ARDEO Profile - (1563328)

cook's profile


Home Town:
Living In: Ohio, USA
Member Since: Jun. 2003
Cooking Level: Expert
Cooking Interests: Baking, Italian, Healthy, Dessert, Gourmet
Hobbies: Knitting, Reading Books, Music, Wine Tasting
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Recipe Reviews 3 reviews
Thick Cut-Outs
The recipe I've been looking for forever! They remind me of the ones you can get at "Dutch" restaurant bakeries. Yes, the recipe neglects to tell you to add the vanilla extract, but come on folks! Add it with/after the eggs. I did double the vanilla, added around 3/4 teaspoon of almond extract, and added 1/4 cup of sugar as suggested by others because I like a sweeter cookie. Perfect flavor! Matched great with the "Sugar Cookie Icing" recipe on this site (not the icing recipe given). You don't need to add flour; stick in the fridge for an hour, put flour on your rolling surface, a bit on your rolling pin, and a sprinkle on the dough you're going to roll out - no sticking! I baked them for a total of 10 minutes, turning the sheet around in the oven at 5 minutes because my oven doesn't heat evenly on both sides unless I do so. In my case, I had to watch the bottoms carefully - a teeny bit of golden color and they were DONE. People are always so impressed with these! I hate reading the extremely low star reviews for this recipe...people, learn the basics of cookie making (cream your butter/sugar thoroughly, don't over-mix the flour, use fresh baking powder/soda, learn the signs of doneness, etc.) before you complain about a recipe!

67 users found this review helpful
Reviewed On: Nov. 30, 2009
Ginger Snaps II
These cookies are perfect! Just what I was looking for - a word of advice, though - do NOT overbake. They might seem wayyyy too soft when they come out, but they'll firm up a lot. If you take them out too late, they'll end up as hard and chewy as rocks. Take them out exactly as prescribed for perfect, soft, chewy cookies!

5 users found this review helpful
Reviewed On: Oct. 29, 2006
Zesty Tilapia with Mushrooms
This is an excellent dish, and easily applicable to other types of mild-flavored fish. Our grocer didn't have tilapia the day I decided to try this recipe out, so I bought flounder instead, and used baby portabella mushrooms (I couldn't locate porcini, either). It was still wonderful, and my family loved it - I think that the sauce is the key, the right amounts of butter and lime combined with a hint of lemon and the mild bite of the green onions. Try it, you will NOT be disappointed!

2 users found this review helpful
Reviewed On: Aug. 1, 2003

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