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Mary's Sugar Cookies

Reviewed: Jan. 8, 2010
The cream of tartar in this is a great improvement over the usual floury taste of sugar cookies, and the texture is great (but like others have noted, these are more fragile than traditional sugar cookies). I roll the dough out between two sheets of parchment paper while it's just slightly cool to help hold the dough together, then put it back in the fridge on the cutting board for a few minutes before cutting out the cookies. Because of the almond extract, these are even good without decorating. Thanks to Pat for posting this recipe; it was used by the mother of my childhood friend, and I didn't think I'd find it again.
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Italian Leafy Green Salad

Reviewed: Nov. 29, 2009
The proportions of the veggies in this are perfect. I made this for Thanksgiving, but cheated with a bottled balsamic vinaigrette. I lined the sides of the glass bowl with some of the green/red peper rings, and put more on top as a garnish. Normally in our group of friends, people take some salad but don't eat much because they're focused on traditional Thanksgiving side dishes. This year, everyone ate what they took and several had seconds. Great recipe!
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