tag:blogger.com,1999:blog-40881817209050971152024-02-20T09:56:23.682-08:00Cookie of the WeekCookies like Crazy! A cookie a weeksuzyhttp://www.blogger.com/profile/08443150381478518260noreply@blogger.comBlogger114125tag:blogger.com,1999:blog-4088181720905097115.post-51553198982994164852023-08-08T17:39:00.001-07:002023-08-08T17:39:05.899-07:00two year<p> I would hate to lose this so I have to put something up to save this or I will lose it </p>suzyhttp://www.blogger.com/profile/08443150381478518260noreply@blogger.com0tag:blogger.com,1999:blog-4088181720905097115.post-6734021484997145112014-01-31T19:07:00.001-08:002014-01-31T19:07:45.142-08:00Peanut Butter Blossoms<div class="separator" style="clear: both; text-align: center;">
<span style="color: #b45f06; font-size: x-large;">Peanut Butter Blossoms</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2z864nJ-NgSCFYzbgIQ2h5QdMaG9Vk13yqAgqOSQ-ARhVJyvwM0_sXScvXViDmG5pPCSsqumB9O6oAdIfo2IK-hBRVdtLwewWW6TGXv0lmrRT8DlIVhZxaqIx0hH8G7s_5UQZocEvmM0C/s1600/car+dress+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2z864nJ-NgSCFYzbgIQ2h5QdMaG9Vk13yqAgqOSQ-ARhVJyvwM0_sXScvXViDmG5pPCSsqumB9O6oAdIfo2IK-hBRVdtLwewWW6TGXv0lmrRT8DlIVhZxaqIx0hH8G7s_5UQZocEvmM0C/s1600/car+dress+001.JPG" height="240" width="320" /></a></div>
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48 Hershey kisses candies. (an 11 ounce bag has about 79, this will make one double batch of this recipe)</div>
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1/2 cup shortening</div>
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3/4 cup creamy peanut butter</div>
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1/3 cup granulated sugar</div>
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1/3 cup packed light brown sugarl</div>
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1 large egg</div>
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2 tablespoons milk</div>
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1 teaspoon vanilla</div>
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1/2 teaspoon almond extract</div>
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1 1/2 cups all-purpose flour</div>
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1 teaspoon baking soda</div>
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1/2 teaspoon salt</div>
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Additional sugar for rolling</div>
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Preheat oven to 375</div>
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Beat shortening, peanut butter in a large bowl until blended. Add the sugars, beat until fluffy. </div>
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Add egg, milk and extracts.</div>
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In a separate bowl whisk together flour, baking soda and salt. </div>
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Add to peanut butter mixture. Mix well</div>
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Use the medium scoop (1 inch across) and scoop out balls of dough. Roll in the additional granulated sugar. </div>
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I put the dough balls on parchment for ease of clean up. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRhqXg6SPSWmHVU1dvRwTWkudxztUxF-G-RQzkpo0vu1UcIS6cSZvLxh8yTngoJO7odfoc0kq3hEMAcTLQ1s7frFwkoxRtIGwbzVLNEEaQidAHac9_e-xLDTSWW4HtXL4qUTUlVivrxT6B/s1600/car+dress+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRhqXg6SPSWmHVU1dvRwTWkudxztUxF-G-RQzkpo0vu1UcIS6cSZvLxh8yTngoJO7odfoc0kq3hEMAcTLQ1s7frFwkoxRtIGwbzVLNEEaQidAHac9_e-xLDTSWW4HtXL4qUTUlVivrxT6B/s1600/car+dress+003.JPG" height="240" width="320" /></a></div>
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Bake 8 to 10 minutes until lightly brown. (remove pan from oven)</div>
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Immediately press a kiss into each cookie. Let cool on pan for a few minutes. </div>
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Remove to wire rack to cool completely. </div>
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Makes about 48 cookies</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFgIAmv1m0HkhOfQoDFv3FEchugoLX2If_lIU_L3XMnUjuH2GFt9CzNLrLAKCrPMbbrRBDbOqkyniZAAMwYV-ilmQKVxkJ2JLvt3zU0bJD4NlJCBVctf53BGas6kIvSKblrzMUGpNrMDhe/s1600/car+dress+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFgIAmv1m0HkhOfQoDFv3FEchugoLX2If_lIU_L3XMnUjuH2GFt9CzNLrLAKCrPMbbrRBDbOqkyniZAAMwYV-ilmQKVxkJ2JLvt3zU0bJD4NlJCBVctf53BGas6kIvSKblrzMUGpNrMDhe/s1600/car+dress+006.JPG" height="240" width="320" /></a></div>
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<br />suzyhttp://www.blogger.com/profile/08443150381478518260noreply@blogger.com0tag:blogger.com,1999:blog-4088181720905097115.post-57578291723833145062013-12-23T13:12:00.002-08:002013-12-23T13:12:57.689-08:00The Very Best Sugar Cookie!This recipe is from the 1952 Farm Journal. I have always loved them. The addition of the nutmeg is genius!<br />
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The Best Sugar Cookies<br />
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1 1/4 cups soft butter<br />
2 cups sugar<br />
2 large eggs<br />
5 cups flour<br />
1 teaspoon salt<br />
4 teaspoons baking powder<br />
1 teaspoon ground nutmeg<br />
1/2 cup milk<br />
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Cream butter and sugar. Add eggs and beat until fluffy.<br />
Stir together dry ingredients and add alternately with milk to creamed<br />
mixture. If dough is sticky, add flour to handle.<br />
Roll 1/4 inch thick on well-floured pastry cloth; cut. Place bake on<br />
decorations on cookies. Bake in ungreased baking sheet in moderate oven<br />
(375) 8 minutes. Cool on racks. Makes about 100 cookies, depending on<br />
size.<br />
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Sorry about no photos, moving house takes way more work then I remember!suzyhttp://www.blogger.com/profile/08443150381478518260noreply@blogger.com0tag:blogger.com,1999:blog-4088181720905097115.post-19143993392071008592013-06-12T18:53:00.003-07:002013-06-12T18:53:59.092-07:00A Little SpottyI know that the cookie of the week has been a bit spotty lately. We are about to move, so it will continue to be a bit more or less till we get where we are going. I will try my best to keep up.<br />
Thank yousuzyhttp://www.blogger.com/profile/08443150381478518260noreply@blogger.com0tag:blogger.com,1999:blog-4088181720905097115.post-85620498193424158082013-06-12T18:52:00.000-07:002013-06-12T18:52:10.794-07:00Ricotta Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMdHKOmw_7tSY_y9yjwG0hrrx47RlSfcLviGy2HEeugnaXaG-Aejj_cvtn_GGICmCP9UyuRRWz_vgUuFJFKW1Z6foJhup5oBihLBpsAfNyy2REVy2qARfdBpjrSzzS9YiRGq0zKgvqQbKK/s1600/IMG_1476.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMdHKOmw_7tSY_y9yjwG0hrrx47RlSfcLviGy2HEeugnaXaG-Aejj_cvtn_GGICmCP9UyuRRWz_vgUuFJFKW1Z6foJhup5oBihLBpsAfNyy2REVy2qARfdBpjrSzzS9YiRGq0zKgvqQbKK/s320/IMG_1476.JPG" width="320" /></a></div>
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<span style="color: #351c75; font-size: large;">Ricotta Cookies</span></div>
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4 cups all-purpose flour</div>
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2 teaspoons baking powder</div>
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1 teaspoon baking soda</div>
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1 teaspoon salt</div>
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1 teaspoon grated lemon peel</div>
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1/2 cup butter</div>
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1 1/2 cups sugar</div>
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2 large eggs</div>
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2 teaspoons vanilla</div>
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1 teaspoon almond extract</div>
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15 ounces ricotta cheese</div>
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GLAZE</div>
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2 cups confectioner's sugar, sifted</div>
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3 tablespoons lemon juice</div>
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SPRINKLES</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP8ErX1ipXgxik_KdlpIfaOM9gRfRJoEhOa0nGCtXLzhhBWMM6niy5c38ACVLGUTaqftMVcbfjhFe3lZCx5YswSXiK5EwGeZkWcdAh20_5LHFFLMV7qMdqFb04l8IUYPVA6yiipXvI0-bP/s1600/IMG_1474.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP8ErX1ipXgxik_KdlpIfaOM9gRfRJoEhOa0nGCtXLzhhBWMM6niy5c38ACVLGUTaqftMVcbfjhFe3lZCx5YswSXiK5EwGeZkWcdAh20_5LHFFLMV7qMdqFb04l8IUYPVA6yiipXvI0-bP/s320/IMG_1474.JPG" width="240" /></a></div>
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Whisk flour, baking powder, baking soda, lemon peel and salt in a medium size bowl. </div>
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Beat butter and sugar on medium speed until fluffy about 3 minutes. </div>
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Beat in eggs, vanilla, almond and ricotta.</div>
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Stir in flour mixture until well blended. </div>
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COVER AND REFRIGERATE OVERNIGHT</div>
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Preheat oven to 350</div>
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Line baking sheets with parchment paper</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEVcLZIAWfBBPSsINrnUI8WBeYRRXhQ2hXTR6ZFav_4aU6nuYQTY8RTA3e_n4eK7uxhxQMVaZsOfAdxE6arhduPemXgOjP34vxLwMt1nFDsLcn_UQ76PvClgFTdgSvgxdAXFm2hUOXqvmr/s1600/IMG_1475.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEVcLZIAWfBBPSsINrnUI8WBeYRRXhQ2hXTR6ZFav_4aU6nuYQTY8RTA3e_n4eK7uxhxQMVaZsOfAdxE6arhduPemXgOjP34vxLwMt1nFDsLcn_UQ76PvClgFTdgSvgxdAXFm2hUOXqvmr/s320/IMG_1475.JPG" width="320" /></a></div>
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Using the medium scoop, drop dough balls onto prepared sheet. They do not spread out too much! </div>
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Bake for 12-14 minutes or until golden brown on the bottom.</div>
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Let cool.</div>
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Make the glaze by blending the powdered sugar and lemon juice. Dip the cookie tops into the glaze. Then sprinkle the sprinkles on top! </div>
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Let dry. </div>
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Makes about 4 dozen</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNczB-TKcH0zvMiVdjoaU14kOpoIySbHPXzOySROTDSO9ciWmquBpHg69vjVch8GoOdUa26lR1X9Ts0Lzu60Y-dZ5tnMj3TAiF3ecJVvsXSWdzrdBM5wntXD1uBke8beKw8X3zgK-Yx1zz/s1600/IMG_1477.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNczB-TKcH0zvMiVdjoaU14kOpoIySbHPXzOySROTDSO9ciWmquBpHg69vjVch8GoOdUa26lR1X9Ts0Lzu60Y-dZ5tnMj3TAiF3ecJVvsXSWdzrdBM5wntXD1uBke8beKw8X3zgK-Yx1zz/s320/IMG_1477.JPG" width="320" /></a></div>
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I made my own ricotta. I used Ina Garten's recipe. Could not have been easier. It took these cookies from so so ho hum to really wonderful. </div>
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These cookies freeze well. </div>
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suzyhttp://www.blogger.com/profile/08443150381478518260noreply@blogger.com0tag:blogger.com,1999:blog-4088181720905097115.post-81457643450739162002013-05-15T21:41:00.001-07:002013-05-15T21:41:42.300-07:00Rocky Road CookiesEggless<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKKrgliLGksi4E8uA6irc1ZS10ObdgDROFHctHlR8aZLyUrO553estSCsKVolHufGcOMc06mldjAe6o3dIYwEe_wrFD4YzBirADaLej0kKE55-AuPeJ5gVLBZRyaQjgw1opVJ-fjFDXcyT/s1600/IMG_1148.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKKrgliLGksi4E8uA6irc1ZS10ObdgDROFHctHlR8aZLyUrO553estSCsKVolHufGcOMc06mldjAe6o3dIYwEe_wrFD4YzBirADaLej0kKE55-AuPeJ5gVLBZRyaQjgw1opVJ-fjFDXcyT/s320/IMG_1148.JPG" width="320" /></a></div>
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This is a photo of the cherry variation, as the rocky road cookies disappeared too quickly for me to get a photo of them</div>
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<span style="color: #783f04; font-size: large;">ROCKY ROAD COOKIES</span></div>
