Jennifre Recipe Reviews (Pg. 1) - (19176311)

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Grandma Johnson's Scones

Reviewed: Jul. 4, 2013
I'm giving this 5 stars if you follow the directions with a couple differences. I just now made this recipe pre-mixing the sour cream and baking soda, and also with butter that had been sitting out about 20 min -- big mistake! Other times these have come out perfect, like THE BEST scone, flaky and incredible texture. Raves from everyone. This time, premixing the sour cream and with slightly less than fresh outta the fridge butter, they are... notably less good. As one other reviewer noted, "more like a muffin," alas. Tips: - KEEP THE BUTTER REALLY COLD - DON'T PREMIX THE SOUR CREAM + BAKING SODA. Just mix dry things, then cut in butter, add sour cream and egg. It is VERY crumbly if you do it this way. I shape this recipe into two rounds, you really need to press it together but the butter will make them stick, but barely. Then cut into 6 triangles then cut each in half; I end up with 24 smaller triangles. Add your extras after your mix, I use blueberries sometimes, or make cinnamon chips, or sometimes a "savory" verion by adding ham, cheddar, and green onion. They are ALL KILLER if you get that texture right!
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Lemon Shortbread Squares

Reviewed: Sep. 29, 2011
If this recipe were written with more lemon flavor, it'd be 5-stars! But I LOVE the texture of these shortbread cookies! As others have done, I need to dramatically increase the lemon flavor. I have found that for my taste I need to use 3-4 tsp each of lemon extract and lemon juice (my addition), and only sometimes use lemon zest. Still very crumbly, I just dump the crumbles into the baking pan and press them down, and bake. I typically double this recipe to fill up an 11"x15" cookie sheet and slice these into bars once I pull them out of the oven. With the added lemon flavor, I find these really great lemon cookies, with a lovely shortbread texture!
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