Patrizia Recipe Reviews (Pg. 1) - Allrecipes.com (13501489)

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Shortbread

Reviewed: Apr. 11, 2010
I found this delicious. Learned after the 1st time I made it to cut in cold butter rather than softened. I also had brown rice flour instead of white rice flour. I didn't put any sugar on top after baking. I worked it with my hands to conform to a circle of 8 inches on parchment paper and cut the time in oven to 30 min. My English guests liked it very much.
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12 users found this review helpful

Holiday Punch II

Reviewed: May 9, 2010
Excellent punch! It has the flavor of an exotic rum drink with no alcohol. I substituted diet ginger ale to keep it from being too sweet.
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4 users found this review helpful

Chocolate Kiss Cookies

Reviewed: May 9, 2010
Excellent cookie and I followed the recipe exactly. I have made it more than once.
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3 users found this review helpful

Excellent and Healthy Cornbread

Reviewed: May 9, 2010
This was good, but too dry for me.
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0 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: May 17, 2010
When I made these cookies I only had self rising flour. I also only had one pkge of instant vanilla pudding. I used these and an additional 1/2 cup of the self rising flour. Then I refrigerated the dough. The cookies came out soft but not overly crumbly. Taste was a little chemical as others described. I would make these again, but prefer the Toll house recipe.
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Cranberry Orange Oatmeal Cookies

Reviewed: May 19, 2012
I like these chewy oatmeal cookies. I did alter spice: 1/2 tsp cinnamon and 1/2 tsp nutmeg. I also added 1 cup vanilla chips. I would make them again. Patrizia
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3 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Jul. 29, 2012
This is a fantastic soft cookie. I use 1 Tbls of orange juice instead of water. These are great cookies to substitute for graham crackers in making s'mores. I use the giant marshmallows. Big hit with all the family! Patrizia.
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Sour Cream Cookies II

Reviewed: Mar. 25, 2015
Delicious cookies with the recommended icing for sour cream cookies on this site. I did reduce the pecans to 1 1/2 cups chopped. and used 1/4 cup shortening and 1/4 cup coconut oil. Also my all purpose flour was all purpose whole wheat flour. And I used golden raisins which I soaked in the beaten eggs ahead. So raisins and eggs went into fat and sugar mixture together. I refrigerated dough several hours or overnight. That was just convenient for me. These cookies have a lovely flavor and texture. Patrizia 3/25/2014
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