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7 tablespoon unsweetened cocoa powder</div>
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3/4 cup sugar</div>
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2 tablespoons espresso powder</div>
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4 tablespoons butter</div>
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1/3 cup + 1 tablespoon plain low fat yogurt (or full fat, either works)</div>
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1 teaspoon vanilla</div>
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1/2 teaspoon almond extract</div>
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1 cup flour</div>
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1/4 teaspoon baking soda</div>
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1/8 teaspoon salt</div>
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almost the full jar of mini marshmallow bits</div>
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1 cup sliced almonds</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaOQkqrRpC2_kDkL6zktLrSwglYJbmQm7grByhGHTUElvlxG099Mm5Sfc1eHHDe4K3V-AhktDzea9tRy9t8SuBwlRu39c6jc6_1D0vBO4tUXf0HJP68uheHhetwe7qq6xNKsgmZs77CpJX/s1600/IMG_1145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaOQkqrRpC2_kDkL6zktLrSwglYJbmQm7grByhGHTUElvlxG099Mm5Sfc1eHHDe4K3V-AhktDzea9tRy9t8SuBwlRu39c6jc6_1D0vBO4tUXf0HJP68uheHhetwe7qq6xNKsgmZs77CpJX/s320/IMG_1145.JPG" width="320" /></a></div>
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Preheat oven to 350, Line baking sheets with parchment paper</div>
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In a large bowl, mix cocoa powder and sugar. </div>
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Melt butter in the microwave or on the stove. Pour over the cocoa and sugar mixture.</div>
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Mix well. </div>
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Add yogurt and vanilla. Blend</div>
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In another bowl, mix flour, baking soda and salt</div>
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Add to cocoa mixture</div>
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Add nuts and marshmallow bits. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvqoTbn-oOKZBh5r0HcIMnPGgA1QKQg5AZA_46Se30WqCdc8f3iYQzz4EPfMcprymR-LpvbjaWsnvJS_wCoVjlMEahi_MXvjscMfNrYHxZWPyBIbOWv7dzWZGzbhNj_GKEQL10QOiFxUci/s1600/IMG_1147.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvqoTbn-oOKZBh5r0HcIMnPGgA1QKQg5AZA_46Se30WqCdc8f3iYQzz4EPfMcprymR-LpvbjaWsnvJS_wCoVjlMEahi_MXvjscMfNrYHxZWPyBIbOWv7dzWZGzbhNj_GKEQL10QOiFxUci/s320/IMG_1147.JPG" width="320" /></a></div>
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Drop by tablespoons onto lined baking sheets. </div>
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Bake for 8 to 10 minutes. </div>
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Let cool on pan for a few minutes, then cool completely on wire rack. </div>
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Makes about 2 dozen. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG53oF8RW_bZK8eMCZ5A8E-gogXfycgM7inaRAeoxVsMgGeXz1aDUEP2JzVAyjTGhbrMEDkGVsOr5Dplm29T86VlgLIBhceCx45k0_OUKR4_2kCV1I7x1fYGjZOwfVdHTbtkp4Eo7taqPa/s1600/IMG_1149.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG53oF8RW_bZK8eMCZ5A8E-gogXfycgM7inaRAeoxVsMgGeXz1aDUEP2JzVAyjTGhbrMEDkGVsOr5Dplm29T86VlgLIBhceCx45k0_OUKR4_2kCV1I7x1fYGjZOwfVdHTbtkp4Eo7taqPa/s320/IMG_1149.JPG" width="320" /></a></div>
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For cherry variation:</div>
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Omit almond extract, and marshmallow and almonds. </div>
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Add 1 teaspoon cherry extract and 1 cup chopped dried cherries. </div>
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follow the same directions as above. </div>
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suzyhttp://www.blogger.com/profile/08443150381478518260noreply@blogger.com0tag:blogger.com,1999:blog-4088181720905097115.post-20506343475869375112013-05-07T21:26:00.001-07:002013-05-07T21:26:43.782-07:00Lemon Yogurt Cookies<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwsPaEJrWg_vU3tAO6m-eXVp6Esuf5ocqswkv2b7tIPo_i5GOoFnlcK_blsS13pDk4bX53uj6kvh7Iv7i3Uw-spG0ahqhtZZobI64uanhN-YPmrVDvtoC0y5PSU8CXx7jwOT7MFcsn01rS/s1600/IMG_1089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwsPaEJrWg_vU3tAO6m-eXVp6Esuf5ocqswkv2b7tIPo_i5GOoFnlcK_blsS13pDk4bX53uj6kvh7Iv7i3Uw-spG0ahqhtZZobI64uanhN-YPmrVDvtoC0y5PSU8CXx7jwOT7MFcsn01rS/s320/IMG_1089.JPG" width="240" /></a></div>
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<span style="color: #bf9000; font-size: large;">Lemon Yogurt Cookies</span></div>
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<ul style="background-color: white; font-family: arial, helvetica, sans-serif; font-size: 12px; list-style: none; margin: 0px 0px 40px; padding: 0px;">
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span itemprop="amount">1/2 cup</span> <span itemprop="name">granulated sugar</span><span itemprop="preparation"></span></li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span itemprop="amount">7 tablespoons</span> <span itemprop="name">butter, softened</span> </li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span itemprop="amount">2 teaspoons</span> <span itemprop="name">grated lemon rind</span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span itemprop="amount">1/3 cup</span> <span itemprop="name">honey</span><span itemprop="preparation"></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span itemprop="amount">1/2 teaspoon</span> <span itemprop="name">lemon extract</span><span itemprop="preparation"></span></li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span itemprop="amount">1 </span><span itemprop="name">large egg</span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span itemprop="amount">1 3/4 cups</span> <span itemprop="name">all-purpose flour</span><span itemprop="preparation"></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span itemprop="amount">1 teaspoon</span> <span itemprop="name">baking powder</span><span itemprop="preparation"></span></li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span itemprop="amount">1/2 teaspoon</span> <span itemprop="name">salt</span> </li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span itemprop="amount">1/4 cup</span> <span itemprop="name">plain fat-free yogurt</span> </li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><br /></li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;">Glaze:</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span itemprop="amount">1 cup</span> <span itemprop="name">powdered sugar</span><span itemprop="preparation"></span></li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span itemprop="amount">2 tablespoons</span> <span itemprop="name">fresh lemon juice</span> </li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;">Sprinkles</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH1f3Z6lxOiFgV7bELLJ5lWhakbNOFJ5i2mbYFxlNG_8nLNKKr0VHlIpzSRLS039Y_7lt-W4T6BWbADr71RCFK1xO478Br_xSYtCroR7VzAM1lQajCrRAQH-v9uktJEhE1vEQLhAwNOWBm/s1600/IMG_1083.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH1f3Z6lxOiFgV7bELLJ5lWhakbNOFJ5i2mbYFxlNG_8nLNKKr0VHlIpzSRLS039Y_7lt-W4T6BWbADr71RCFK1xO478Br_xSYtCroR7VzAM1lQajCrRAQH-v9uktJEhE1vEQLhAwNOWBm/s320/IMG_1083.JPG" width="240" /></a></div>
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Preheat oven to 350, line baking sheets with parchment paper</div>
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<ol itemprop="instructions" style="background-color: white; font-family: arial, helvetica, sans-serif; font-size: 12px; list-style: none; margin: 0px 0px 12px; padding: 0px;">
<li style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;">Beat sugar, butter and lemon zest, with a mixer at medium speed until light and fluffy. </li>
<li style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;">Add honey, extract, and egg; beat until well-blended. </li>
<li style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;">Combine flour, baking powder, and salt, in another bowl. </li>
<li style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;">Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Using the smaller medium scoop drop 2 inches apart onto prepared baking sheets .</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKiCuOn9KAj5EaWU5NuX54H7vUNp1FEIatLot4aZKljqHfpbr9CqrLPPjTYWYqu0T0lD009vuIo9xq1ItryPBMBIAoW4jUvdJD6jbRJS8277nmLBvbyVcpDlmbI1boPVX1KOKdDfOhXBf_/s1600/IMG_1086.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKiCuOn9KAj5EaWU5NuX54H7vUNp1FEIatLot4aZKljqHfpbr9CqrLPPjTYWYqu0T0lD009vuIo9xq1ItryPBMBIAoW4jUvdJD6jbRJS8277nmLBvbyVcpDlmbI1boPVX1KOKdDfOhXBf_/s320/IMG_1086.JPG" width="320" /></a></div>
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<ol itemprop="instructions" style="background-color: white; font-family: arial, helvetica, sans-serif; font-size: 12px; list-style: none; margin: 0px 0px 12px; padding: 0px;">
<li style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><br /></li>
<li style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;">Bake at 350° for 12 minutes or until lightly browned.</li>
<li style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;">Combine powdered sugar and juice in a small bowl; stir with a whisk. </li>
<li style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;">Dip cooled cookies into glaze and then sprinkle with yellow sprinkles if desired</li>
<li style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;">Makes 2 dozen</li>
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</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJrNQhyphenhyphenoAReKkXpHczRror4i9nuXV_qqUk6kX3AGCTB6563xODeOmWkVX7sNkR7NPNkgsrV89VBe394YeJUIVbNP1UH5wdHwyjxDDsA3tOeymL7Z_uIjxD-JwNCNsLdZE2yi4JS_a4-WAB/s1600/IMG_1087.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJrNQhyphenhyphenoAReKkXpHczRror4i9nuXV_qqUk6kX3AGCTB6563xODeOmWkVX7sNkR7NPNkgsrV89VBe394YeJUIVbNP1UH5wdHwyjxDDsA3tOeymL7Z_uIjxD-JwNCNsLdZE2yi4JS_a4-WAB/s320/IMG_1087.JPG" width="320" /></a></div>
<br />suzyhttp://www.blogger.com/profile/08443150381478518260noreply@blogger.com0tag:blogger.com,1999:blog-4088181720905097115.post-73243379082433651682013-03-29T08:35:00.001-07:002013-03-29T08:35:02.007-07:00Snicker No-Doodle<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp6tB12o_NruQo6eX9LwgCnv_OyLkCoDvCRQKDpfy5mcvEauC-bKgkuHfpokVw1VVpe70ZRCLc1D2yTqtyHY3aNQ3sCGfh0nJRpMmq5VXcRAV2YFGfCfn-7ELbmxvcFx-sAqb-W3SWy4Ij/s1600/IMG_9741.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp6tB12o_NruQo6eX9LwgCnv_OyLkCoDvCRQKDpfy5mcvEauC-bKgkuHfpokVw1VVpe70ZRCLc1D2yTqtyHY3aNQ3sCGfh0nJRpMmq5VXcRAV2YFGfCfn-7ELbmxvcFx-sAqb-W3SWy4Ij/s320/IMG_9741.JPG" width="320" /></a></div>
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<span style="color: #783f04; font-size: large;">Snicker No Doodle</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiioH-yiRuFTrO5-_LH00FT0Qsvn97KYvUVGPHHl1yEd7sCnTbXbx9dP3b_dxl_RtCU9a4L7Y_nwVqiyvN_Vwa1unMAz3Z7CeKCvnXEsHcIl3iK-fKe0pScXzOTgJVewiS5Im0EndmkbhCs/s1600/IMG_9739.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiioH-yiRuFTrO5-_LH00FT0Qsvn97KYvUVGPHHl1yEd7sCnTbXbx9dP3b_dxl_RtCU9a4L7Y_nwVqiyvN_Vwa1unMAz3Z7CeKCvnXEsHcIl3iK-fKe0pScXzOTgJVewiS5Im0EndmkbhCs/s320/IMG_9739.JPG" width="240" /></a></div>
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1/3 cup butter</div>
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1 cup shortening</div>
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1 cup brown sugar</div>
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1 cup white sugar</div>
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2 large eggs</div>
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1 teaspoon vanilla</div>
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1 teaspoon almond extract</div>
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3 cups flour</div>
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1 teaspoon baking soda</div>
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1 teaspoon salt</div>
