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Added July 09, 2002 | Recipe #33703
Showing 1-2 of 2
on November 28, 2002
These melt in your mouth just like shortbread. Baked them on my baking stone so they didnt burn (my elements heat funny). Great to dip in sour cream, honey mustard, french onion dip, and I could think of many more to try. Plain taint bad neither.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 23, 2009
I made a half batch to test for Thanksgiving dinner. Unfortunately, after following the directions exactly, it took over 20 minutes baking and 5 minutes under the broiler before they became golden brown. They were also extremely dry and crumbly. I would recommend adding an egg to help bind the ingredients.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (704 g)
Servings Per Recipe: 1