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"Outstanding! I'm living overseas in SE Asia and hadn't had snickerdoodles in many years. I actually went to the store and bought an electric mixer just to make these cookies! I had to omit the cream of tartar as I couldn't find it at the local market here, but the end result was still superb. I halved the recipe and got a yield of 26 two-inch cook..."
Sep 11, 2011 on Food.com
"This is a fairly adaptable recipe. I used almonds instead of macadamias and almond extract instead of vanilla. (Brazil nuts work well too, and add nice little dark flecks to the cookie. I also omitted the nutmeg. The cookie dough is very similar to that for peanut butter cookies, and the flavor of the finished product is excellent. I chopped the ..."
Aug 29, 2011 on Food.com
"Great recipe, though I had some issues with sticking -- will use baking parchment next time. The glaze added a great zestiness and tang to the cookies. Great texture, good flavor."
Aug 29, 2011 on Food.com
"The cooking times are the key here. The best way I've found is to know your microwave's wattage and adjust the times accordingly, rather than the power level. Most microwaves only have one output level: full blast. They vary the "power level" by simply cycling on/off (you can hear it during reduced-power cooking. This isn't ideal. My microwave is..."
Jan 20, 2011 on Food.com
"Quite nice. This is a clear, straightforward recipe with predictable and excellent results. Onion marmalade is also an outstanding topper to pan-seared foie gras hors d'oeuvres. Serve the sliced foie gras on a thin toasted crostini with the onion marmalade on top (a little goes a long way. With a small piece of arugula or watercress, it's an eleg..."
Mar 27, 2010 on Food.com
"*Slobber!!* Really, even better than Red Lobster's, if for no other reason than you can put more seasoned butter on them if you want. The first time I made these, I didn't have any Old Bay Seasoning, so I made something similar by blending together in a spice grinder two bay leaves, four cloves, garlic salt, celery salt, parsley, a few peppercorns..."
Apr 10, 2008 on Food.com
"Good recipe... but for my particular tastes, the oatmeal was bit much -- in taste and texture. However, I don't want to punish the rating for my own tastes! These cookies baked up wondefully -- I halved the recipe and still wound up with about 30 small (2" cookies. Very nice!"
Feb 22, 2008 on Food.com
"Easy recipe to follow. I, too, halve it and it makes a nice-sized batch. I add some toasted sesame oil and a pinch of powdered sumac to the hummus when blending it. When serving, I top with a drizzle of olive oil, a pinch of parsley, and some additional powdered sumac (this is what is used in restaurants, not paprika. Excellent stuff!"
Feb 18, 2008 on Food.com
"Very good, basic recipe. Easy to make, easier to eat! Can also be served with tortilla chips or thinly sliced toasted baguette bread. I added a 1/2 tsp. of flaked red aleppo chili peppers instead of the Tabasco."
Feb 12, 2008 on Food.com
"I love this recipe. It's a passable imitation of OG's dressing, and since it's not laden with oil, it's rather lower in fat and calories than a lot of dressings out there. I just put everything into my food processor and let it blend for about a minute. To really mimic the OG salad, use iceberg lettuce, shredded carrots, and croutons."
Jan 23, 2008 on Food.com