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Recipe Reviews 15 reviews
Cinnamon, Spice and Everything Nice Cookies
Using the scoop-and-level method for measuring flour (and not sifting), I found the dough to be a perfect density for the method as written. Suggestions: try smaller balls than the walnut-size suggested; roll lightly in your palms after dipping into sugar; use parchment paper; bake ONLY until edges are firm and cookies are still puffy (6 minutes in my oven); and follow the author's advice to remove at once and cool on racks (where cookies will deflate and produce the crinkled effect). When I halved the recipe, doubled the cinnamon, omitted ginger, and substituted some butter for some of the shortening, it yielded 3 dozen cookies, with a nice combination of crisp and chewy, and strong cinnamon flavor. A keeper!

1 user found this review helpful
Reviewed On: Dec. 21, 2012
Oatmeal Chocolate Chip Cookies III
A very well-balanced recipe. You can microwave the water in a Pyrex cup, and then pop in the baking soda, before giving it a quick stir and adding the resulting fizz to your dough. Watch that baking time: you want just slightly golden edges. Let them sit a moment on the sheet, then remove with a spatula to a cooling rack -- just like any fragile cookies. I took them to a Girl Scout meeting today. NO leftovers! The texture was just fine.

0 users found this review helpful
Reviewed On: Mar. 31, 2011
Buttermilk Cinnamon Rolls
Made night before Christmas to bake in morning. Wow! Wonderful recipe with wonderful results. Texture was terrific: nice & chewy. Reheated beautifully day after Christmas. I made four changes. (1) BREAD flour instead of all purpose. Better texture because it has more protein, which is worked into tiny strands while you're kneading, and overnight. Yum. (2) Added 1/2 cup of white sugar to dry ingredients. (3) My new jar of "Active Dry" yeast had expired, grrr, arg, so I used "Rapid Rise" packets instead. Just followed the slightly different directions as given on packets, and dough came out perfectly. (4) No buttermilk, so I put 2 tablespoons white vinegar in milk. Three comments. (1) Several reviewers mentioned dough is very soft. True; you need to work it carefully, but that's the nature of the beast. Adding too much flour will mess up your texture. Instead, keep things cold and work surface and pin lightly dusted with flour. A little perforated-top flour shaker is great. Kneading & resting are important steps, so don't skip them. I measured bread flour by dipping cup into bag and leveling with knife -- and found recipe amount was spot on. (2) When applying filling, use stiff pastry or paint brush. Go all the way to the short edges of your rectangle of dough, but DON'T apply mixture to very edges of the long ends. Leave 'em bald so log seals better when you roll it up. (3) Clean knife between every few cuts on log.

16 users found this review helpful
Reviewed On: Dec. 29, 2008

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