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1 bag fun size snickers bars</div>
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Cinnamon sugar (optional)</div>
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Preheat oven to 375. Line baking sheets with parchment. You will need it on this one</div>
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Cream butter, add shortening. Add sugars, eggs and flavorings. Mix well., </div>
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In another bowl, mix flour, baking soda and salt. Add to the cream mixture. Beat till well blended.</div>
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Chop snickers bars into 6ths. I cut them in half the long way, and then cut them in thirds. So they are about the size of big raisins. </div>
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Fold those into the cookie batter until well distributed. </div>
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Using the medium scoop, drop cookie dough onto prepared sheets. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCL5m9CNzNM4ixYioqEy0WwhIKuyXryymfPh2oBWL2cjgKeSajxVKQbtaT51Y_e6gjV9xYtPbY1X70C1iGIFF2txaL2n_QQm8ecxG1pYMhyphenhyphenxkaMxnuQ15I9jpc5Zyf6duAPiJSlrEyTyd0/s1600/IMG_9740.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCL5m9CNzNM4ixYioqEy0WwhIKuyXryymfPh2oBWL2cjgKeSajxVKQbtaT51Y_e6gjV9xYtPbY1X70C1iGIFF2txaL2n_QQm8ecxG1pYMhyphenhyphenxkaMxnuQ15I9jpc5Zyf6duAPiJSlrEyTyd0/s320/IMG_9740.JPG" width="320" /></a></div>
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Sprinkle with optional cinnamon sugar</div>
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Bake for 10 to 12 minutes or until golden brown</div>
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Makes about 2 dozen</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwHF1fd2IETvuALYwP9DT_vhHwca3ac3zOjf6bagtTBpZf1ca5M-vnhjLT6Y3pnL6BQMt0AkS5LnBtthjEdK5QJkB-2NjWsm2p0XtSg0kFBy-KrrJYToxjrC4XR4ZTa_XbghIY-50T_c09/s1600/IMG_9742.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwHF1fd2IETvuALYwP9DT_vhHwca3ac3zOjf6bagtTBpZf1ca5M-vnhjLT6Y3pnL6BQMt0AkS5LnBtthjEdK5QJkB-2NjWsm2p0XtSg0kFBy-KrrJYToxjrC4XR4ZTa_XbghIY-50T_c09/s320/IMG_9742.JPG" width="320" /></a></div>
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suzyhttp://www.blogger.com/profile/08443150381478518260noreply@blogger.com0tag:blogger.com,1999:blog-4088181720905097115.post-9159405459053975812013-03-13T23:43:00.002-07:002013-03-13T23:43:15.699-07:00Classic Lemon Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilYcpINEUdInhv0z4v86fTN8uaLTTjARlKZ8xPZ_i7ap-NUKjmvKecP7x1SAbP3STdM8xbIBYKGtrq4yguM96PsYgwhNR2ORL2aGnhUxrj2EE7Jskn8XE8-NDx8AdP6_Nnd7ID5ai7v8fS/s1600/IMG_9649.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilYcpINEUdInhv0z4v86fTN8uaLTTjARlKZ8xPZ_i7ap-NUKjmvKecP7x1SAbP3STdM8xbIBYKGtrq4yguM96PsYgwhNR2ORL2aGnhUxrj2EE7Jskn8XE8-NDx8AdP6_Nnd7ID5ai7v8fS/s320/IMG_9649.JPG" width="240" /></a></div>
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<span style="color: #bf9000; font-size: large;">Lemon Bars</span></div>
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1 cup flour</div>
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1/2 cup butter + extra for the pan</div>
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1/4 cup powdered sugar</div>
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2 large eggs</div>
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1 cup sugar</div>
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3 tablespoons lemon juice</div>
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1 teaspoon lemon zest</div>
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1/8 teaspoon salt</div>
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2 tablespoons flour</div>
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1/2 teaspoon baking powder</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyM_AxuGiggAOIPsztTw-6bDGwbs_Rvd10aZeH_tq26jVsknoz7lYlUTFwBQtQ8nLD1aX1WVa2V8xkGQkIKbfrmUu2m-40khad6MUZkQeBAfMA16XviGFupJD2R9N22ojnoRlXQuoRPWMH/s1600/IMG_9644.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyM_AxuGiggAOIPsztTw-6bDGwbs_Rvd10aZeH_tq26jVsknoz7lYlUTFwBQtQ8nLD1aX1WVa2V8xkGQkIKbfrmUu2m-40khad6MUZkQeBAfMA16XviGFupJD2R9N22ojnoRlXQuoRPWMH/s320/IMG_9644.JPG" width="240" /></a></div>
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Preheat oven to 350. Butter an 8x8 inch pan. </div>
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Cream butter, add flour and powdered sugar. This mixture will look like crumbs. Make sure you have mixed it until it holds together when you take a bit in your hand. Pat into buttered pan. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDUg1tyFbWsIGDrC3Y_BvgyN41hiba9_dgBrRXARh-NY71Hgc-EDr6hlOWVcP-Xq8ag4SD5Ksll8vPGIG1oBO_SK2vZlBjbs3zI6emJct6Ccipz1v5H1-15g6dAlNlyb4CgDpBs2kAyH6H/s1600/IMG_9646.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDUg1tyFbWsIGDrC3Y_BvgyN41hiba9_dgBrRXARh-NY71Hgc-EDr6hlOWVcP-Xq8ag4SD5Ksll8vPGIG1oBO_SK2vZlBjbs3zI6emJct6Ccipz1v5H1-15g6dAlNlyb4CgDpBs2kAyH6H/s320/IMG_9646.JPG" width="320" /></a></div>
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Bake 20 minutes in preheated oven. Remove from oven and cool to room temperature. </div>
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Once cooled, mix the eggs, sugar, lemon juice, zest, salt, flour and baking powder. Pour mixture over crust. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR_2q55o5fWC4tP2rfYlgtqaJgYNJJAiFL4aSsjYH2Zjys8TaP042N6QffoTM99G3HmFJF0ps1HdfKdMavjgyZUmoU0F6JVhM-enWN0nYsyHGwyXruYH8bcaPTmvQRE4AaOQ2QA2FJ5mPw/s1600/IMG_9648.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR_2q55o5fWC4tP2rfYlgtqaJgYNJJAiFL4aSsjYH2Zjys8TaP042N6QffoTM99G3HmFJF0ps1HdfKdMavjgyZUmoU0F6JVhM-enWN0nYsyHGwyXruYH8bcaPTmvQRE4AaOQ2QA2FJ5mPw/s320/IMG_9648.JPG" width="320" /></a></div>
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Bake for 25 to 30 minutes at 350. Until the lemon mixture is set (the mixture does not jiggle)</div>
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Remove from the oven and sprinkle with powdered sugar</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHyqIZIDYYnbSJviv_F-So2qLXC1rFJzzQ3ee9JC_VnbhA245oJDLiTMPYnr88x-cDIk_aE1v60JPO9qbrIpIAeeagQh4dfcY2JFKjikpRfmFruf108ZO1XGhBtod94TCx2aRJ74u4N494/s1600/IMG_9650.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHyqIZIDYYnbSJviv_F-So2qLXC1rFJzzQ3ee9JC_VnbhA245oJDLiTMPYnr88x-cDIk_aE1v60JPO9qbrIpIAeeagQh4dfcY2JFKjikpRfmFruf108ZO1XGhBtod94TCx2aRJ74u4N494/s320/IMG_9650.JPG" width="240" /></a></div>
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Makes about a dozen tasty treats. </div>
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I doubled the recipe and used a 13x9 inch pan. They did not last too long!</div>
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suzyhttp://www.blogger.com/profile/08443150381478518260noreply@blogger.com0tag:blogger.com,1999:blog-4088181720905097115.post-3381791092278322102013-03-06T22:43:00.002-08:002013-03-06T22:43:37.019-08:00Red Velvet CookiesThese are a super soft yummy cookie<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwhTP1yQD52Ud8zhYv2ZJnC_eBlYRb8YMYFJoxWZLYVoGBDhr0HETePI5iHftCOJVlIYOkr_jO7kenJgc-mlqvIgdOuaeNo4kIOSM5yAWANg_W-slSMqf-41PYmOLfRenuDMz19dyv6Rve/s1600/IMG_9533.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwhTP1yQD52Ud8zhYv2ZJnC_eBlYRb8YMYFJoxWZLYVoGBDhr0HETePI5iHftCOJVlIYOkr_jO7kenJgc-mlqvIgdOuaeNo4kIOSM5yAWANg_W-slSMqf-41PYmOLfRenuDMz19dyv6Rve/s320/IMG_9533.JPG" width="240" /></a></div>
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<span style="color: #990000; font-size: large;">Red Velvet Cookies</span></div>
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1 1/2 cups flour</div>
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2 tablespoons cocoa powder</div>
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1 teaspoon baking powder</div>
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1/4 teaspoon baking soda</div>
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1/2 teaspoon salt</div>
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1/4 cup butter</div>
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1 cup sugar</div>
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2 large eggs</div>
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2 tablespoons buttermilk</div>
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1 teaspoon apple cider vinegar</div>
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1 tablespoon red food coloring</div>
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1 1/3 cups white chocolate chips (about 1/2 the bag)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ZfaBPpZ8pD022feSpk-SziT5Jbe79hXb3bhqXXUsQgdGA55jEuXNA7wIyJPSs7TAaqcluVkQP6qDglBMteJmxOwnJARGFAVB638DcC_tTpkRX5Lr0nI6I_r_rFxmgpN-a60tz8WNBEEO/s1600/IMG_9530.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ZfaBPpZ8pD022feSpk-SziT5Jbe79hXb3bhqXXUsQgdGA55jEuXNA7wIyJPSs7TAaqcluVkQP6qDglBMteJmxOwnJARGFAVB638DcC_tTpkRX5Lr0nI6I_r_rFxmgpN-a60tz8WNBEEO/s320/IMG_9530.JPG" width="240" /></a></div>
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Preheat oven to 375. Line baking sheets with parchment</div>
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In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt, set aside.</div>
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In the bowl of the electric mixer, cream butter, add sugar and beat until light and fluffy. Add the eggs. </div>
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In a small bowl, mix together the buttermilk, apple cider vinegar and red food coloring. Add to creamed mixture.</div>
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Add the flour mixture and beat until well blended. Fold in the white chips. </div>
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Drop by medium scoop on to the parchment lined baking sheets</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW3l-Fb3jY7GSJnzaEhkyZctZQ-OC88IBQv1W4Yr40IsVESLq6KIPt9LdbD0bK8EdRnNolqBEbdokvIHgC-Buwp-CTbBqovfqOqs0e7f-FE6tfKpD2qSVKw1m16SxG5stgjXdjcyjflV1x/s1600/IMG_9531.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW3l-Fb3jY7GSJnzaEhkyZctZQ-OC88IBQv1W4Yr40IsVESLq6KIPt9LdbD0bK8EdRnNolqBEbdokvIHgC-Buwp-CTbBqovfqOqs0e7f-FE6tfKpD2qSVKw1m16SxG5stgjXdjcyjflV1x/s320/IMG_9531.JPG" width="320" /></a></div>
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Bake for 10 to 12 minutes or until set. </div>
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To me they looked like they needed a little something more. I dusted them with a bit of powdered sugar once they were cool.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo0NryyTzqgVSbuLNnzpIqmou-oyfRkaAX12mKvwGj4YRxlpuG-HolmnlPPgDzeshpFTLOP4uPDyTgop8upX3F-c49Dgn7rtlgmPW1vLpoEHgIphpoc5zO2m4Vfle97Jp8Y0Aw7vo9OENZ/s1600/IMG_9534.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo0NryyTzqgVSbuLNnzpIqmou-oyfRkaAX12mKvwGj4YRxlpuG-HolmnlPPgDzeshpFTLOP4uPDyTgop8upX3F-c49Dgn7rtlgmPW1vLpoEHgIphpoc5zO2m4Vfle97Jp8Y0Aw7vo9OENZ/s320/IMG_9534.JPG" width="320" /></a></div>
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<br />suzyhttp://www.blogger.com/profile/08443150381478518260noreply@blogger.com0tag:blogger.com,1999:blog-4088181720905097115.post-54991015691971281282013-02-13T22:58:00.003-08:002013-02-13T22:58:35.218-08:00Cherry Vanilla Thins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEqErkIg4Tc11LsHehQkWOnaOwM_TVlFxGBJuRcZjBT74mgUv6YSFlr452rlUSI7exn9NcI_MAoKyNxMRFsgOomLM6fSG0bvm2zRzuVdIeXceWIPHzOGhty0sBkIeWWlhUXz8KbttiCejk/s1600/IMG_9501.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEqErkIg4Tc11LsHehQkWOnaOwM_TVlFxGBJuRcZjBT74mgUv6YSFlr452rlUSI7exn9NcI_MAoKyNxMRFsgOomLM6fSG0bvm2zRzuVdIeXceWIPHzOGhty0sBkIeWWlhUXz8KbttiCejk/s320/IMG_9501.JPG" width="240" /></a></div>
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<span style="color: #cc0000; font-size: large;">Cherry Vanilla Thins</span></div>
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1 cup butter</div>
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1 cup sugar</div>
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1 large egg</div>
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1 tablespoon vanilla</div>
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1/2 teaspoon almond extract (optional)</div>
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2 cups flour</div>
