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Amy 13 days ago
We put in some orange flavoring and put some slivered almonds on top before baking them and they were absolutely fab!
Cyrus Walker a month ago
I used fresh cranberriea and wow! Unbelievable I chopped up fresh berries (1 cup of chopped) and doubled the white sugar to 1/2 cup
Gibson 2 years ago
tastes great! would definitely make again
Emilee Weir 2 years ago
I made these cookies (twice!) with a group for a school competition and bake sale - not only did these win second place (out of six groups), we sold nearly half of them before the sale even started. The teachers and staff loved them that much! This recipe is definitely a keeper! A few notes: - The recipe made over three dozen cookies when made with a generous tablespoon of dough for each cookie! We rolled the dough into cookie balls while the first batch was baking so they would be ready to go, as we were a bit pressed for time. None of the balls stuck to each other, something I was a bit afraid of happening. - The dough turned out a bit dry so we added a splash of milk for the judging batch, and an additional egg for the bake sale batch. In short: if you want large, flat cookies, add milk if needed. If you want cookies that are a bit more rounded on the top, add another egg and a few more minutes to the timer to make sure they are cooked. - We found that there were not a lot of cranberries in a cookie with just one cup, so we added another cup for the bake sale batch, which worked well. - We used almond extract in the judging batch and vanilla in the bake sale batch. There was a noticeable flavor difference between the two batches, but vanilla does work if you do not have almond extract. - A teaspoon of cinnamon mixed into the batter added a wonderful, subtle flavor to both batches!
monia abouheif 2 years ago
Perfect every time👌🏼