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The Best Rolled Sugar Cookies

Reviewed: Dec. 5, 2014
I get really nervous when trying out something I'm a little unfamiliar with. And surprisingly, this is the first time I've made rolled sugar cookies. The only other type of rolled cookie I made was shortbread. But enough about that. These cookies are perfect! I did not change a thing about them. I whipped them up in the evening and let the dough sit overnight. The next day, I divided the dough in half, kneading one half and letting the other wait in the fridge. I rolled it out onto parchment paper, which sat on top of a baking work mat. The dough rolled out wonderfully; it did not stick at all. My dough was rolled out to about right under 1/2". When cutting out the shapes, I left enough space in between each shape so that all I had to do was pull the scrap dough away and transfer the parchment paper directly onto the cookie sheet. The cookies don't spread out too much, which is great. I let them bake for 7 minutes, taking them out when the edges just barely started browning. I then let them cool on the sheet for a few minutes (maybe 5), and then took them off the parchment paper and onto the cooling rack. They maintained their shape throughout this entire process. Not only did they bake exceptionally well, but they taste delicious! Just like a good, old fashioned homemade sugar cookie. For the icing, I stuck with what I knew and used the Wilton royal icing recipe. Two new recipes in one day? Too much stress! I am definitely using this as my go-to sugar cookie recipe!
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Daisy Brand Sour Cream Chocolate Cake

Reviewed: Feb. 24, 2013
I made cupcakes with this recipe and they turned out great! They were very light and moist and had a good chocolate flavor. It's more time consuming than box mix, but very well worth it! The only difference I made was lessening the granulated sugar by just a tad (maybe 1 tsp). I did this because a few reviews mentioned the cake being too sweet and since I used a buttercream frosting, I didn't want the sweetness to be overwhelming. They were delicious!
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Best Brownies

Reviewed: Jun. 5, 2010
I was very disappointed in the way these brownies turned out. The taste was good, but contrary to the description and other reviews, they were not fudgy at all; too cake-like for me. I could actually tell that they would not be what I was expecting when pouring the batter into the pan. I ended up making another batch using a recipe that I should have used in the first place. That one uses oil, 1 egg, baking soda and about double the cocoa; those turned out fudgy and delicious, just the way I like them. This batter looks a lot like the batter you would get from boxed brownie mix. I'll definitely be sticking to my tried and true fudgy homeade brownies.
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