extracheeseplease Profile - Allrecipes.com (13447885)

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Home Town: New Jersey, USA
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Member Since: Sep. 2009
Cooking Level: Intermediate
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Jersey Shore
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Recipe Reviews 10 reviews
Raspberry and Almond Shortbread Thumbprints
I am baking my cookies as I write my review. The dough was nice to work with. I didn't have any problem with crumbling. I didn't soften the butter too much before starting. I didn't feel the need to change the recipe by adding more flour or changing the oven temp. Really glad I didn't. The shortbread is BEAUTIFUL on the tongue! So flaky and buttery. I used the almond extract lid to make a dent in the tsp. sized balls of dough. I baked for 14 minutes and then put the jam in immediately after baking with a baby spoon. EASY PEEZY! I used Smuckers raspberry, but any flavor you like best would be great! I highly recommend making the recipe as is. On my next batch I'm putting them jam in while baking to see if it's just as easy. Thanks so much!

1 user found this review helpful
Reviewed On: Dec. 22, 2013
Cracked Sugar Cookies I
These are absolutely delicious. I didn't change the recipe at all. I am not sure why some folks are finding their cookies to be raw in the middle. I wouldn't flatten. It's not necessary if you follow the recipe correctly. I did allow my eggs to come to room temperature. Make sure your butter is not too soft. It should just give a little bit when touched with your finger. If it's mushy, it will make your cookies flat. Also, if you over beat the dough it will make for a flat cookie. Once you've added the flour mixture, just mix until blended. I did not allow the cookie to sit on the cookie sheet. I moved them to a cooling rack right away and they look great. I like rolling them in colored sanding sugar or sprinkles. So beautiful. Thank you!!

2 users found this review helpful
Reviewed On: Dec. 22, 2012
Best Chocolate Chip Cookies
I can't go to cookie exchanges at Christmastime because I CANNOT make good cookies. I am especially bad at chocolate chip cookies. Sometimes they are flat. It's so frustrating to make up an entire batch of dough only to see the first batch spread all over the cookie sheet in the oven. Sometimes they are dry. I've tried to rectify those problems by not softening the butter too much, not greasing the pan, not over blending, using new recipes, all to no avail. I was about to quit and start buying Oreos for the cookie jar, but I'm not a quitter!! This recipe is 5 stars as is. It's also 5 stars with 1 1/2 cups brown sugar and 1/2 cup white sugar. I've tried both. If you too are a cookie failure, and love your cookies a little crispy on the outside but soft and somewhat raised in the middle give this recipe a try. If I can do it anyone can. And now I can RSVP "YES" to this year's cookie exchange!!

1 user found this review helpful
Reviewed On: Aug. 29, 2012

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