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pecan caramel sandwich cookies

post #1 of 3
12/13/01 at 6:37pm
Thread Starter 
I recently made these cookies (from Regan Daley's new book) and while they were delicious, I thought they could have looked a bit better. I used a sharp star cutter and refrigerated the dough for 30 minutes prior to baking on parchment, yet the edges weren't as crisp looking as I'd like.
Any ideas? Perhaps refrigerating longer? I want to include these in my xmas cookie tins this year, and want them to look really good.
Thanks.
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post #2 of 3
12/14/01 at 5:18pm
The way to get food looking like it does in pictures is to do what the pros do.... hire a food stylist and run the food through Photoshop. Seriously, if I come within 85-90% of what the stuff looks like in a picture, I'm happy. Pictures in cookbooks have been manipulated digitally. We should start a thread on bogus pictures. Anyone ever seen the fly on the chocolate steamed pudding in Lee Bailey's Country Desserts? Amazing.
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post #3 of 3
12/14/01 at 6:39pm
Yeah, Foodnfoto could tell us more about picture perfect food!
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