Sorry it took me so long busy week. Okay, my first picture on the forum, hope it works! CRANBERRY-ORANGE DELIGHTS This is the original recipe but I did make several modifications which are noted below the recipe. 1 cup butter, softened 1 cup white sugar ½ cup packed brown sugar 1 egg 1 teaspoon grated orange zest 2 Tbs orange juice 2 ½ cups all pupose flour ½ tsp baking soda ½ tsp salt 2 cups dried cranberries ½ cup chopped walnuts For glaze: ½ tsp grated orange zest 3 Tbs orange juice 1½ cups confectioners sugar DIRECTIONS Preheat oven to 375 degrees. In a large bowl, cream butter, white and brown sugars until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 Tbs. orange juice. Combine the flour, baking soda and salt, stir into the orange mixture. Mix in cranberries and walnuts, if using, until evenly distributed. Drop dough by rounded tablespoons onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart. Bake for approximately 1214 minutes in preheated oven until edges are golden. Remove from cookie sheets to cool on wire racks. For glaze: In small bowl whisk together ½ teaspoon orange zest, 3 tablespoons orange juice and confectioners sugar until smooth. Spread over the tops of cooled cookies. Let stand until set. My modifications: Mixing method: I used the melted butter method for these instead of creaming the butter and sugars together. I simply beat or stir the cooled melted butter into the sugars. Cookie dough additions: I added 3-4 tablespoons of chopped glaceed oranges to the batter. Id just gotten some as a gift for Christmas (thats why I made orange cookies) and I thought they would add a nice orangey touch, as they have a rich orange flavor. Used pecans, not walnuts, and toasted them. Glaze additions: I made the glaze with creamed cheese (beat in about 2-3 tablespoons with the orange juice, zest and flavorings) to give it more thickness, creaminess and body, added about a teaspoon of orange flavoring to it, a tiny pinch of salt and just a touch of lemon juice (the lemon is not necessary, I just wanted a bit more tartness and to bring out the flavor). Baking: I found 375 too fast an oven and over-browned my first batch. 350 degrees worked much better for me. If I had to make these again, I would use a little bit less sugar and/or either fresh chopped cranberries or unsweetened dried ones, since I missed the tartness of the cranberry flavor and found the cookies a bit sweet.

Thanks guys. I did bake them and they tasted fine. While I was waiting for someone to reply I ended up phoning the company which happens to be local. They said the same as all of you. Quality would be the only issue. The guy told me they might not spread, due to loss of moisture. He was right. They held their shape but did flatten when cooled and were nice and moist and soft inside. Thanks for replying to my question. Shelley

Here is our assessment of Jacque Torres 36 hour cookies: (Since I know you were ALL waiting for my review!;) We found, as was reported by the New York Times, the more the dough aged the more browned the cookies became. The different ''notes'' of each cookie were so light and mellow that unless someone were really paying attention, it could be hard to determine the differences. That said, there were differences, as the cookies become more complex as they age. These cookies are so good however, it doesn't really matter which one, as long as you get one! Eating it warm is the thing that seemed to make the biggest difference in the entire cookie eating experience, which is what I'm going to do...now and forevermore! Whew! Now I'm taking the test a step further, since I froze some of the balls of cookie dough, so I can see how long it takes them to bake from frozen...and whether or not they're as good as baking them from the refrigerator. It's a tough job, but I'm up to the task...now that my dough is properly aged. Well, at that point it will be overly aged, so it's in a completely new category, right?

I've done a little of all of the above with success. We eat pies at Thanksgiving and then in the summer when the berries start coming in. My favorite is a Fresh Strawberry Shoney's Pie. But I abhor making the crust. So around Thanksgiving I make up a couple dozen crust and freeze them in the pans. I put wax paper squares between them and put about 5 into each 2 gallon size zip lock. I make up all my pies for Thanksgiving a week or two ahead and freeze them. Then all I have to worry about being in the 2 ovens is the Turkey and Ham and side dishes, many of which I have made the night before and just pop in the oven the last hour or so before dinner. That way I can spend time with the rest of the company. I have also frozen disks but use those mainly for top crust. Handling pie crust once is usually enough for me. But the store bought ones just don't appeal to me so I do freeze my own. I've found if you find it in the store, you can do the same thing only better tasting yourself.