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"Delicious : This is the first recipe I've tried for butternut squash pie, and I'm sticking with it. I did use a little more spice, since my family likes pies spicier than most. Also, this makes a *lot* of filling; I filled up a deep dish pie crust and poured the rest into a small casserole and baked it as a custard alongside the pie. Very good :"
Oct 10, 2005 on Food.com
"This is the exact same recipe that I've been making since third grade. When taking the cookies out of the oven, I like to rap the pan firmly on the counter a few times. This causes the cookie to fall, making it more chewy.And I agree with the poster above; the cream of tartar is just as important as the cinnamon. It's not a snickerdoodle witho..."
Mar 1, 2005 on Food.com
"This recipe is just like the one I got when we made them in third grade : It's been a family favorite ever since.Tip: If you like chewier cookies, firmly tap the pan on your countertop after taking them out of the oven. This deflates the centers of the cookies; the centers stay chewy, and the outer edge gets crunchy. Yum!!!"
Sep 17, 2004 on Food.com
"Made these, but left out the lemon zest. Still very tasty and lemony, and easy to make. The only thing I might change next time is to add a little bit more flour to the lemon mixture; it ended up just a tiny bit runnier than I care for. But that's just a matter of personal preference :"
Sep 4, 2004 on Food.com