"Dutch gingersnaps" — Debbie
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sifted all-purpose flour
1 1/2 cups
packed brown sugar
I was served a very crisp flavorful, flat cookie they said was an almond cookie at a resturant so I came home and decided to find a recipe for them. I found this and felt that this was the cookie I had. However, the reviews were not good so I looked elsewhere for the recipe and found it listed many places.The ingredients were the same but,all the other sites said to bake it for 5 minutes not 15 so I decided to try it. I am sure this is the cookie I had at the resturant so I made them and baked them for 5 minutes. The flavor was the same but mine were not crispy so I will try them again (make only half the recipe)and probably bake them for 7 minutes. I would suggest anyone making them to be sure and use parchment paper on your cookie sheet as I think it would be a mess to clean up without the parchment paper.
Each attempt spread out and burned very quickly at 400.
The cookies spread out and was sticky once it gets hard I crushed it up in little bits and put atop ice cream
I think that there is something missing from the list of ingredients,or something else because 5 minutes in the over and these just become a burnt sugary mess.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 88
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