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4 ounces dried cherries. After this batch, I found it was better to chop them up</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKBijmUwor4fH5gUzk1-d52GA9wTxlhyphenhyphenI-i1wBp878nSEcGovJiHVfpY2xO11uPYHJCvQSLxkwKrMKi4KG4Prbo0vqQlKYR74Or3Hc5YVOyVkFgGgm9LZo4btZW2BReGBVwKrWSBt7Tzt7/s1600/IMG_9497.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKBijmUwor4fH5gUzk1-d52GA9wTxlhyphenhyphenI-i1wBp878nSEcGovJiHVfpY2xO11uPYHJCvQSLxkwKrMKi4KG4Prbo0vqQlKYR74Or3Hc5YVOyVkFgGgm9LZo4btZW2BReGBVwKrWSBt7Tzt7/s320/IMG_9497.JPG" width="240" /></a></div>
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Preheat oven to 350</div>
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Line baking sheets with parchment paper</div>
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In the bowl of the mixer, cream butter, add sugar and beat until light and fluffy. </div>
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Add the egg and flavorings. Mix well</div>
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Add flour slowly (or you will have flour all over the kitchen)</div>
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Beat until just blended</div>
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Drop by tablespoons onto prepared sheets</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu3X411LPTthzJiJmsR-cUJgvvSMjHwbpHSr0JNy99mwtZf1YZOW5yAxY1sxz5HhYzp68wng89tMqsMjFZArJwfn-Yrt6ko1hvaA9kyVsB82snZVn6BLbSQQ1H8PDyzXX7D7swyQ6m8NHQ/s1600/IMG_9499.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu3X411LPTthzJiJmsR-cUJgvvSMjHwbpHSr0JNy99mwtZf1YZOW5yAxY1sxz5HhYzp68wng89tMqsMjFZArJwfn-Yrt6ko1hvaA9kyVsB82snZVn6BLbSQQ1H8PDyzXX7D7swyQ6m8NHQ/s320/IMG_9499.JPG" width="320" /></a></div>
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Shown with added sprinkles</div>
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Bake for 10 to 12 minutes or until brown around the edges. </div>
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Makes about 2 dozen. </div>
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suzyhttp://www.blogger.com/profile/08443150381478518260noreply@blogger.com0tag:blogger.com,1999:blog-4088181720905097115.post-79310529644757569972013-01-30T23:26:00.003-08:002013-01-30T23:26:37.058-08:00Mini Fudge Cakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAnRoCAEoXDKxfCdtG7JkwX-TR1dRdkld44urDLGL3FnlnbFZKCLunhe5G7v-g-Q6qBBaLn0hB3iWJcMMEpQ0NxCCKRj0MQ2o2WraTnvGffu8wXlLdT0KT2mntpCUiClQoqBjX2h-Ojtar/s1600/IMG_9417.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAnRoCAEoXDKxfCdtG7JkwX-TR1dRdkld44urDLGL3FnlnbFZKCLunhe5G7v-g-Q6qBBaLn0hB3iWJcMMEpQ0NxCCKRj0MQ2o2WraTnvGffu8wXlLdT0KT2mntpCUiClQoqBjX2h-Ojtar/s320/IMG_9417.JPG" width="320" /></a></div>
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<span style="color: #20124d; font-size: large;">Mini Fudge Cakes</span></div>
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1 cup butter</div>
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4 ounces unsweetened chocolate</div>
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4 ounces semi sweet chocolate (chips are good)</div>
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1 1/3 cups sugar</div>
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1/3 cup whipping (heavy) cream</div>
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1 1/2 teaspoon vanilla - You can use rum, almond or what ever flavor you would like</div>
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3 large eggs</div>
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1 cup flour</div>
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-- I have added 1 cup of peppermint flavored bittersweet chocolate flakes (the Hot Chocolate mix from Williams-Sonoma) Yummy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqknptSAw6CvOzYBhQpA7Xg0_w2Wxa61aZm9nf62McgT5fV7Ezfc_866T-3duZqft6oSA2_OlmE5gTpr-tF_PRJ-6pNzUCDl1jQwt_KYXa0M6uPrNrRfdld42NHxiwYacAOZeSc5n5YLYA/s1600/IMG_9414.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqknptSAw6CvOzYBhQpA7Xg0_w2Wxa61aZm9nf62McgT5fV7Ezfc_866T-3duZqft6oSA2_OlmE5gTpr-tF_PRJ-6pNzUCDl1jQwt_KYXa0M6uPrNrRfdld42NHxiwYacAOZeSc5n5YLYA/s320/IMG_9414.JPG" width="240" /></a></div>
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Melt butter, unsweetened chocolate, and semi sweet chocolate in a heavy saucepan over medium low heat. Stirring often. Once all melted, remove from heat.</div>
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Cool completely to room temperature. </div>
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Preheat oven to 375. Put mini cupcake wrappers in a tassie pan.</div>
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Stir in sugar, cream, and extract of your choice</div>
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Add eggs one at a time, beating well after each one. (your arm gets a mini work out here)</div>
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Gently fold in the flour. Stir in optional chocolate flakes</div>
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Fill each lined cavity of the tassie pan till just about full</div>
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I put the batter in a pastry bag, it was a much cleaner fill</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDl1wZymb1gxg_tvQbuBxOhHw2zSoImu0smPWmuFBUGrXo_zbvyQvH5Jo5YefjLIaCan4YUk05ymK_kBfx8jd1H6sF4I3wsr8Dk6faWu78HNF4Iepjq_3QfQNjj0zCd8ghG0sgesKshJZ1/s1600/IMG_9416.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDl1wZymb1gxg_tvQbuBxOhHw2zSoImu0smPWmuFBUGrXo_zbvyQvH5Jo5YefjLIaCan4YUk05ymK_kBfx8jd1H6sF4I3wsr8Dk6faWu78HNF4Iepjq_3QfQNjj0zCd8ghG0sgesKshJZ1/s320/IMG_9416.JPG" width="240" /></a></div>
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You can also add sprinkles to the tops. </div>
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Bake for 10 to 14 minutes. Until a toothpick comes out ALMOST clean (my oven took 12 minutes)</div>
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Do not overbake</div>
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Remove to wire racks to cool. </div>
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Makes about 5 dozen little cakes. They go fast at our house!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwKYOEbkGTbj7jZtv01ql-P9PHc0T0405tSbaT7_HwGDesNqqeC9bu2PY_hyw7R1QQS6RfKI5ZGq-FjBcD4dJRl1_lQIrmEVuYnghXlzMIpCP-NJ_iqYbJ4L62FrEsFpHL5lswnzK6bHcW/s1600/IMG_9418.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwKYOEbkGTbj7jZtv01ql-P9PHc0T0405tSbaT7_HwGDesNqqeC9bu2PY_hyw7R1QQS6RfKI5ZGq-FjBcD4dJRl1_lQIrmEVuYnghXlzMIpCP-NJ_iqYbJ4L62FrEsFpHL5lswnzK6bHcW/s320/IMG_9418.JPG" width="320" /></a></div>
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suzyhttp://www.blogger.com/profile/08443150381478518260noreply@blogger.com0tag:blogger.com,1999:blog-4088181720905097115.post-44520822343901889552013-01-23T18:55:00.000-08:002013-01-23T18:55:00.748-08:00Rob Roy CookiesI found this cookie in a 1965 pamphlet cookie book. Since Burns Night is Friday, I thought these might be good. Australia Day is coming up, and I made Anzac biscuits (cookies) last year.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc9ja-CR710MVGeJDpg19cg8VgOd4QGIxGmF27SpH1a9PRtdIw9_Ju9DQrVxOdxtx2cEW5OR6RGKDgElMM5gw0x_Cdnr5j7Tw1mpizHEJz52c8dSIm1k8y8H0iY8MxObTznSV2o-Guoi-N/s1600/IMG_9367.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc9ja-CR710MVGeJDpg19cg8VgOd4QGIxGmF27SpH1a9PRtdIw9_Ju9DQrVxOdxtx2cEW5OR6RGKDgElMM5gw0x_Cdnr5j7Tw1mpizHEJz52c8dSIm1k8y8H0iY8MxObTznSV2o-Guoi-N/s320/IMG_9367.JPG" width="320" /></a></div>
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<span style="color: #4c1130; font-size: large;">Rob Roy Cookies</span></div>
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1/2 cup shortening</div>
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1/2 cup butter</div>
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1 teaspoon salt</div>
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1/2 teaspoon cinnamon</div>
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1/4 teaspoon cloves</div>
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1/2 teaspoon nutmeg</div>
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1 1/2 cups brown sugar, packed</div>
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2 large eggs</div>
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1 1/2 cups quick oats</div>
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1 cup chopped walnuts</div>
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1 cup raisins</div>
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2 cups flour</div>
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3/4 teaspoon baking soda</div>
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1/4 cup buttermilk</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitdZIHgOaidACbulr1c45jdbgsMXsf1BbLljbbVh-gLEp5eWfaYQHtIyKRuFl4wrixfBgwRnbqQD_XMoiIVptWHsKFgQb_gg3HhmJ9dujJb-I1opipDYAMubDKduiHiNrbDyl_MlvNUraR/s1600/IMG_9360.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitdZIHgOaidACbulr1c45jdbgsMXsf1BbLljbbVh-gLEp5eWfaYQHtIyKRuFl4wrixfBgwRnbqQD_XMoiIVptWHsKFgQb_gg3HhmJ9dujJb-I1opipDYAMubDKduiHiNrbDyl_MlvNUraR/s320/IMG_9360.JPG" width="240" /></a></div>
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Preheat oven to 325. Line baking sheets with parchment</div>
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In the bowl of your mixer, combine shortening, butter, salt and spices. Mix well. Add brown sugar, blend well. Add eggs one at a time and mix till well blended. </div>
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Add oats, nuts and raisins. Mix</div>
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In a bowl, mix flour and baking soda. </div>
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Add 1/2 the flour mixture to the creamed mixture. Blend</div>
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Add the buttermilk. Blend</div>
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Add the rest of the flour mixture. Mix well. </div>
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Use the medium or large cookie scoop. I used the large one this time</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIgkro5HuoPuz6-SFQyZ11o056m4ybzjvR-237Huifv5QrdfAgor38b8XptH6a43BCTlzXruvlQhS1mhFAnZIby92BpUYouLeRAflvhN9cAPmqKcNJq_vxjLHMXrqz6hyphenhyphenKuwyfKux1Vem-/s1600/IMG_9362.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIgkro5HuoPuz6-SFQyZ11o056m4ybzjvR-237Huifv5QrdfAgor38b8XptH6a43BCTlzXruvlQhS1mhFAnZIby92BpUYouLeRAflvhN9cAPmqKcNJq_vxjLHMXrqz6hyphenhyphenKuwyfKux1Vem-/s320/IMG_9362.JPG" width="320" /></a></div>
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Bake 10 to 12 minutes for medium scoops, 12 to 17 minutes for large scoops. My oven took 19 minutes to nicely baked. They are done once the edges are brown. </div>
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Makes 2 dozen large cookies and about 3 dozen medium cookies. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwYZ3p88SXZ84dJ4pxmOywC-ATZA1Ele4uZFAx9QKh4TytGpkCWZIyhCBp26xorSACFU_d-18lNV5iZSuZ9i0iEiuY0u-IAMBdLBAmzZ-1A_1W4-jI-7LXr6IxZUTNuYCbCXi_3v0WzMh5/s1600/IMG_9369.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwYZ3p88SXZ84dJ4pxmOywC-ATZA1Ele4uZFAx9QKh4TytGpkCWZIyhCBp26xorSACFU_d-18lNV5iZSuZ9i0iEiuY0u-IAMBdLBAmzZ-1A_1W4-jI-7LXr6IxZUTNuYCbCXi_3v0WzMh5/s320/IMG_9369.JPG" width="240" /></a></div>
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suzyhttp://www.blogger.com/profile/08443150381478518260noreply@blogger.com0tag:blogger.com,1999:blog-4088181720905097115.post-60972535006784906792013-01-16T10:47:00.002-08:002013-01-16T10:47:54.219-08:00Applesauce Cranberry Drops<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3k7iykDbMH5ip7xVfXWjXZHmstBEY7G_gEhIG3Gbh7LgjBOe3lY_9WBu19kIx4Kc5x_9PbLcGOTFtRfQwJipOF6BjdBYy3HnKzz7j5FtdYvmr59R2S6Bg7CIlDR5Tg2vfVWsXa3oK9H2f/s1600/IMG_9306.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3k7iykDbMH5ip7xVfXWjXZHmstBEY7G_gEhIG3Gbh7LgjBOe3lY_9WBu19kIx4Kc5x_9PbLcGOTFtRfQwJipOF6BjdBYy3HnKzz7j5FtdYvmr59R2S6Bg7CIlDR5Tg2vfVWsXa3oK9H2f/s320/IMG_9306.JPG" width="240" /></a></div>
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<span style="color: #660000; font-size: large;">Apple Cranberry Drops</span></div>
