NBracken Recipe Reviews (Pg. 1) - Allrecipes.com (11870009)

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Crackle Top Molasses Cookies

Reviewed: Dec. 11, 2010
WOW! These are REALLY good! I've made two batches. The first I made almost exactly as directed, except I used Canola oil and used 3/4 c sugar and 1/4 cup brown sugar. The second batch, I used butter flavored crisco instead of canola oil. I have made the first batch and they are amazing! I pulled the first tray out at 8 minutes, but the second tray needed 11 to start getting crackly. I also baked them on parchment paper so that I could move them directly to my cooling table, instead of cooling them on wax paper as I read. Will post more on how that works later! I believe I will be making a couple more batches of this cookie for the holiday season. They will go fast!
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Photo by NBracken

Colleen's Potato Crescent Rolls

Reviewed: Nov. 21, 2012
This is a GREAT recipe. YUM YUM! It was very easy to follow. I made a double batch for our family dinner for Thanksgiving. I did find that baking mine at 400 for 15 minutes left them a little too dark for my liking. My next batch I did at 375 and it was better. I might not cut 16 with my 12 inch circle. They seem really small. Maybe cut 12 instead. These are light and fluffy. I don't work with yeast much because I'm always worried I'll kill the yeast. I did add a sprinkle of sugar to the water when I proofed the yeast.
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