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Monday, October 15, 2012

Cookie Reviews

My friend Heidi and her six-year-old daughter, Maeve, have started reviewing store-bought cookies—for the fun of trying the interesting, mostly British cookies available in her local (Dubai) shops and as writing practice for Maeve. My six-year-old saw their reviews and spied a good opportunity to eat more cookies while doing "writing practice" herself. Heidi suggested we do a back-and-forth on our respective blogs, so here we go. Her post, "Operation Eat All the Cookies," is here, at Step into My Thimble. Our reviews follow, with pictures by Thalia.

First up are Trader Joe's Oatmeal Cranberry Dunkers, which we happened to have and which I suppose would be my choice even though we'd had them before.




Thalia's review: dunkers haf wit choclit designs on them. they are bumpy and sumoof. they are swet. they are good wif milk. i love them.

My review: White chocolate drizzle melts on contact with fingers, which is annoying. I'd say they'd be better without it, except that that would make them less addictive. These are hard, stale-seeming cookies with a mild spice flavor. Softens with a brief dip in tea.

Thalia's choice, Choco Dream Cookies, is more urbane because we were in the fancy-ish Open Harvest Co-op near our house, in Lincoln, Nebraska (yes! we moved to Nebraska about three months ago!). Heidi, I didn't realize these were "choco" until I looked at this picture—odd indeed. I'm not sure where they were made, but they are probably Euro.





Thalia's review:  i love dem a lot. the edges are scalupt.the choclit luks like a pichr wif a fram. i hope i can haf it ugen.

My review: These are just like the more common chocolate-topped butter cookies you'll find in any supermarket (I can't remember the brand, but they come in dark and milk chocolate varieties), but the fair-trade chocolate part of these is much better: smooth, dense, almost chewy, and guilt-free. There are no unexpected ingredients in the crisp butter cookie base, but I always seem to sense something like coconut or some other nut flavor. These are good. I ate almost the whole box. 

Stay tuned for more, and see Heidi's blog for the next installment from Dubai.

5 comments:

Alyce said...

Nothing to do with this cute cookie idea, but I just ran across your blog looking for something else. I just happened to have posted a recipe for a pie with beer and thought I'd send it to you for grins and giggles:
http://moretimeatthetable.blogspot.com/2012/10/guinness-beef-pot-pie-with-cheddar-dill.html

Happy Thursday!
Alyce Morgan (More Time at the Table)

TPoP said...

This comment is a question about your canning book and has nothing to do with your post -- although I'll be honest and say that Thalia's response is pretty dang cute! I'm sorry for being dense and most likely blind, but despite my repeated efforts to read the introduction and recipes, I can't figure out how long the shelf life is for the canned goods.

Liana Krissoff said...

Thanks, Alyce, I'll check it out!

TPoP, that's a good question, and it depends a lot on the individual preserve and the storage conditions. Stored in a consistently cool, dark place (like a cellar would be, traditionally), the canned goods will be safe pretty much indefinitely but they'll start to lose quality after about a year. The low-sugar fruit preserves, however, especially the ones made with delicate fruits like strawberries and raspberries, will begin to fade or darken in color after just 3 to 6 months (increasing the sugar content would help, if you want to go that route and if appearance is important to you).

TPoP said...

Thanks, so much, Liana! I'm having a canning party soon, and I know the question will come up. In particular, we're looking forward to the Slow-Roasted Fig Preserves with Lemon!

Liana Krissoff said...

Sounds like fun, TPoP! Just be sure not to leave out the lemon, as some figs can be less acidic. Also, the lemons get all candied and delicious themselves.