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1/2 cup shortening - Crisco</div>
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1/4 cup butter</div>
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1/2 cup white sugar</div>
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1/2 cup brown sugar</div>
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1/2 cup applesauce</div>
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1 large egg</div>
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2 1/2 cups flour</div>
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1/2 teaspoon baking soda</div>
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1/2 teaspoon salt</div>
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1 1/2 teaspoon cinnamon</div>
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1/2 cup dried cranberries</div>
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1/2 cup chopped walnuts</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPVsyIAd_n9DD6SGMDZk0ktOyP7J3OvFR47jjauukuG8m4ueejcsD653Wbdij4GjCpdWEMX181DY5E9d3iBs0_1sx2wlItyNE4nRbcyOi8VG5NVg1sg47FIrv4WvJtWCBaCOOz0UsaGeNq/s1600/IMG_9300.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPVsyIAd_n9DD6SGMDZk0ktOyP7J3OvFR47jjauukuG8m4ueejcsD653Wbdij4GjCpdWEMX181DY5E9d3iBs0_1sx2wlItyNE4nRbcyOi8VG5NVg1sg47FIrv4WvJtWCBaCOOz0UsaGeNq/s320/IMG_9300.JPG" width="240" /></a></div>
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Preheat oven to 375</div>
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Line baking sheets with parchment paper </div>
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Cream butter, add shortening. Beat till they are well combined. Add sugars, egg and applesauce. Beat till combined</div>
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In another bowl, mix flour, baking soda, salt and cinnamon. </div>
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Add flour mixture to butter/shortening mixture. Beat on low speed until well combined. </div>
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Add dried cranberries and walnuts. </div>
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Use the medium scoop and drop onto parchment paper, about an inch apart</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir2UAYgP__Bu963Jlt7t3fy29XAisgtZXQ9eDeSS27XTXGaSBmAjTH0-nP7LFNVo3-zYGI4xa2tCdFO8Grk4e9aoatVQMKqiRip1QbV5hiMGXmHUWUQZ83ajWAcAGS9SHF1feARD7q6c5R/s1600/IMG_9301.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir2UAYgP__Bu963Jlt7t3fy29XAisgtZXQ9eDeSS27XTXGaSBmAjTH0-nP7LFNVo3-zYGI4xa2tCdFO8Grk4e9aoatVQMKqiRip1QbV5hiMGXmHUWUQZ83ajWAcAGS9SHF1feARD7q6c5R/s320/IMG_9301.JPG" width="320" /></a></div>
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Bake for 10 to 12 minute or until lightly brown on the edges. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4RooA7WbWhY_8W41DOiM-si1f-W_nPXnEpfQ7hiCfNqJBBPXW5AM2hgwHS-rKBD7eCBZO7DmYCpJoU0x56FSoT2f5YI_RuYk-6T9KcVTA5BeinGRsVf4W5CKcth3aaJO5_raxAkAFE58N/s1600/IMG_9305.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4RooA7WbWhY_8W41DOiM-si1f-W_nPXnEpfQ7hiCfNqJBBPXW5AM2hgwHS-rKBD7eCBZO7DmYCpJoU0x56FSoT2f5YI_RuYk-6T9KcVTA5BeinGRsVf4W5CKcth3aaJO5_raxAkAFE58N/s320/IMG_9305.JPG" width="320" /></a></div>
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Makes about 3 dozen. </div>
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suzyhttp://www.blogger.com/profile/08443150381478518260noreply@blogger.com0tag:blogger.com,1999:blog-4088181720905097115.post-86208004815694389272013-01-09T13:45:00.001-08:002013-01-09T13:45:16.815-08:00Sunshine SlicesIt is a dreary January day here. Time for some sunshine!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYXPftBYc7x8Kk8EF_4OXoTJUoJagExsVgHfgdll8QmqthS-iCdzBYJkSc39RKZSrG2CgJBQsEYjTAePYfwrSLixvVywSVjT968cNHc4K9ssDIsKotz4jfdnhjD7F7XNy2QQTlr1BEbH4q/s1600/IMG_9235.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYXPftBYc7x8Kk8EF_4OXoTJUoJagExsVgHfgdll8QmqthS-iCdzBYJkSc39RKZSrG2CgJBQsEYjTAePYfwrSLixvVywSVjT968cNHc4K9ssDIsKotz4jfdnhjD7F7XNy2QQTlr1BEbH4q/s320/IMG_9235.JPG" width="320" /></a></div>
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<span style="color: orange; font-size: large;">Sunshine Slices!</span></div>
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1/2 cup butter, softened</div>
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3 ounces cream cheese, softened</div>
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1 1/2 cups powdered sugar, sifted</div>
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1/4 teaspoon baking soda</div>
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1/4 teaspoon salt</div>
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1 large egg</div>
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1 tablespoon milk</div>
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1 teaspoon lemon zest</div>
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1/4 teaspoon lemon extract</div>
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2 1/2 cups flour</div>
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1 cup toasted coconut</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtoK6xCs_GfDrRQjF_isnWgXCbVEPVR9SxUV7M2fJJQY4S3iWe6QwCLwXQtY7RArKFmOQP_CR1kFKZayS1jPLpot9zcnuOLPV3F7kipkKlhIPl1cvwkrORTLGQ1wxsya9CMCnT6EaLO6qV/s1600/IMG_9230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtoK6xCs_GfDrRQjF_isnWgXCbVEPVR9SxUV7M2fJJQY4S3iWe6QwCLwXQtY7RArKFmOQP_CR1kFKZayS1jPLpot9zcnuOLPV3F7kipkKlhIPl1cvwkrORTLGQ1wxsya9CMCnT6EaLO6qV/s320/IMG_9230.JPG" width="240" /></a></div>
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Cream butter and cream cheese in the mixer till smooth. </div>
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In a separate bowl, sift powdered sugar, baking soda and salt. Add to creamed mixer. </div>
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Add egg, milk, lemon peel and lemon extract. Mix well</div>
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Add flour and beat until well blended</div>
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Divide dough, and toll into cylinders. wrap in plastic and refrigerate for two hours</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN0cWZOIu0NFN59solS7FwRS4jNTcoHI_9nSkJou1YL4DPiWrfDJFchjF0piZi_w-E3ohHHUXj0Raf7OpamvO0B4Heoa1KLVSK0enIuFnY5ceduM5GlDCZJHxyX8XtRAobL5CniDQ7rIO1/s1600/IMG_9232.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN0cWZOIu0NFN59solS7FwRS4jNTcoHI_9nSkJou1YL4DPiWrfDJFchjF0piZi_w-E3ohHHUXj0Raf7OpamvO0B4Heoa1KLVSK0enIuFnY5ceduM5GlDCZJHxyX8XtRAobL5CniDQ7rIO1/s320/IMG_9232.JPG" width="320" /></a></div>
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Preheat oven to 375</div>
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Slice cookie dough roll into 1/4 inch slices. Place on parchment lined baking sheets. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2OMb-Ri5F8fb9JfqqeLxoLKQQSD-6fzlbfIx7Yqf652mMQ9I18-s6umITMnzfIkPxA6JzH066epbz8NSGEn_2I5zTXyyUmCK7mHstBpfFbahnqa9MCiYo8FzIrrKSLF9SBGglYQA7hueC/s1600/IMG_9233.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2OMb-Ri5F8fb9JfqqeLxoLKQQSD-6fzlbfIx7Yqf652mMQ9I18-s6umITMnzfIkPxA6JzH066epbz8NSGEn_2I5zTXyyUmCK7mHstBpfFbahnqa9MCiYo8FzIrrKSLF9SBGglYQA7hueC/s320/IMG_9233.JPG" width="320" /></a></div>
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Bake to 9 to 12 minutes or until golden brown on the bottom. </div>
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Cool on wire racks. </div>
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I wanted more lemony taste, so I put a lemon glaze drizzle on top (1 cup of sifted powdered sugar, and a tablespoon or so of fresh lemon juice)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3N9OtstgmK5vXFbJwDXxeuN6wBbBf6r8a0N_qoFsN5bapRgFJQjlY-pjzZDgTsvn28go7frfuhGvLM4n9xGnLptNEJLXI1CrJorAAMeH7xcpoJrFDtv9kvyD1pB7jSQbfvWpNJLLyySIc/s1600/IMG_9236.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3N9OtstgmK5vXFbJwDXxeuN6wBbBf6r8a0N_qoFsN5bapRgFJQjlY-pjzZDgTsvn28go7frfuhGvLM4n9xGnLptNEJLXI1CrJorAAMeH7xcpoJrFDtv9kvyD1pB7jSQbfvWpNJLLyySIc/s320/IMG_9236.JPG" width="320" /></a></div>
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Make 2 dozen</div>
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These are a cakey light cookie</div>
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<br />suzyhttp://www.blogger.com/profile/08443150381478518260noreply@blogger.com2tag:blogger.com,1999:blog-4088181720905097115.post-23005394231628997422012-12-18T23:38:00.001-08:002012-12-18T23:38:16.442-08:00Pomegranate Pistachio ThumbprintsFor this cookie, you can make your own pomegranate jelly with the recipe that follows or use store bought.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv2-3UBEtXVoPIhA3EBeAMccQorVuuLsPgOlp3z1y0y2BCJ1R8lO65QKacuVbzsacmOt3XnHMDhvOX047An6YtRb_m3XfuYclRgy0w9f-vK_0QdXuZ6jnG7l2El-GQl3TViE-4IrSmJ0fw/s1600/IMG_8910.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv2-3UBEtXVoPIhA3EBeAMccQorVuuLsPgOlp3z1y0y2BCJ1R8lO65QKacuVbzsacmOt3XnHMDhvOX047An6YtRb_m3XfuYclRgy0w9f-vK_0QdXuZ6jnG7l2El-GQl3TViE-4IrSmJ0fw/s320/IMG_8910.JPG" width="320" /></a></div>
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<span style="color: #660000; font-size: large;">Pomegranate Pistachio Thumbprints</span></div>
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2/3 cup pomegranate jelly * recipe follows</div>
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2 cups flour</div>
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1/2 teaspoon baking powder</div>
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1/2 teaspoon salt</div>
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3/4 cup butter</div>
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3/4 cup sugar</div>
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1 large egg</div>
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1 teaspoon vanilla</div>
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1 cup finely chopped pistachio nuts</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAqrb0l3zHHDTYOPrCWhE6GFzZo55xRPpw6ABCojcIkjahwmRvNEWCUL8lRDO1bYZY6btZLlixlxyzYCZg0ICTC_y9Mm7IO3a6d_t7Xqc5Efw_IFqxr0KDbsimo1YI7kiBMBVQeFb_4bEx/s1600/IMG_8907.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAqrb0l3zHHDTYOPrCWhE6GFzZo55xRPpw6ABCojcIkjahwmRvNEWCUL8lRDO1bYZY6btZLlixlxyzYCZg0ICTC_y9Mm7IO3a6d_t7Xqc5Efw_IFqxr0KDbsimo1YI7kiBMBVQeFb_4bEx/s320/IMG_8907.JPG" width="240" /></a></div>
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If you are making the jelly, make it well in advance so it has time to cool and set before you use it</div>
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Preheat oven to 350, line baking sheets with parchment</div>
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In a medium bowl, whisk together flour, baking powder and salt, set aside</div>
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In the mixer bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. </div>
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On low speed, add the flour, mix until well combined</div>
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Place the pistachios in a dish. Use the medium scoop to scoop out dough balls, roll in pistachio nuts. Place 1 to 2 inches apart on prepared baking sheet. Use your thumb to make an impression in the cookie. Add about 1/4 teaspoon prepared jelly into each impression. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ2Qw189fGvX5VauAjFFD9uvaxIDhn_YigrdK4ZHGmCHLUKz14zteTtBCfhpN48dqPqkdkQ_X6gPVQV5LxDfG5EVgmvuF1FcFJdYuaemndzOrmTpaV_3RQL2qeGLYRf_F3Ntk1mhqyNPgh/s1600/IMG_8908.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ2Qw189fGvX5VauAjFFD9uvaxIDhn_YigrdK4ZHGmCHLUKz14zteTtBCfhpN48dqPqkdkQ_X6gPVQV5LxDfG5EVgmvuF1FcFJdYuaemndzOrmTpaV_3RQL2qeGLYRf_F3Ntk1mhqyNPgh/s320/IMG_8908.JPG" width="320" /></a></div>
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Bake for 10 to 14 minutes or until the are golden brown around the edges. </div>
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Cool cookies on baking sheet for a few minutes then transfer to wire racks to cool. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxlfOmxYGnUMlWl7g0cFja_338MeKcvo9GTQWjtWI6qS4LFOuOnP_D9c8U97TyP9LwxAv1MW7AX2wKJY5kuphI5FJ7yf_bcydCPMTMfCXgIzXogCM5hc_51i2m41p-2X3VYv87-HvdUNQq/s1600/IMG_8911.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxlfOmxYGnUMlWl7g0cFja_338MeKcvo9GTQWjtWI6qS4LFOuOnP_D9c8U97TyP9LwxAv1MW7AX2wKJY5kuphI5FJ7yf_bcydCPMTMfCXgIzXogCM5hc_51i2m41p-2X3VYv87-HvdUNQq/s320/IMG_8911.JPG" width="320" /></a></div>
