Comments on: Olive Oil Sugar Cookies with Pistachios and Lemon Glaze

By: Nari

Nari — Thu, 21 Dec 2023 08:14:57 +0000

I got scared by all the comments about difficulty in rolling the dough so I made it into a log and went for slice and bake method. Worked great after a day in the fridge. Still a bit crumbly but it was easy to piece it back together. The dough log was still soft after a few hours so I’d recommend a whole day of chilling. This cookie is so delicious!!!!!

By: Kelly

Kelly — Mon, 18 Dec 2023 02:40:38 +0000

Absolutely loved this! I saw your tip about folks reporting crumbly dough. As I was measuring everything, it occurred to me that too much flour may have been the culprit for some. In some recipes it can be forgiving but likely not here. I always appreciate having grams on your recipes!

By: Scott

Scott — Fri, 08 Dec 2023 17:19:43 +0000

In reply to Kate. How about a lime glaze?

By: Kate

Kate — Mon, 20 Mar 2023 13:18:24 +0000

Came out great for me! The dough definitely felt oily (vs dry) when I went to roll it out. It tried to crack on me but was easy to push back together. The cookies held their shape and didn’t spread when baked. The end result is crisp and light! The lemon icing gives it the sweetness I always crave.

By: Carole

Carole — Fri, 17 Feb 2023 16:45:34 +0000

Dear Sara- this my 2nd year making these delicious cookies – yes it is crumbling dough, but be fearless and quickly came together. I shipped them to my daughter from Los Angeles to San Diego for Valentine’s, but USPS goofed & sent them Washington State. I mailed them 4 days ago, not sure when they’ll arrive. How long will these cookies last? What a fiasco ??

By: Kevyn Allard

Kevyn Allard — Sat, 04 Feb 2023 01:13:25 +0000

In reply to Maria.

I’m a huge fan and love everything I’ve made from your book, “100 Cookies” but this recipe didn’t work out at all. I couldn’t even push the dough together it was so crumbly. I can’t imagine what went wrong…

By: Maria

Maria — Thu, 29 Dec 2022 23:32:29 +0000

This is the first recipe I’ve ever used of yours that didn’t work out — and I’m nearly completed all the recipes in “100 Cookies” with great success. My flour was new (I read through comments). It was SO crumbly and I couldn’t save it with water or whole milk. Not sure what else could have gone wrong as I weighed everything and followed directions. No worries but I won’t attempt this one again.

By: Nathaly

Nathaly — Sun, 25 Dec 2022 00:13:58 +0000

Hello! In one of your recipes (lavender cookies) you say to make the dough and roll it into a log then store in the fridge, can you explain what this looks like? thanks!

By: monica turner

monica turner — Mon, 19 Dec 2022 23:07:24 +0000

Any recommendations for making these at higher altitude?

By: Dana

Dana — Mon, 19 Dec 2022 15:04:14 +0000

In reading the comments I wondered, did those who had crumbly dough use pre-shelled pistachios? I had planned to do that but then, through a grocery order mixup, ended up using shelled pistachios and shelling them myself. My dough came together very nicely – even a tad oily as Sarah said, and I wonder if the oil from the pistachios is better preserved in their shells? Wondering if this is a contributing factor? My family and I loved these cookies and they will be a staple in my Christmas cookie list for years to come!!! Thank you!!