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Showing 1-4 of 4
on December 11, 2013
These turned out perfect and I even left out a few ingredients. <br/>I didnt use nutmeg, ground cloes cream of tartar or the fat, I used cinnamon/ginger and 2lbs butter as I didnt use 1lb of the pork fat and worked fine :) I did mines in 8 minutes each in the oven. Meant to look whiteish and be quite soft as they will harden once cooled. Also only used 1 teaspoon salt as you dont want it to be too salty! and I used muscat as I couldnt find anything else where I live. I also used 3 eggs as I only had small ones.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 December 11, 2006
This is the real thing!Made it exactly as given, using lard and Port wine and they came out superbly crispy, spicy and sweet. Brought back wonderful memories of my youth because tins and tins full of these cookies were the staple cookies for Christmas, with all other special cookies baked only in small amounts. Easy to make and easier to eat.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
By Kat's Mom
on December 06, 2006
Have you ever fried an egg in bacon fat? Or added Crisco to cookie dough? Fat is fat in a recipe. One is just more work, tastier or healthier than another. I would imagine the pork fat would add a distinct flavor that would complement the spices. I probably will have to use bacon fat, but I plan on making these for my DH, who adores spice cookies. I will add my star rating soon.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 19, 2006
Serving Size: 1 (1601 g)
Servings Per Recipe: 1