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<span style="color: #660000; font-size: large;">Pomegranate Jelly</span></div>
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2 cups pomegranate juice</div>
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2 tablespoons lemon juice (I only had a lime and it worked just fine)</div>
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1 packet liquid fruit pectin</div>
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4 cups sugar</div>
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This will make way more than you need! It makes 4 to 5 half pints.</div>
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In a large dutch oven, combine pomegranate juice, lemon (lime) juice and fruit pectin. Bring to a boil over high heat. </div>
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Stir in sugar all at once. Stirring constantly bring to a full rolling boil. Boil 1 minute longer. Remove from heat, skim foam and place into hot sterilized jars. Seal according to directions from manufacturer. </div>
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Cool to room temperature, then place in the fridge for at least 2 hours before using in cookies. </div>
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<br />suzyhttp://www.blogger.com/profile/08443150381478518260noreply@blogger.com0tag:blogger.com,1999:blog-4088181720905097115.post-89061939354846473302012-12-15T19:27:00.000-08:002012-12-15T19:27:00.090-08:00 Cottage Cheese CookiesI made some Ricotta cookies last year, they were good, but not worthy of Christmas. I experimented with the recipe, and these are wonderful! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifWOepg9I37MQoDS_N6eElf-pX5W_kdvyETpV9NNjWX2ZMglWIZ3IaB5Uo8tMcjEr6YqKOYXM4P9N2_y0M2jWD0E0WNiHaC7iuNiIBXmoPV7EnNyJcUtttosNbBJFaWMfb4gHHRLLcakXo/s1600/IMG_8854.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifWOepg9I37MQoDS_N6eElf-pX5W_kdvyETpV9NNjWX2ZMglWIZ3IaB5Uo8tMcjEr6YqKOYXM4P9N2_y0M2jWD0E0WNiHaC7iuNiIBXmoPV7EnNyJcUtttosNbBJFaWMfb4gHHRLLcakXo/s320/IMG_8854.JPG" width="320" /></a></div>
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<span style="color: #cc0000; font-size: large;">Cottage Cheese Cookies</span></div>
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4 cups all purpose flour</div>
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2 teaspoons baking powder</div>
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1 teaspoon baking powder</div>
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1 teaspoon salt</div>
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1 teaspoon nutmeg</div>
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zest of one medium orange</div>
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1/2 cup butter</div>
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1 1/2 cups sugar</div>
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2 large eggs</div>
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1 teaspoon vanilla</div>
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1 teaspoon almond extract</div>
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1 teaspoon orange extract</div>
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15 ounces small curd cottage cheese, drained if wet</div>
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<span style="color: #cc0000; font-size: large;">Glaze</span></div>
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2 cups powdered sugar</div>
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5 tablespoons orange juice</div>
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1 teaspoon almond extract</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdDUXLqOgja-zB_RPkMq7hWWTpmj2OdvlGz9DC2E-0bQup5nZUqAuWMSnY1Qff88CoZNX8uskXioecZi6xiXn5UeAl8uedBeY2iPivfltP8sya-R4GaFNtOchk7qOc4lr6wwBzOQe80rY-/s1600/IMG_8840.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdDUXLqOgja-zB_RPkMq7hWWTpmj2OdvlGz9DC2E-0bQup5nZUqAuWMSnY1Qff88CoZNX8uskXioecZi6xiXn5UeAl8uedBeY2iPivfltP8sya-R4GaFNtOchk7qOc4lr6wwBzOQe80rY-/s320/IMG_8840.JPG" width="240" /></a></div>
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Whisk flour, baking powder, baking soda, orange peel, salt and nutmeg in a medium bowl, set aside. </div>
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Cream butter, add sugar and beat until light and fluffy, about 3 minutes. Beat in eggs one at a time, add the extracts (you can skip the almond if you have flor di scilia -just use 2 or 3 drops of that) and cottage cheese. Add flour and beat until well combined. At this point you will still see some lumps of cottage cheese, but soon you won't. </div>
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<b>Cover and refrigerate over night. At least 8 hours. </b></div>
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Preheat oven to 350. Line baking sheets with parchment</div>
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Using the medium cookie scoop drop cookies on prepared sheets, about an inch apart</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzs-TTWuhKntCi7zbmdtp4I_oNnlS1d9oeO3OBN7f4L7yyh-WLKGTwyfL-MpWVXghTpES0Uh51LVJLDEYX5keg9ehQ8FzzqhzKDHEN3vt1aHHlT5RMXFcdH9rwrbcAH1Ai9ebjvruk_Gdq/s1600/IMG_8844.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzs-TTWuhKntCi7zbmdtp4I_oNnlS1d9oeO3OBN7f4L7yyh-WLKGTwyfL-MpWVXghTpES0Uh51LVJLDEYX5keg9ehQ8FzzqhzKDHEN3vt1aHHlT5RMXFcdH9rwrbcAH1Ai9ebjvruk_Gdq/s320/IMG_8844.JPG" width="320" /></a></div>
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Bake for 10 to 12 minutes</div>
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Cool completely before glazing</div>
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<b>To make glaze:</b></div>
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Sift powdered sugar into a bowl. Mix orange juice and almond extract. Whisk into powdered sugar. It should be a fairly thin glaze. Dip the cookies into glaze, then top with sprinkles. Let stand until glaze has hardened. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt6FaXjvHLOs7m-zVlcpaUFGrvnwuMCXC0FrJLKPRuxtpLrbCvwX9HAJvv8ywjDaPRuqxjkXngZ33vF0X29Fg6pcVitDuUVtBitL-jPG5NIiHOZyreZGPbf4n5hZww2TXdU830Ei5YeNog/s1600/IMG_8851.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt6FaXjvHLOs7m-zVlcpaUFGrvnwuMCXC0FrJLKPRuxtpLrbCvwX9HAJvv8ywjDaPRuqxjkXngZ33vF0X29Fg6pcVitDuUVtBitL-jPG5NIiHOZyreZGPbf4n5hZww2TXdU830Ei5YeNog/s320/IMG_8851.JPG" width="320" /></a></div>
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These freeze wonderfully. </div>
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Makes about 3 dozen</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT5zh863b2uWfx8h_qm8IopqAEUN87UGUper6ZaYBI4pOpSzTQZBImUzCZ72jKdvvVQhlxXtijN2Hi1ajbymIgQVRG7crH9pqforKy7p29rhb7jfLBgHcRbIZG7sIaifY087sbbYEEZxzT/s1600/IMG_8855.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT5zh863b2uWfx8h_qm8IopqAEUN87UGUper6ZaYBI4pOpSzTQZBImUzCZ72jKdvvVQhlxXtijN2Hi1ajbymIgQVRG7crH9pqforKy7p29rhb7jfLBgHcRbIZG7sIaifY087sbbYEEZxzT/s320/IMG_8855.JPG" width="240" /></a></div>
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suzyhttp://www.blogger.com/profile/08443150381478518260noreply@blogger.com0tag:blogger.com,1999:blog-4088181720905097115.post-13366191361009835972012-12-04T23:32:00.000-08:002012-12-04T23:32:10.456-08:00White Chocolate Peppermint Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicunHqNLEZVyLeEF63esWI7QyYXI5OOVZWuC2cJxME3kh1lMLtYupbVqpCdczxXnAvwfFeGUxh1978COL6w06npq0YyMKig4BPtIvDxA4VG4Iz8VRRvFWqv8TJKFZwyOby_YvluVeMjGPj/s1600/IMG_8747.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicunHqNLEZVyLeEF63esWI7QyYXI5OOVZWuC2cJxME3kh1lMLtYupbVqpCdczxXnAvwfFeGUxh1978COL6w06npq0YyMKig4BPtIvDxA4VG4Iz8VRRvFWqv8TJKFZwyOby_YvluVeMjGPj/s320/IMG_8747.JPG" width="320" /></a></div>
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<span style="color: red; font-size: large;">White Chocolate Peppermint Cookies</span></div>
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12 ounces white chocolate chips (1 bag)</div>
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3 1/4 cups flour</div>
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1 teaspoon baking powder</div>
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1/2 teaspoon salt</div>
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2 sticks butter, (16 tablespoons), room temperature</div>
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2/3 cup sugar</div>
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2 large eggs</div>
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2 teaspoons vanilla</div>
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1/2 cup crushed peppermint candies</div>
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5 ounces Andres Peppermint chips (1/2 a bag)</div>
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8 teaspoons heavy cream</div>
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Crushed peppermint candies</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj89lzwU41VINvoZ6RhgscaWRwRJA9Ka0-E97JCXDOMY0EKmeI-sSQ4TA02zJ1eTZKVDizkn8VVNNGPZyeX7_bxg3vdO5sv6dvu9oVULfNdpk12o92J0y02EYEmN7ZBD0Zrr7aFXWHZIZYp/s1600/IMG_8739.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj89lzwU41VINvoZ6RhgscaWRwRJA9Ka0-E97JCXDOMY0EKmeI-sSQ4TA02zJ1eTZKVDizkn8VVNNGPZyeX7_bxg3vdO5sv6dvu9oVULfNdpk12o92J0y02EYEmN7ZBD0Zrr7aFXWHZIZYp/s320/IMG_8739.JPG" width="240" /></a></div>
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Preheat oven to 350</div>
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Line baking sheets with parchment</div>
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Melt 4 ounces of the white chocolate, I do this in the microwave, 30 seconds, then stir, repeat till it is all creamy. Set aside to cool slightly</div>
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In a separate bowl, mix flour, baking powder and salt, set aside</div>
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Cream butter at medium speed in the bowl of an electric mixer. Add sugar, beat until light and fluffy .At least 2 minutes. Add the melted chocolate, blend till smooth. Add eggs and vanilla. </div>
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Add the flour in batches at low speed. (or you will get flour flying all over the kitchen) </div>
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Add the peppermint chips and 4 ounces of the white chocolate chips ( you should have 4 ounces left for the glaze)</div>
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Using the medium scoop, drop onto prepared pans about 2 inches apart. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8armzLJKaj3nBMj0DzehujQSUXntNU6djajM_m8AJhjec0ug39ffuAL_p80crrHxexjX7RDpW2ghObpAr09bcMJHxNHQBkS0TJTe3F1rmXReI5oxkIaCAloJQfz-9Qp74OyIHndZ6Vr7Z/s1600/IMG_8744.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8armzLJKaj3nBMj0DzehujQSUXntNU6djajM_m8AJhjec0ug39ffuAL_p80crrHxexjX7RDpW2ghObpAr09bcMJHxNHQBkS0TJTe3F1rmXReI5oxkIaCAloJQfz-9Qp74OyIHndZ6Vr7Z/s320/IMG_8744.JPG" width="320" /></a></div>
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Bake for 15 to 17 minutes or until lightly browned</div>
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Let them cool for a few minutes on the pan, the put them on a wire rack to cool completely. </div>
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Let cool completely.</div>
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Make the ganache</div>
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Take the last four ounces of white chocolate and melt it in the microwave. </div>
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Add heavy cream. Beat to blend well. </div>
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Dip the cookies in the ganache. Top down. Then dip into crushed peppermint candies. The white chocolate mixture (the ganache) will thicken up, so don't dawdle. If it does thicken up, you can warm it up for a few seconds in the microwave. </div>
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Let the cookies set on the wire racks about an hour. </div>
