCH longer than instructed. They are so fluffy and feathery! 
Relieved.
ETA: They still are not as risen/bulbous as I would like, but the flavor and texture are there.
And the cinnamon rolls:
Bravo! They all look great!
Made the Milk Bar Carrot Graham layer cake for my ex’s birthday. It is in the freezer setting up. I will take a picture tomorrow.
So you stayed friends with your ex?? That’s nice that you made this person a cake.
Yes my ex-husband and I are still on very good terms.
I did the required 12 hours in the freezer. It actually wound up being closer to 14. The graham frosting firmed up nicely but the liquid cheesecake could have used probably another 12 hours. I needed to get it out of the freezer to make room for the ice cream maker insert, though, so it got messy when I removed the acetate strips. Oh well. He will still enjoy it.
Ukrainian Goose Feet. When i was growing up my mother use to make these when she had some farmers cheese left over. I never got the recipe and didnt know what they were called. They were always present at bazaars and banquets. I was so happy when i saw Dorie post the recipe. They are not too sweet and get puffy when baked.
I made up another batch of my “bread buttons” to go with dinner (last night). This time I tried topping them with “Everything Bagel Seasoning” which was a bit of a fail. It was just too much.
Both Sunshine and I liked them better with just some white sesame seeds on top. So, I’ll revert back to my original recipe.
