May the Food be with you.
Dec 15

7 Responses to “Cookies For Kringle”

  1. Matt Says:

    Looks delicious! Can’t wait to try it out. Love what you’re doing, Tyler. Keep it up!

  2. Christina Says:

    I want to make a Snowba Fett…if only there were snow and it weren’t 50 degrees outside……..oh and the cookies look really good too 😛

  3. Keith Says:

    Just heard about this site, and love the style. I’ve been putting off cooking for the longest (procrastination is my forte), but no longer. So many good recipes here, shown to me in a way that’s way less boring than all the other cookbooks I saw. Jeez man, it’s like Christmas! Oh wait…

    Thanks for being awesome.

  4. Des Says:

    You always have the best recipes!! I made these and added walnuts…they turned out awesome!! As an added tip, after making the dough I put it in the fridge for 30 minutes to an hour. This helps the fats to solidify and the cookies spread less (the chilled fat takes longer to melt and the less the cookies spread). I also keep the bowl in the fridge between batches so it stays chilled.

  5. Leo Says:

    Baking them right now 😛

  6. Tia Says:

    You just made my brain explode with that yolk trick.

  7. mia Says:

    what if i do not have a purpose flour instead i’m using a self-raising flour, is it possible?

Leave a Reply

Copyright © 2019 Jonathan T Capps
Proudly powered by WordPress