Tatreanna Recipe Reviews (Pg. 1) - Allrecipes.com (14797952)

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Spritz Cookies V

Reviewed: Aug. 10, 2013
Got my first cookie press and decided on this recipe after reading through a great many here at allrecipes and other sites. Had the butter and sugar creaming and found I did not have enough flour - far short at only 1 cup. I subbed in 1 cup of sorghum and 1 cup of mochiko (sweet rice flour). The cookies were fantastic! Light as air, melt-in-my-mouth good!
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My Amish Friend's Caramel Corn

Reviewed: Jul. 4, 2013
Having never made caramel corn before and having bad experiences with caramel/taffy candy I was very wary about making caramel corn. I read this recipe and all the reviews at least as long as it took to make the caramel corn! Love this recipe. I can do it! Thank you very much, original poster and other reviewers. I followed the advice of some other reviewers because I don't like to use corn syrup and used 1/2 cup molasses and 1/8 cup agave syrup because it was next to the molasses in the cupboard. Yum! I will absolutely make this recipe again and again.
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Butterscotch Lace Cookies

Reviewed: Jun. 18, 2013
Fabulous recipe. I made it last fall for work and have been requested to make it every time since. I have substituted all sorts of gluten-free flours for the all-purpose flours and they've been tasty. (All sorts include sweet rice, brown rice, pre-toasted quinoa, lentil, garbanzo, teff, and millet)
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Best Chocolate Chip Cookies

Reviewed: Jun. 14, 2013
Love this recipe. I've made it twice now - once as written and once as a "kitchen sink cookie". It was a great base for my crushed pretzels, craisins, crushed honeycomb cereal, and almond slivers. Fantastic! I also replaced the white sugar with agave nectar the second time I made it. I worried it would be too runny, but nope - lovely fluffy cookies.
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