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Recipe Reviews 3 reviews
Whole Grain Breakfast Cookies
I too made these with a few subs--Honey instead of agave because agave is NOT healthy; safflower oil instead of canola because canola is NOT healthy; and I also added some pureed carrots (about 1/4 cup) to punch up the veggie value, and the cookies were moist, chewy, and delish! I'm a cloves fan so I added 1/4 tsp of that too. I'm planning to tweak the recipe a bit for seasonal variety, adding cranberies and pumpkin, etc. Great basic recipe!

1 user found this review helpful
Reviewed On: Jul. 12, 2014
Coconut Macaroons
Mmmmm! Chewy-sweet and good! I like to make two variations as well: 1) I slightly flatten the balls and bake as directed, then dip halfway into melted semisweet chocolate; or, 2) I press a dark chocolate Hershey's kiss in the center of the cookies while still warm. Yummy!

0 users found this review helpful
Reviewed On: Dec. 21, 2009
Mexican Wedding Cookies
These cookies are very easy to make and melt in your mouth! The traditional recipe calls for almonds, but I also like to use finely chopped walnuts or pecans because of their softer texture. The secret to keeping the powdered sugar on while not having to use a whole box of powdered sugar is to dredge the cookies the first time while still slightly warm, so the powdered sugar gets melted and is a bit "tacky." Then allow them to cool fully, then re-roll them in powdered sugar. They will cover completely and look beautiful, and the sugar will stay on! For Christmas, I add a final light dusting in red or green sugar sprinkles over the powdered sugar.

15 users found this review helpful
Reviewed On: Dec. 21, 2009

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