CaGirl93101 Recipe Reviews (Pg. 1) - Allrecipes.com (15922323)

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Linzer Tarts

Reviewed: Feb. 9, 2014
Wonderful! I made the recipe exactly as written with the exception of adding a 1/4tsp salt and 1tsp vanilla. I read so many reviews stating the dough was tough to work with - if you've ever made an all butter pie crust (and that's all I make) then simply use the same technique to roll out. Dough should be chilled, one hour is fine, no need to refridgerate overnight (indeed, then you may find it to be too hard to work; don't be shy about the amount of flour you use, really flour your counter, pin, and top - roll gently and turn dough 1/4 turn - if it sticks, lift and throw some more flour under it. Keep gently rolling and turning, pinching dough back together if it cracks. And Voila! If you think you can get in there and roll it out like busciut dough, you're going to have problems sure, but if you're patient, its really not scary!
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Luscious Lemon Snaps

Reviewed: Feb. 5, 2012
I made this recipe just as it was written and they were delicious! They looked exactly like the picture showed. I had none of the problems with the batter, greasiness, or crumbling that other reviewers complained of (wondering what elevation they were, perhaps needed adjustment for that? I'm at sea-level.) Just a couple things though, I did NOT grease the cookie sheet. I did process the dry mix for about 5 min using the paddle attachment on my KitchenAid to help infuse the flour and sugar with the zest before adding wet ingredients, as well as after to bring it to dough. The consistency of the dough was similar to sugar cookies, and should not be wet or overly sticky. I dropped by measured teaspoon balls (do not flatten) onto cookie sheet and baked exactly 11 min in a well preheated oven. They came out as I said exactly as they appear in the photo - about a 1/4" or so thick, crispy outside, slightly chewy inside. Cooled about 5 min on sheet, and removed with no problems. They are sweet and lemony and absolutely delicious!!
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