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Reply to "Taste"

Maddy D's Sweets posted:

It took over a year for me to perfect my recipe and find a balance between the icing and the cookie. I wouldn't call it a true sugar cookie anymore, but it works well with the icing that I use. I have had professional bakers and chefs compliment me on the flavor, texture, balance, and beauty of my cookies! My customers are shocked as they expected, at most, an okay cookie. I don't think I could sell cookies if I didn't have faith in my product. Maybe start to change your recipe to find what you would like better. Try a Frankenfrosting, or make something new! 

Please tell. What is a Frankenfrosting?

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