maggie_s9 Recipe Reviews (Pg. 1) - (11609152)

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Grandma's Gingersnaps

Reviewed: Jun. 13, 2013
I've been making these for several years now, and LOVE them. A couple of notes... I find that the texture of the dough is better for dropping if I let it rest for at least half an hour first. Also, I've found that these come out just right (flat, but not too flat, crispy on the outside, soft on the inside) when I make them in coastal Maryland, but they are way too flat and it is difficult to achieve a good level of doneness when I make them in upstate South Carolina. Maybe elevation or humidity accounts for the complaints of "flat" cookies that seem to be common here?
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Healthier Easy Sugar Cookies

Reviewed: Nov. 29, 2012
I substituted half whole wheat flower, added walnuts and dried blueberries. The dough seemed a bit dry, but a couple of tablespoons of milk fixed that.
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