Leo M. Lalande Recipe Reviews (Pg. 1) - Allrecipes.com (1337241)

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Irish Cream Sugar Cookies

Reviewed: Dec. 28, 2007
As others have mentioned, the flavor of the original recipe is rather on the light side. For a richer Irish Cream Flavor, double the Irish Cream to One (1) full cup, and also increase the whole egg plus one egg yolk to two full eggs. I found no need to mix the egg yolk into the batter prior to adding the whole egg; just add the whole eggs all at once. With this new formulation, the batter, immediately after mixing, is soft enough to be scooped into a piping bag and piped onto the cookie sheets. Done so, baked for the recommended time, makes excellent cookies with no need to refrigerate for hours and roll out the dough.
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Chewiest Brownies

Reviewed: Feb. 22, 2005
This recipe is excellenty chewy and fudgy. It has a tendency to be more fudgy and soft than desired in the middle of the pan, but it doesn't detract from the delicious taste. On a recent experimentation, I scooped the brownie batter into greased mini-muffin tins, and I ended up with awesome chewy "two-bite brownies".
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