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Absolutely the Best Chocolate Chip Cookies

Reviewed: Dec. 9, 2011
I found this cookie to be rather bland, lacking the usual rich chocolate chip cookie flavor. The dough has an awful aftertaste because of the shortening. I think I'll stick to my usual recipe.
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Butter Rich Spritz Butter Cookies

Reviewed: Dec. 9, 2011
Probably a really rick, crispy cookie. Unfortunately, the dough was too thick to go through my press. I tried rolling it out instead, but it fell apart.
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Cappuccino Flats

Reviewed: Dec. 13, 2010
I've been making these cookies for years and are a favorite in my family. A couple tips: the cookies are best if not over-cooked. Make sure to slice them a generous 1/4" thickness and bake them only until the edges have a slight firmness when touched. They will then cool to a light softness. Secondly, if making lots of cookies, you'll want to occasionally rewarm the dipping chocolate. This keeps the dipped coating from getting too thick and ovewhelming. I sometimes also dip just an edge in the chocolate, rather than half the cookie. This makes just a tease of milk chocolate. Lastly, I put the dipped cookies on wax paper and chill them for a bit before storing them. This keeps the dip from sticking when stacking cookies.
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Barbecue Ribs

Reviewed: Nov. 27, 2010
I'm not usually a big fan of BBQ ribs, so I was amazed at how much I loved these. The sauce is very tasty; a nice change from the typical bottled sauce. I first boiled the ribs for about 1.5 hours in water (to which I added powdered beef broth). I made the sauce as suggested, but didn't have chile sauce on hand. Instead I used additional ketchup with a spash each of chili powder and Frank's Hot Sauce. I baked the ribs, turning and basting twice over about 40 minutes. Delicious! I can't wait to try these ribs on the grill. This recipe's definitely going into my family recipe file!
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