NATHALIA Recipe Reviews (Pg. 1) - Allrecipes.com (18166573)

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Classic Peanut Butter Cookies

Reviewed: Feb. 11, 2011
Following the reviews, I added about a quarter cup to a half cup of extra peanut butter and of flour plus a teaspoon of vanilla and used smooth peanut butter since I don't keep crunchy on hand. The cookies got rave reviews. I took them to work as well as to a girls' night and people were very happy with them. I separated them into half batches - one of which I had in the fridge for barely an hour and the other which was in for 24 hours - both turned out well! Additionally, I baked the first batch a tad under the suggested time (as my oven burns hot) and they were soft for days. The second batch I baked to recommendations and they were much firmer and were crumbly biscuit cookies (though not hard) the next day so depending on what kind you want, watch the baking time!
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J.P.'s Big Daddy Biscuits

Reviewed: Jan. 11, 2011
I am eating these, freshly made, as I type this. I had no clue if I was doing things right. Having read quite a few reviews, I put in 3-3.5 teaspoons of baking powder and I tried not to knead the dough but it seemed unavoidable (I tried to limit it as much as possible). It was really sticky and I wasn't sure if that was a good thing or not so I wrapped it in foil and popped it into the refridgerator for about 30 minutes - baked them at about 350 degrees for 15 minutes and they are great - soft, fluffy (though not particularly huge), and they taste great. Will def try 'seasoning' them next time!
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Almond Shortbread I

Reviewed: Dec. 20, 2010
I decided to play around with my usual holiday shortbread and I thought trying a new recipe would be the first step - I kind of like that I don't have to use cold butter, it's so much easier on your arms if you don't use an electric mixer. The texture is much closer to traditional purchased-in-store shortbread and I received positive reviews so I just finished putting a second batch to chill!
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Holiday Shortbread Cookies

Reviewed: Jan. 24, 2010
This recipe is pretty well fantastic. I've been making it consistently for about 2 or 3 years. I get multiple compliments on these cookies everytime, provided I do it as I prefer. I follow the recipes measurements as dictated - but I choose to cook it for a little less time than suggested. Depending on whether you prefer crunchy or softer but still firm shortbread - about 25 - 30 minutes (maybe more or less, depending on how your oven works) is best. Most people I make these for like the soft/firm batches best. While it's not necessary, by any means, lining the pan with parchment paper is helpful. And undercooking it just slightly (it's fully baked but don't wait until it's browned) is usually best.
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Lemon Square Bars

Reviewed: Jan. 24, 2010
I love lemon squares but I have never tried making them before this... I think you have to be quite careful not to over-beat the eggs, which I did. While it is quite lemon-y, I used bottled lemon juice which made a negative difference - my bars aren't bad, but they're not as good as some of the reviews suggested they could have been. My crust was perfect, however, if a bit thick for the size of pan used. I used cold butter and cut the sugar to 3/4 cup. I forgot to grease the pan, so I baked it for 10 minutes, and then let it sit. I had intended to cut down on the sugar in the filling as well, but because I overdid the eggs, I had to thicken it up, so I used the full two cups. A lot of the reviews recommend upping the lemon, adding zest, and cutting down on the sugar which may be a good idea, depending on your tastes. It browned quite a bit on top (addeding a crunchy/chewy layer) despite not being set after 30 minutes - it actually took about 40 - 45 minutes in the oven. Overall, not a bad effort, given it was my first try, but to do this again, I would make modifications.
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Cowboy Oatmeal Cookies

Reviewed: Jan. 16, 2010
I've only eaten two, so far, but I'm pretty happy with the results. I've been on a health kick lately but I love cookies so I figured making my own oatmeal version would be a good idea. Based on comments, and my own tastes, I decided to forgo white sugar altogether and added cinnamon honey (half cup, in it's gelled state) instead, 1/2 tsp of vanilla, an extra half cup of oats, and three handfuls of slivered almonds. I also left out the butterscotch chips and put a handful of milk chocolate chips into the last third of the dough that was left. My oven bakes a little unevenly so they were done in under 10 minutes, a little browner than I think they were meant to be (but maybe because the honey bakes faster than sugar too) but they still taste awesome!
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