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Recipe Reviews 24 reviews
Pecan Sandies
I followed some of the reviewer suggestions: butter, 1/2 white and 1/2 brown sugar, double the vanilla. I also toasted the pecans and finely chopped them in the food processor. The dough was very soft, so I refrigerated it for an hour, then used a small scoop to form the balls. Baked them using silicone baking mats in my pans, and these cookies came out perfectly!! Wonderful sandy texture, perfect level of sweetness, and excellent for a quick dunk in some coffee. Thanks for posting a great recipe!!

1 user found this review helpful
Reviewed On: Feb. 27, 2014
Snickerdoodles I
Excellent!! I used butter-flavored Crisco and added a splash of vanilla. The dough was perfect and did not need to be refrigerated at all. I made slightly large cookies, so my baking time was 11 minutes, and these cookies sitting on my counter are both beautiful and delicious!! I've made snickerdoodles for years, and this is by far the best recipe I've ever used. Thank you!!

1 user found this review helpful
Reviewed On: Jan. 30, 2014
Best Formula Three-Cheese Fondue
I followed John's suggestions, used Gruyere, extra-sharp white cheddar, and Jarlsberg cheeses because that's what I could find easily, and it was wonderful! I especially appreciated the suggestions of pears and steamed potatoes for dipping. This is our new favorite recipe for cheese fondue - thanks for a great recipe!!

0 users found this review helpful
Reviewed On: Jan. 20, 2014

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