Page 184 in the old book / page 215 in the new book
Today we have a very special Tuesday edition of Mondays with Maida... well, very special only in that it is Tuesday. The cookies... not so much. In fact, I'd planned to slip in a late evening post yesterday when no one was looking, but collapsed on the couch instead.
These cookies are made with both arrowroot and regular wheat flour, so though arrowroot can serve as a flour substitute for those that are gluten intolerant, these cookies are not gluten-free. But if you are unable to eat these cookies, you're not missing a thing. These cracker-like wafers are barely sweet and so dry they made me cough. What little flavor they have really isn't bad, but there are many more interesting cookies to be made and I see no reason to make these again.
Here's the panel...
Suzanne: "This didn’t taste like the name brand Arrowroot cookies that I gave to my children way back when. The cookie was very plain, wafer thin and the taste was in between a cracker and cookie. The cookie tasted like it had very little ingredients in it except the flour. There was a slight taste of sugar and almost no taste of butter. Rating - 1.0"
Laura: "These were very crisp cookies. They had a nice enough flavor, but were pretty boring. Rating - 3.0"
Terri: "Not to be ungrateful for Cathy's efforts, but these are the least favorite of all the cookies I have tasted. I've tasted the store-bought arrowroot cookies, but this recipe seems dryer then those. Sorry Cathy, just being honest. These don't hold a candle to the Christmas cookies you brought to the office last week. Rating - 0.5"
Overall rating by the panel - 1.5
Next Week - Uppakra Cookies
Nutrition Facts
2 comments:
whooo! unpopular cookies at christmas. never welcome, but always there.
Hi Santos - I know! With these, I had a hunch they weren't Christmas cookie material. The past two years I had included whatever cookie was up for that week among my Christmas cookie selection, but I (fortunately) opted not to do that this year.
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