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Chewy Sugar Cookies

Reviewed: Jun. 2, 2013
These are some of the BEST COOKIES I've ever tasted and I am extremely picky. Like the description says, crunchy on the outside and very chewy on the inside. Easy, simple, buttery but not greasy or heavy. I've made these many times and I have to make small batches because my boyfriend inhales them. Friends from France, the US and Argentina tasted them. Palates from around the world raved! People cursed after they took their first bite, they were that good. I make a few big so I get a few soft cookies in the batch for those who like them. The rating is for the recipe as it is written and because my friend had the ingredients on hand. Nonetheless, since then I've made them with butter and a touch less sugar and they're phenomenal. I tend to just measure the 2cups sugar and take out a few tbsp and I don't roll the cookies in sugar before baking. Some mentioned the dough being sticky. This hasn't bothered me but just to see, once I added 1/2 cup flour and they were easier to handle without any noticeable difference in taste/texture once baked. A note of caution, 1 minute makes a big difference when baking these so check on them or take one tray out at 8min and another tray at 10min and see what you prefer. I bake mine 11 minutes with the bottoms clearly golden. Never trying another sugar cookie recipe, these are PERFECT. Follow the recipe if you want, make a few changes if you like, the cookies magically have always come out great. 10 stars CindyAnn!
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Roasted Brussels Sprouts

Reviewed: Jun. 2, 2013
I have used Allrecipes for probably about 10 years and have never rated or reviewed a recipe. I adore this recipe and have made it many times. I love that if you have brussels sprouts you pretty much have all the ingredients necessary and it couldn't be easier. Confession: I literally ate 1.5lbs of this last night! My boyfriend was afraid I was going to explode. They are ADDICTIVE. A caveat: I am obsessed with all things caramelized or browned more than what some people would prefer and I think this recipe is perfect for people like me. If you say you like your brussels sprouts bright green or still a bit crunchy or that you prefer your veggies steamed, then use your better judgment and don't make a recipe that says to leave them in for 40minutes at 400 degrees only to then give it a bad review. I make this as the recipe states although I admit that I eyeball the oil, salt and pepper. Definitely shake the pan every 5 to 7 minutes like the recipe says, one time I forgot and most sides obviously didn't brown and the results were not good. One time I also forgot what time I put them in and I took them out too early and I really did not like them. In my opinion, there is no need to mess with this recipe but it is so simple that it lends itself to simple additions for those who like their veggies with lemon, garlic, cheese, nutmeg, red pepper flakes, etc. This is one of my staple recipes.
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