cesson Profile - Allrecipes.com (13546996)

cook's profile


Home Town: Los Angeles, California, USA
Living In:
Member Since: Aug. 2009
Cooking Level: Professional
Cooking Interests: Baking, Asian, Mexican, Indian, Italian, Southern, Mediterranean, Healthy, Vegetarian, Dessert, Kids, Gourmet
Hobbies: Knitting, Gardening, Hiking/Camping, Camping, Biking, Walking, Photography, Reading Books, Genealogy
Recipe Box 1 recipe
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Easter Cupcakes
Spring Cupcakes
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Recipe Reviews 5 reviews
Best Chocolate Chip Cookies
I add 1 1/2 cups dark chocolate chips and 3/4 cup of white chocolate chips and decrease the white sugar down to 3/4 cup. I guess I must make mine a little larger as I get about 3 dozen cookies ready after 13 minutes oven time. Not greasy and perfect every time.

0 users found this review helpful
Reviewed On: Dec. 4, 2012
Butter Rich Spritz Butter Cookies
I love almond extract so I kept the original recipe amount otherwise I agree with other posts that it should be reduced, it is a very strong flavor here. I had no problem with the dough being too stiff for my press but I used my Kitchen Aid to bring it all together so I think the answer is to keep mixing. I think I will use salted butter next time and omit the 1/2 tsp of salt. I made smaller cookies and they were done at 6 minutes on the dot so watch the oven.

2 users found this review helpful
Reviewed On: Nov. 20, 2012
Ultimate Maple Snickerdoodles
I have made this recipe many times and it is much loved by the kids. Great texture of crispy on the outside and soft and chewy in the middle but for me it is too sweet and the sugar kills the flavor of both the maple and cinnamon. I read all of the very helpful reviews posted here and made three batches today. Here are my changes: drop the sugar down to 3/4 cup, add a pinch of salt, up the baking soda to 1/2 tsp, weigh the flour making sure you only have only 9 oz and add it by hand, use butter and make it an extra large egg. I rolled the cookie in 5 oz of white sugar mixed with 1/2 tsp cinnamon (this could be reduced as I had a fair bit left over). Only cook for 8 minutes in a very well pre-heated oven. The cookies will not look done but will set nicely and if you turn them over they should be quite nicely browned on the bottom. They will puffed up when cooked but will sink as they cool. This recipe usually gets me around 30 - 32 cookies.

2 users found this review helpful
Reviewed On: Jul. 6, 2012

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