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Austin, Texas, United States
"A nice, light cookie for summer! I rolled mine in granulated sugar rather than powdered for a little extra crunch. Next time will add some zest to the sugar before rolling for more lemon flavor."
Jun 22, 2012 on Food.com
"I make the dough in the bread machine and baked it in the oven. I also halved the recipe. It turned out wonderful and is now our favorite sandwich bread! Easy to slice, tasty, and slow to stale, it doesn't get any better!"
Apr 22, 2008 on Food.com
"The best!!!! Nice and soft on the inside, crisp on the outside. It doesn't get any better than that! Stayed nice and soft for days, too! Thanks so much :"
Nov 8, 2006 on Food.com
"These were good! I used 2 c. wheat and 2 c. white flour and I substituted 1 c. brown sugar Splenda for the 2 c. brown sugar. They turned out very moist and cake-like. Next time I will try to add more oatmeal. 2 cups just didn't make it all the way through each cookie. Overall, a definite keeper! Thanks!"
Sep 20, 2006 on Food.com
"Easy to make but my crust turned out strange....bubbled up really high in some places, stayed undercooked in others. Could have been my oven. We all liked the taste, though!"
Oct 16, 2003 on Food.com
"This was easy to prepare and affordable! However, there was too much tomato flavor for my taste. My husband liked it alot but we both agreed it is more like a Swiss Steak type taste rather than barbeque."
Oct 16, 2003 on Food.com
"Very tasty, but, will add an additional can of soup next time to make more gravy. DH loved it!"
May 8, 2003 on Food.com
"Delicious and so easy! Followed directions as written and turned out wonderful. Thanks for the keeper!"
May 6, 2003 on Food.com
"Absolutely delicious! I used lower fat soup and low fat cream cheese and it still was incredibly rich and creamy. Will definitely be making this again!"
May 6, 2003 on Food.com
"Absolutely delicious! I used lower fat soup and low fat cream cheese and it still was incredibly rich and creamy. Will definitely be making this again!"
May 6, 2003 on Food.com
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