Here’s what’s coming up for March:
Ms. Corbitt’s Pecan Cake Fingers, p 80
Peanut Brownie Sables, p 128
We bake from Dorie’s Cookies on the first and third Tuesdays of the month.
This post will also double as our P&Q, so if you have any questions or advice, leave it all right here!
has anyone made the pecan fingers? i haven’t tried to ice mine yet, but when they baked, they got a souffled top meringue crust/shell, that i can tell will crack all over the place when i try to cut it. was wondering if that happened to anyone else, as it wasn’t what i expected to happen from the recipe description.
i came up with a fix
I am going to make these today. I was wondering why you have to ice after you cut the bars, seems laborious to me. Any thoughts there?
yeah, i ignored that because i didn’t want to handle mine too much or spend too much time fiddling, and i iced it as one slab. i made it a frosting-consistency that i could spread but would still set up (i made the brown butter in advance and let it set to a soft room temp, mixed it with the powdered sugar and added in a few drops of milk)