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Judy's Strawberry Pretzel Salad

Reviewed: Jul. 8, 2012
I love this dessert - I had to double the ingredients for the pretzel crust, since the amount specified seemed a little too thin and would've left gaps on the bottom of my pan. I think next time I make this I will paint some melted chocolate onto the top of the pretzel layer and freeze before I put the cream cheese layer on, so that the pretzel layer doesn't get so soggy so quickly.
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Oatmeal Gingersnaps

Reviewed: Dec. 11, 2011
Made these last night and absolutely fell in love. The spice is perfect, and is nicely balanced with the oatmeal texture. In my first batch, I doubled all of the ingredients to make closer to 4 dozen, and I found the dough was a little too floury and crumbled easily. I added an extra egg (3 eggs in the double recipe) and it turned out great. My second batch I did to the recipe except using ~1.5 eggs, and the cookies turned out flatter and chewier (dough was stickier and less floury), which are also tasty. I rolled the dough balls in a mixture of white sugar, raw sugar (large crystal cane sugar) and cinnamon. Gives a nice crunch on the outside of the cookie :) I also didn't press them down at all, just left them as balls, and both batches turned out great.
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