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Joined Date: Jan 01, 2006
"I've made these the last two years and they've been very good. Certainly easy! The added flour keeps them from spreading too much and losing their shape when baking. My one change (and I don't think I'd make these cookies without it): For added flavor, instead of using all vanilla extract, I use half vanilla extract and half almond extract. This makes a big difference. I also use almond extract rather than vanilla in the royal icing, which makes the cookies much more flavorful as well.
"I've made this soup three times now, and it's amazing. The flavor is excellent. I do add a pinch of cayenne to add a bit of heat. To reduce the fat but keep the richness, I use one 12 oz can of fat free evaporated milk in place of the 2 cups of cream. I also puree the soup before I add the milk. After the milk is added, I add the cornstarch slurry. Lastly, I bring to a boil to thicken with cornstarch. So good!