LORRELLAI Recipe Reviews (Pg. 1) - Allrecipes.com (1343734)

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Peanut Blossoms II

Reviewed: Jul. 28, 2001
Oh ... my .... gawd! I *love* this recipe!! I added 1/4 teaspoon "butter flavor" (from McCormick) to bring out a bit more of the PB taste, but otherwise left the recipe alone. In place of Hershey's kisses, I used milk-chocolate chips -- two pressed end to end, melt 'em a bit, and then a third on top of them; melt and stir with toothpick to create the little 'crest'. :) DEFINITELY a keeper! Thanks! [[Note: If you use "Nutella" or "Twist", be sure to use a little less butter and egg -- it's way softer than PB.]]
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Evelyn's Rolled Sugar Cookies

Reviewed: Jul. 28, 2001
The end result is nice, but getting there is WAY too much trouble. "Knead in enough flour to make the dough workable" translates to about 3 more cups, which leads to a slightly cake-like cookie. Not to mention the trouble of adding all that flour. I reduced the amount of milk to 1/4 cup, and added it in teaspoons as I mixed, but that still didn't help -- neither did freezing the dough for an hour, although it did make it *slightly* easier to work. If you don't mind all that, then the recipe is worth it for the soft taste (altho I did add about a tablespoon of lemon rind). However, *I* will definitely be using a different recipe for sugar-cookies. :(
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Melt In Your Mouth Honey Lemon Merry Christmas Cookies

Reviewed: Jul. 23, 2001
A nice cookie, but I'm going to futz with the ingredient amounts a little. And you definitely need flour on hand to roll out the dough. Also, in my oven, the directed temperature baked them *much* faster than 8-10 minutes. In fact, to avoid them getting brown, as the recipe directions instruct, I had to take them out in only *5* minutes. Maybe it was the thickness at which I cut the cookies, but I liked the height to which they poofed, so I'm going to use the same again. All in all, a pleasant cookie, good with coffee or tea, but a lot of work....
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6 users found this review helpful

Chocolate Chocolate Chip Cookies I

Reviewed: Jul. 15, 2001
I love this recipe!! I substituted half of the amount of white sugar with Splenda to reduce calories a *little* bit. Also, you can try using Ovaltine instead of standard cocoa -- I used "Rich Chocolate" flavor and it came out wonderfully. Another favorite recipe in my book ... too bad I'm on a diet! LOL.
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Chocolate Chip Peppermint Cookies

Reviewed: Jul. 15, 2001
Excellent recipe! Personally, I love mint, so I doubled the mint extract. Also, since I had no unsweetened cocoa at hand, I used a little over 1 tbsp. of Ovaltine "Rich Chocolate". It came out wonderfully, and they disappeared super-fast. This is DEFINITELY one of my favorite recipes, now! (If only I weren't on a diet!! LOL)
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2 users found this review helpful

 
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