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Makes 36</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuox7c5byVOKzezqKk-NPdnSvqk_9CdqitsP7TOQmLOenO7rfDLBBLlS0xfcdgWfy9Ggb6TISakj_iuGHcXfBCMDrFzDMFDD140QbeW-3W_9oeCdPy4FYix2ifJ4Gbsg97vTHkZ-kkkUgc/s1600/IMG_8748.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuox7c5byVOKzezqKk-NPdnSvqk_9CdqitsP7TOQmLOenO7rfDLBBLlS0xfcdgWfy9Ggb6TISakj_iuGHcXfBCMDrFzDMFDD140QbeW-3W_9oeCdPy4FYix2ifJ4Gbsg97vTHkZ-kkkUgc/s320/IMG_8748.JPG" width="320" /></a></div>
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suzyhttp://www.blogger.com/profile/08443150381478518260noreply@blogger.com0tag:blogger.com,1999:blog-4088181720905097115.post-57751774647575424112012-11-28T22:19:00.000-08:002012-11-28T22:19:02.409-08:00Hello Magic Layer BarsThese cookies come with many many different names. Hello Dolly, Magic Cookie Bars, 7 layer bars, etc. There maybe more that I do not know, but they are yummy, easy and FAST<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzvdj8uk4pepv8fjrfqHq3XtwDWcHnYkspJIb4CBrq3tOyWcvS8Ue_yp7GR1mKtX8vt8yK0zZOUa1iJ8PSRUCu7QtKIotzZBigCEvV3vWzsXz9IFkbb1nzsWYk2ypfWeU_5AWcPAi3kN4x/s1600/IMG_8714.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzvdj8uk4pepv8fjrfqHq3XtwDWcHnYkspJIb4CBrq3tOyWcvS8Ue_yp7GR1mKtX8vt8yK0zZOUa1iJ8PSRUCu7QtKIotzZBigCEvV3vWzsXz9IFkbb1nzsWYk2ypfWeU_5AWcPAi3kN4x/s320/IMG_8714.JPG" width="240" /></a></div>
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<span style="color: red; font-size: large;">Hello Magic Layer Bars</span></div>
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1 cup butter</div>
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2 cups graham cracker crumbs</div>
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1 cup chocolate chips (this time I used Christmas chips, red, green and chocolate)</div>
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1 cup butterscotch chips</div>
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1 cup coconut</div>
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1 cut walnuts</div>
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1 can sweetened condensed milk</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSXmtuxPX87bLW8Xv97ufbqTHNCzfNJbzyR0bZ-EAsWp-WVsSlPqq-IPwmmaL3QwEba-H50La34-1rBRyzVASUWN_T97ejTvFfhTZQiWCQGrJDhBHVSD-TaWDkWt9gq0U7knjuKJQO-GZs/s1600/IMG_8710.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSXmtuxPX87bLW8Xv97ufbqTHNCzfNJbzyR0bZ-EAsWp-WVsSlPqq-IPwmmaL3QwEba-H50La34-1rBRyzVASUWN_T97ejTvFfhTZQiWCQGrJDhBHVSD-TaWDkWt9gq0U7knjuKJQO-GZs/s320/IMG_8710.JPG" width="240" /></a></div>
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Preheat oven to 350</div>
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Melt butter, add graham cracker crumbs. Mix well. Pat into the bottom of a 11x8 inch pan.</div>
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Sprinkle on chips, then butterscotch chips, coconut and finish up with the walnuts</div>
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Pour the sweetened condensed milk over all. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLKAABCaNIXaw991P6j4bwrq35-6CkZHovglS6_SEqczBkajDs3YRrCQMeLIvnssLjW8_ehIOnjc5dvOfUFAbPa6XDfqS9PDQhfcK5c2zs-r6sAmU9FFoRwYRnLpFu8g_MMkb2XkdcMNci/s1600/IMG_8713.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLKAABCaNIXaw991P6j4bwrq35-6CkZHovglS6_SEqczBkajDs3YRrCQMeLIvnssLjW8_ehIOnjc5dvOfUFAbPa6XDfqS9PDQhfcK5c2zs-r6sAmU9FFoRwYRnLpFu8g_MMkb2XkdcMNci/s320/IMG_8713.JPG" width="320" /></a></div>
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Bake for 25 to 30 minutes</div>
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Cool, cut into bars. </div>
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YUMMY</div>
suzyhttp://www.blogger.com/profile/08443150381478518260noreply@blogger.com0tag:blogger.com,1999:blog-4088181720905097115.post-8225694905632983892012-11-28T22:10:00.000-08:002012-11-28T22:10:59.630-08:00Cranberry Bread Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5F2d-3aFef-i_Ib3lImBjCd-3wG10Po_jld11sY1jB-XfVIRBopB3fv9AtWj2tqkfZUpA9ifCtQzj-O2Un_MTNvth1TEKzE8GpRhqXoW3Gm2bLJRAhrGTaSHXEqcMm1JsVMUcpxXKqeFB/s1600/IMG_8597.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5F2d-3aFef-i_Ib3lImBjCd-3wG10Po_jld11sY1jB-XfVIRBopB3fv9AtWj2tqkfZUpA9ifCtQzj-O2Un_MTNvth1TEKzE8GpRhqXoW3Gm2bLJRAhrGTaSHXEqcMm1JsVMUcpxXKqeFB/s320/IMG_8597.JPG" width="320" /></a></div>
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<span style="color: #990000; font-size: large;">Cranberry Bread Cookies</span></div>
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1/2 cup shortening</div>
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1/2 cup butter</div>
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2 1/2 cups sugar, divided</div>
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2 large eggs</div>
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3 1/3 cup flour</div>
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2 tablespoons grated orange peel</div>
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1 teaspoon baking powder</div>
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1 teaspoon salt</div>
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1 teaspoon cream of tarter</div>
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1 teaspoon cinnamon</div>
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1 1/2 cups chopped walnuts</div>
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1 1/2 cups chopped fresh cranberries</div>
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1/4 cup orange juice</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoQSQdFgpyUDhHt6yLpmfDw2UzeXmkILbuB8BMhicPkrJ5fcz2UQQXS6WWKhJR5r0LZabzpbAU1vZwRUFURpSYau0pUdIFYhUzS-a4WjI-a3bqb0RaWSYJv61WJJhX2wbWtzvRUHUqg_FF/s1600/IMG_8583.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoQSQdFgpyUDhHt6yLpmfDw2UzeXmkILbuB8BMhicPkrJ5fcz2UQQXS6WWKhJR5r0LZabzpbAU1vZwRUFURpSYau0pUdIFYhUzS-a4WjI-a3bqb0RaWSYJv61WJJhX2wbWtzvRUHUqg_FF/s320/IMG_8583.JPG" width="240" /></a></div>
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Cream shortening and butter until light. Add 1 1/2 cups sugar, continue to cream until light and fluffy. </div>
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Add eggs one at a time, beating well after each addition. </div>
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Sift together flour, baking powder, salt, and cream of tarter and cinnamon. </div>
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Add flour to creamed mixture. Beat in cranberries, walnuts and orange juice.</div>
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Cover and <span style="color: #0b5394;">chill</span> overnight (at least 8 hours)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2iZqwmJnN-95tYEAUOQHi7cY4Qllcr4o-8PNuFf5DCkiImuGzqMK1agy77CftercUdWXuJ9F0RFzD9WGTACEL41zCQSbwbpiiLAR-o9Cd3lNrMLnVg2OtHCNbpzkJlQWTGccOm9was8uT/s1600/IMG_8584.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2iZqwmJnN-95tYEAUOQHi7cY4Qllcr4o-8PNuFf5DCkiImuGzqMK1agy77CftercUdWXuJ9F0RFzD9WGTACEL41zCQSbwbpiiLAR-o9Cd3lNrMLnVg2OtHCNbpzkJlQWTGccOm9was8uT/s320/IMG_8584.JPG" width="240" /></a>ready to chill!</div>
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Preheat the oven to 375, line baking sheets with parchment (this time it really is important! The cranberries were sticking to the parchment!)</div>
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Put the rest of the sugar into a small bowl. Use the medium scoop, drop balls of dough into the bowl of sugar. Roll to cover completely. The dough is still sort of sticky, so I dipped the scoop into the sugar to make it not stick. Place the sugar covered dough balls onto parchment lined baking sheets</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmdYjitEOepPHUlp_Fh-mqETfY5AXyjYnSNgNG6Uxes6ucNJv1eDF1wTrVr7qVByUsELpjq4JFGI9X3GkWHIvHq0Ox6CmC-IyIog9fMWfj0tOA8xZp1yTqGzduz7ohezRtnw93VAsILnh9/s1600/IMG_8593.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmdYjitEOepPHUlp_Fh-mqETfY5AXyjYnSNgNG6Uxes6ucNJv1eDF1wTrVr7qVByUsELpjq4JFGI9X3GkWHIvHq0Ox6CmC-IyIog9fMWfj0tOA8xZp1yTqGzduz7ohezRtnw93VAsILnh9/s320/IMG_8593.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLreQ_vq6RMk1UvcErSfz5GnKS5Vlb-NDfEkXcgkxJqmpEBAle6qtuPJ5VFwrAKm99lM9U-0wUM5pi0axxlakAhR4RRGPk2chJvxV7kkbZENPxugLD-5MTuDVt9D1rrSMGImT2_g1fSy_C/s1600/IMG_8595.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLreQ_vq6RMk1UvcErSfz5GnKS5Vlb-NDfEkXcgkxJqmpEBAle6qtuPJ5VFwrAKm99lM9U-0wUM5pi0axxlakAhR4RRGPk2chJvxV7kkbZENPxugLD-5MTuDVt9D1rrSMGImT2_g1fSy_C/s320/IMG_8595.JPG" width="320" /></a></div>
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Bake for 15 to 18 minutes or until edges are browned. </div>
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Cool on baking sheets for a few minutes, then transfer to wire racks to cool completely. </div>
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Makes about 3 dozen</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxKOsB3weOHTvHSSC-a_hfT3HVkxYU5oymf8B1bMrEr_8VkZL3Nq4Shy5Uw-8Gen6ljTqfU1ILj2cQZz22S6QflD6_eXtlK369J4WUxJ5nyw-oYTIQLfo54H3ZfAaQM573s76pX8GzG8h2/s1600/IMG_8599.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxKOsB3weOHTvHSSC-a_hfT3HVkxYU5oymf8B1bMrEr_8VkZL3Nq4Shy5Uw-8Gen6ljTqfU1ILj2cQZz22S6QflD6_eXtlK369J4WUxJ5nyw-oYTIQLfo54H3ZfAaQM573s76pX8GzG8h2/s320/IMG_8599.JPG" width="320" /></a></div>
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suzyhttp://www.blogger.com/profile/08443150381478518260noreply@blogger.com0tag:blogger.com,1999:blog-4088181720905097115.post-3376527783259388082012-11-14T14:00:00.001-08:002012-11-14T14:00:20.291-08:00India FlowersHappy Diwali!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ZzNpiJMePuZP_8JiY4SbBYMQXIQhMk80jCS_x2G8ieDi9WgpHzfJO3KIJj3Ge2C9jAPmtpkmcMA_K7t3IEcKOzQPu9p9ubzNm1TqbQHclta5cRWbMgcmnBojQ9iXf1yZBPU95x9paiUs/s1600/IMG_8588.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ZzNpiJMePuZP_8JiY4SbBYMQXIQhMk80jCS_x2G8ieDi9WgpHzfJO3KIJj3Ge2C9jAPmtpkmcMA_K7t3IEcKOzQPu9p9ubzNm1TqbQHclta5cRWbMgcmnBojQ9iXf1yZBPU95x9paiUs/s320/IMG_8588.JPG" width="320" /></a></div>
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<span style="color: purple; font-size: large;">India Flowers</span></div>
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2 cups cake flour</div>
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4 teaspoons ground cardamon</div>
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1/4 teaspoon salt</div>
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3/4 cup room temperature butter</div>
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1/2 cup sugar</div>
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1 teaspoon vanilla</div>
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1/2 cup finely chopped pistachios</div>
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Decoration</div>
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1/3 cup powdered sugar</div>
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1 1/2 teaspoon ground cardamon</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFHLxvMjMBuuR-kUqLrvJBJmAL_0xqXEVtyG77hmZX8WUx4pHt9Nf1QOHNIIsjxTjrl6slIplfehIblWP0CyvTcaES48pJljtO1H6mgnQBxaUB99xamSmN0J5Bctti7X6Y1v3hENj76cNQ/s1600/IMG_8585.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFHLxvMjMBuuR-kUqLrvJBJmAL_0xqXEVtyG77hmZX8WUx4pHt9Nf1QOHNIIsjxTjrl6slIplfehIblWP0CyvTcaES48pJljtO1H6mgnQBxaUB99xamSmN0J5Bctti7X6Y1v3hENj76cNQ/s320/IMG_8585.JPG" width="240" /></a></div>
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Preheat oven to 375. Line baking sheets with parchment</div>
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Combine powdered sugar and cardamon for the decoration step. Set aside</div>
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Combine flour, cardamon and salt in a small bowl, set aside</div>
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Cream butter, add sugar and beat until light and fluffy. </div>
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Beat in flour and add the nuts</div>
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The mixture will seem very very dry, keep beating and it will come together. </div>
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Use the medium scoop, and scoop out a ball of dough. Roll in your hands to </div>
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make it smooth. Then roll them in the powdered sugar/cardamon mixture. </div>
