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Canadian Molasses Cookies

Reviewed: Oct. 6, 2001
I used half whole wheat flour, half white flour, threw in a cup of raisins, and some extra ginger, plus a little bit of vanilla extract and underbaked them slightly with superb results- they were deliciously crisp on the edges and satisfyingly chewy towards the middle- a bit too sweet overall, perhaps next time I will try to cut the brown sugar by 1/4 cup and substitute a bit of flour and honey, or perhaps try it with applesauce...
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