Comments on: Ischler Cookies a la Sister

By: sister

sister — Fri, 16 Jan 2009 17:45:38 +0000

Melting chocolate is easy, just make sure no water gets in it or it will “seize”, I just use a small heavy pot and hold it over very low heat and moving it off if it’s too hot- stir constantly to avoid burning. Buy good chocolate or coverture- callebaut or valrhona are too fairly widely distributed brands. Nestle melts into a very thick consistency.

By: cai

cai — Thu, 15 Jan 2009 07:20:23 +0000

I’m having a difficult time melting chocolates. I tried first melting it in a bowl over simmering water but the chocolate separated from the oil. Then I tried the microwave but it got burnt. Sayang the chocolates…now I’m afraid to try!

By: sister

sister — Wed, 24 Dec 2008 04:32:58 +0000

Maria Clara. you made my day. I’m glad to hear the recipe worked out for you. Merry Christmas!

By: Maria Clara

Maria Clara — Tue, 23 Dec 2008 17:11:54 +0000

Sister, I baked these cookies over the weekend – they are excellent. What I did, lined my baking pan with parchment paper and rolled out the dough in the baking pan itself, cut the dough and took out the scrap cuttings. I did this so there will be no moving of the cut dough. Thanks again.

By: sister

sister — Tue, 23 Dec 2008 15:39:48 +0000

Excuses, excuses, when is someone going to try any of the cookie recipes? It’s probably too late for Christmas 2008, but you have an entire year to practice before Christmas 2009 comes around. Baking requires a lot of dedication and it’s almost impossibe to make it perfectly the first time around.
If you do not have apricot jam, use mango, raspberry or even in a pinch, strawberry jam.
To all, a very happy holiday week.

By: k. ramos

k. ramos — Tue, 23 Dec 2008 08:13:52 +0000

If only my father did not bring with him a lot of nicely boxed Silvanas home today, I might have made a batch of these delicious cookies this afternoon, modified a bit since I don’t have apricot jam.

By: Good Life

Good Life — Mon, 22 Dec 2008 23:58:43 +0000

My comment here does not belong here,it should be at the rhubard from Benguet.MM ,this site is so addicting that I can not keep up with my response.It must be senior moment!!!!

By: sister

sister — Mon, 22 Dec 2008 03:02:31 +0000

Ann, Lekvar by the Barrel is gone, it was baker’s paradise, so now I shop at a several places. Very best prices for good quality candied fruit and nuts, raisens, and spices is Sahadi on Atlantic Avenue in Brookyn. I seldom buy almond flour anymore because it is very easy to use a food processor or a hand held nut grinder. But nuts kill the blade of the processor, I have to buy a new blade every year (available at Zabar’s). Economy Candy on the LES is another good resource. For imported, top grade, very expensive European imports look up Paris Gourmet in NJ. Fairway on the west side is convenient for small amounts if you are living in that area.

By: ann

ann — Mon, 22 Dec 2008 02:11:04 +0000

thanks sister! will try to make this for my niece’s school party. btw, where do you buy your baking supplies(callebaut, almond flour, etc.) in nyc?

again thank you very much!

By: Good Life

Good Life — Sat, 20 Dec 2008 23:36:38 +0000

SORRY! Life in the PI is getting more exciting.