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Recipe Reviews 5 reviews
Soft Sugar Cookies IV
I usually use less salt than recipes call for and after reading a review that said less salt might be better, I opted to use 1/2 tsp rather than the recipes's called for 1 tsp. The only other change I made was using about 3 cups flour rather than 3 1/2 cups. Reason for this was my hand blender started smelling like the motor was burning out when I got to 3 cups, so I turned it off-finished blending the batter by hand. I baked 10 min at 350, the bottoms were golden the top part of cookie still very pale. Finished by topping with a butter-powder sugar frosting. For quality assurance, I promptly ate 5 in a row to make sure my review was accurate. These cookies need one more thing not mentioned in the recipe: a large glass of cold milk. Bringing in a dozen of these to my fav co-worker today so I don't eat them all. Really good cookies. Fluffy light soft. Nice. UPDATE: Test drove this recipe replacing the shortening with organic coconut oil with good results. Expensive, but flavorful and healthy. To anyone wondering, yes, you can replace shortening with coconut oil, organic or refined. I make these cookies almost weekly now. Any version of recipe is good.

6 users found this review helpful
Reviewed On: Jun. 8, 2014
Danish Oatmeal Cookies
Only changed one thing, omitted pecans. Used unsalted butter, real vanilla, quick oats right out of box, no extra processing. Used more of a 1 1/2 tsp size after reading reviews that said they were better suited to a smaller size, and baked for 9-10 min. Sifted confectioners sugar on top after removing from oven. A very nice alternative to average chewy or crispy oatmeal cookies. Turned out slightly crispy on bottom, airy, not chewy, very tasty bite-size little cookies. Someone else said a bit like a tea cookie, that's about right. Very nice that it takes so few ingredients and makes so few dishes to clean up. I used wax paper to line cookie sheets, worked just fine.

0 users found this review helpful
Reviewed On: May 12, 2013
No Roll Sugar Cookies
Just made this recipe. Happened to have cream of tartar on hand, followed recipe with no modifications. Cooked 10.5 min, turned out wonderful. Not to crispy, not too cakey, tender yet not falling apart when frosted. Good recipe, will use again. Usually kitchens cringe in fear when I approach, and fill with smoke or burst into flames on occasion so if you too, are "baking challenged", this is a recipe that will work.

3 users found this review helpful
Reviewed On: Nov. 18, 2012

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