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Snickerdoodles III

Reviewed: Jul. 14, 2011
I made these as an experiment using whole wheat flour. They were a bit grittier, of course, due to the texture of the wheat flour, but the flavor was perfect, as was the texture. They were soft on the inside and crisp on the outside. Took them to a picnic and they were gone instantly.
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JELL-O® Pastel Cookies

Reviewed: Apr. 4, 2009
We LOVE this cookies! I was so excited to find the recipe online, as I remember them from my childhood. The first time I made this recipe I used Strawberry Jello and used another reviewer's idea of dipping in white chocolate. I took them to an adult-only party as dessert, and they were the hit of the night. A couple of notes:1. I only use one box of jello (in the mix), and instead of sprinking the top with jello, I dip the glass into sugar before flattening the cookies. 2. I've noticed if you use the mixer to mix all of the ingredients (except for when adding the flour mixture at the end) the cookies come out smoother and flatter. If you like a thicker, more marzipan-like cookie, only beat the butter with the mixer and mix the rest by hand. Both are very good.
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Snickerdoodles I

Reviewed: Mar. 7, 2008
I just made this recipe for the first time. I live at 5400 ft altitude and didn't need any adjustments--they came out perfectly. They are firm on the outside and slightly chewy on the inside.YUM! Thanks for the recipe!
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Blondie Brownies

Reviewed: Feb. 18, 2008
I agree with another reviewer---prepared strictly by the recipe, these blondies never set. Too much sugar and crisco caused them to be mushy and gritty. I also wonder about melting the shortening before adding. Don't bother with this one, unless you alter the recipe significantly.
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