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These soft, allspice-flavored cut-outs evoke memories of an old-fashioned Christmas.
Dietary Fiber: 0g
Tried this recipe last night, and had no problems. I think, as the previous reviewer suggested, that the key to working with the dough is to chill it well. I rolled the dough into a disc (to speed chilling time) between two sheets of plastic wrap & chilled it in the fridge for an hour. Plastic wrap is a great tool for sticky type doughs. These cookies are soft and yummy. I added some cinnamon, nutmeg & a pinch of ginger to make them more spicy. Pretty on a cookies tray.
I use this recipe often. It is very attractive on a cookie tray. However the trick to this cookie is to chill the dough! Always keep the dough in the refrigerator when your not working with it.
The dough was difficult to work with. Too soft and sticky to work as a cut out cookie. I ended up using it as a drop cookie. The taste was OK but not enough to compensate for the difficulty working with it.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/688
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Some people say their weakness is chocolate. Others say potato chips. My weakness is brunch. The sweet and savory combinations of brunch food are irresistible. I have spent many hours in search of the best brunch in town, and I am being totally honest when I say I found it in my own kitchen.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
Whose mom makes the best chocolate chip cookies? Mine, of course. (And you’d probably say the same.) More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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