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Place those on the parchment lined baking sheets. Flatten with a glass dipped in the powdered sugar </div>
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mix</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3lXu9jKxFNgTGl31sBLkfnDRVJGvmzMkp9SNxjPYaIdb77CBY_yeXzxqgVuHMw8SgflgPjbI5hxyWYcBNKne3upbNUlTYOBYgNvwHMW4JwX_P4AxcmTZbGrFrSUCSp62bectiy2s3Hgv_/s1600/IMG_8587.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3lXu9jKxFNgTGl31sBLkfnDRVJGvmzMkp9SNxjPYaIdb77CBY_yeXzxqgVuHMw8SgflgPjbI5hxyWYcBNKne3upbNUlTYOBYgNvwHMW4JwX_P4AxcmTZbGrFrSUCSp62bectiy2s3Hgv_/s320/IMG_8587.JPG" width="320" /></a></div>
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Bake for 12 to 14 minutes.</div>
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Cool on the sheets for a few minutes, then move to wire racks to cool completely. </div>
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Makes 1 1/2 dozen. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-YkTvR-SFqX4grjYq_sQWellRvqDDiVyKqpe9RJhfU0OXTxPbpHma9sydTuKUFZ3pKpVjyh8lY6OVw82VRech44N5ejt_XwxANXzVA2qVeKu2l4M-L6F5_yQcoQvr7X4rORab6T9rREH4/s1600/IMG_8590.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-YkTvR-SFqX4grjYq_sQWellRvqDDiVyKqpe9RJhfU0OXTxPbpHma9sydTuKUFZ3pKpVjyh8lY6OVw82VRech44N5ejt_XwxANXzVA2qVeKu2l4M-L6F5_yQcoQvr7X4rORab6T9rREH4/s320/IMG_8590.JPG" width="320" /></a></div>
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<br />suzyhttp://www.blogger.com/profile/08443150381478518260noreply@blogger.com0tag:blogger.com,1999:blog-4088181720905097115.post-54600634595651475752012-11-07T18:56:00.001-08:002012-11-07T18:56:16.357-08:00Pumpkin no printsThis cookies was supposed to be a thumbprint kind of cookie, but I just did not want that much icing. If you want to do a thumbprint, you can!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjESvY9G972XKIlhpMn1xxoU7sIsa6pxvRhkRD-s5Lfn_sCVlXbnZj9WoJWbIwjgXCfm0Er7xvSmPNlGOavxjkzCE0yWaeEJnw94DrBKUvlDZFvUHNAhrHz95Bb_6g5nAsicN8cttuQQgmA/s1600/IMG_8521.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjESvY9G972XKIlhpMn1xxoU7sIsa6pxvRhkRD-s5Lfn_sCVlXbnZj9WoJWbIwjgXCfm0Er7xvSmPNlGOavxjkzCE0yWaeEJnw94DrBKUvlDZFvUHNAhrHz95Bb_6g5nAsicN8cttuQQgmA/s320/IMG_8521.JPG" width="320" /></a></div>
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<span style="color: #b45f06; font-size: large;">PUMPKIN NO PRINTS</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik91LUOqz_QMta8F4YRD6Y7VkcgiNLADAOqQhsugsqxaIcessGSkaekcHeSOEEwS_R-OgM_u5-KFcn1r-4UKM5-sBm8DdAY_Odf3cb4TbQE1m1kC41WsR9giUbJAPTgPDkVgSFjyQLb0r_/s1600/IMG_8518.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik91LUOqz_QMta8F4YRD6Y7VkcgiNLADAOqQhsugsqxaIcessGSkaekcHeSOEEwS_R-OgM_u5-KFcn1r-4UKM5-sBm8DdAY_Odf3cb4TbQE1m1kC41WsR9giUbJAPTgPDkVgSFjyQLb0r_/s320/IMG_8518.JPG" width="240" /></a></div>
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2 cups flour</div>
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1 1/2 teaspoons pumpkin pie spice</div>
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1 teaspoon cinnamon</div>
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1/2 teaspoon baking soda</div>
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1/2 teaspoon salt</div>
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1/2 cup butter, softened</div>
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3/4 cup packed brown sugar</div>
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3/4 cup pumpkin puree</div>
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1 large egg, separated</div>
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1 teaspoon water</div>
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1 cup pecans finely chopped (more or less)</div>
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Frosting</div>
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1 cup powdered sugar</div>
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1 tablespoon softened butter</div>
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1/2 teaspoon vanilla</div>
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3 teaspoons milk</div>
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Combine flour, pumpkin pie spice, cinnamon, baking soda, and salt in a medium bowl. Set aside. </div>
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In the bowl of the mixer combine butter and brown sugar. Beat at medium speed till well mixed, about 2 minutes. </div>
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Add pumpkin, egg yolk and continue beating till well combined</div>
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Reduce speed to low, add the flour mixture. Beat one minute, or until well blended. </div>
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Cover, refrigerate until firm, 2 hours or overnight. </div>
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Preheat oven to 350</div>
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Line baking sheets with parchment</div>
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Whisk egg white and water till egg white is frothy. Place pecans in another small bowl. </div>
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Using the medium scoop, make 1 inch balls. Dip the tops of the balls in the egg white, then roll in the pecans and place on prepared baking sheets. You can either flatten them slightly or make a thumbprint in the middle. If you make a thumbprint you will have to push it down again while the cookies are warm out of the oven</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgoUYp1fo3IcsfudyTB3De_W3EtSe7-DsqwZhfalsOwUBnstthg3t3jv-eMZV_EP5zWiCgtY86A0oJT6_g0mjnn67Y-9avRNQOkuDOntK83BH0zrZ8e3kxYyhgsfjhAdDwwWZIfSOTs3AG/s1600/IMG_8519.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgoUYp1fo3IcsfudyTB3De_W3EtSe7-DsqwZhfalsOwUBnstthg3t3jv-eMZV_EP5zWiCgtY86A0oJT6_g0mjnn67Y-9avRNQOkuDOntK83BH0zrZ8e3kxYyhgsfjhAdDwwWZIfSOTs3AG/s320/IMG_8519.JPG" width="320" /></a></div>
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Bake for 12 to 15 minutes or until they are set and the bottoms are slightly browned. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB3rDYpccU0lvnYX5O2wH8YZHEc41__q44j1hjPdKce-0G5FTBH7cIlLQi_c6BKhilj5DrQOR-Zk5PhptldkOfbHirtGFliutPLPP3Fs1_znqLQArFy_nLNQO3zpQjKTp-HwWrrpM-C11g/s1600/IMG_8520.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB3rDYpccU0lvnYX5O2wH8YZHEc41__q44j1hjPdKce-0G5FTBH7cIlLQi_c6BKhilj5DrQOR-Zk5PhptldkOfbHirtGFliutPLPP3Fs1_znqLQArFy_nLNQO3zpQjKTp-HwWrrpM-C11g/s320/IMG_8520.JPG" width="320" /></a></div>
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Just out of the oven</div>
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<span style="color: orange; font-size: large;">FROSTING</span></div>
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Mix butter and powdered sugar in the bowl of an electric mixer. Combine milk and vanilla in a small bowl and add to butter/sugar mixture. The frosting should be thin, you want it to be drizzled on top. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicKQzxWCpo6yveTTR7G4c5LFb1oW1fLmi2e9Btsdq4zcud4w3S9efVwQtqJyWNk7hHvSDFH1VmAmrtqq5EExTmDCemB_jryL-JUAv_SbKzzwusftpiWisuxZLNDWQsG-Of9NUKJSRyU4pt/s1600/IMG_8523.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicKQzxWCpo6yveTTR7G4c5LFb1oW1fLmi2e9Btsdq4zcud4w3S9efVwQtqJyWNk7hHvSDFH1VmAmrtqq5EExTmDCemB_jryL-JUAv_SbKzzwusftpiWisuxZLNDWQsG-Of9NUKJSRyU4pt/s320/IMG_8523.JPG" width="320" /></a></div>
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Makes 1 1/2 dozen</div>
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suzyhttp://www.blogger.com/profile/08443150381478518260noreply@blogger.com0tag:blogger.com,1999:blog-4088181720905097115.post-81379516403596417892012-10-25T14:35:00.000-07:002012-10-25T14:35:05.268-07:00Cherry Ripe CookiesI have been wanting a Cherry Ripe. They are in Australia and I am here. So this is the next best thing<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBJyapbApBUY4WBNvSv0RFnMyWc3WF2QIO7Isv3z7oj1JH1NH61jZrD516RTXP-ZWgnW-Vpoxm6TpjmhJ8H80ugaZ_-gk9R1DOi8PB8-mzT6pufLTOn6rkNI-e-QvAJquJYB_4qkSMqOhyphenhyphen/s1600/IMG_8335.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBJyapbApBUY4WBNvSv0RFnMyWc3WF2QIO7Isv3z7oj1JH1NH61jZrD516RTXP-ZWgnW-Vpoxm6TpjmhJ8H80ugaZ_-gk9R1DOi8PB8-mzT6pufLTOn6rkNI-e-QvAJquJYB_4qkSMqOhyphenhyphen/s320/IMG_8335.JPG" width="320" /></a></div>
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<span style="color: #cc0000; font-size: large;">Cherry Ripe Cookies</span></div>
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2 cups flour</div>
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2/3 cup dark cocoa powder</div>
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1 teaspoon baking soda</div>
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1 cup butter</div>
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1 1/3 cup sugar</div>
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1/2 teaspoon vanilla</div>
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1 teaspoon cherry flavoring</div>
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1 large eggs</div>
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16 ounces of candied cherries, chopped and mixed with a little of the flour</div>
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1 1/2 cups coconut</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5sRlKUyzbygn5CGH0tRE8Mt4XxbrD-tH8GK6eeBHC1NijsvNnfJVIf964ChEUE4kuRlqrPqIgXB5r_h7VA34ysCON6OXaKFw0R-fangHA7TozBKcbuleqJBPf80zEYpPeaCUBRKkRceVA/s1600/IMG_8332.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5sRlKUyzbygn5CGH0tRE8Mt4XxbrD-tH8GK6eeBHC1NijsvNnfJVIf964ChEUE4kuRlqrPqIgXB5r_h7VA34ysCON6OXaKFw0R-fangHA7TozBKcbuleqJBPf80zEYpPeaCUBRKkRceVA/s320/IMG_8332.JPG" width="240" /></a></div>
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Preheat oven to 350</div>
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Line baking sheets with parchment</div>
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In a medium bowl, mix flour, cocoa powder, baking soda, and salt. Set aside. </div>
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Cream butter and sugar in the bowl of an electric mixer, do this for about 3 minutes until light and fluffy. </div>
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Add eggs one at a time. Add vanilla and cherry flavor. The cherry flavor will turn the dough pink, but that is not a problem, it will be covered by the dark cocoa </div>
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Add the flour mixture to the creamed mixture. </div>
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Chop the candied cherries into halves and quarters, mix with a little flour so they won't be one large lump of cherry. Add to cookie dough along with the flour</div>
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Use the medium cookie scoop and drop onto prepared pans</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYjF5Rf-84u-IHY7LtKMhgVFTs65bw85PhQpseDTjqfAYJP-b7xn2qByWYSbu6bckAASFAcH67A24NAz-gbK183Mhu2PRNO_6SBxwlSOsiAa23aARWmYVzBfc9Hn3o6AHRzcj0QTO5bvdD/s1600/IMG_8333.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYjF5Rf-84u-IHY7LtKMhgVFTs65bw85PhQpseDTjqfAYJP-b7xn2qByWYSbu6bckAASFAcH67A24NAz-gbK183Mhu2PRNO_6SBxwlSOsiAa23aARWmYVzBfc9Hn3o6AHRzcj0QTO5bvdD/s320/IMG_8333.JPG" width="320" /></a></div>
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Bake for 12 to 15 minutes or until set. You can not tell if these are browned</div>
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Cool on wire racks</div>
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Makes 3 1/2 dozen</div>
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<br />suzyhttp://www.blogger.com/profile/08443150381478518260noreply@blogger.com0tag:blogger.com,1999:blog-4088181720905097115.post-69049217248937818062012-10-24T16:23:00.000-07:002012-10-24T16:23:07.203-07:00Red Velvet CookiesI found several red velvet cookie recipes on line. I mushed a few together and this is what I came up with!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7RLbsnNV1o0hII9-q7uKxE9V9XzFF2KSk-avzERJcK5TN8_PZCi4vTOaga0IAcE7xT8SAUKeInVxGUEieF6I2iVO1hhKoHSQBsEJ2uxzgOWa6DM9hbCxaB2ArOaxoLld2xxF9ke0OjYoZ/s1600/IMG_8328.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7RLbsnNV1o0hII9-q7uKxE9V9XzFF2KSk-avzERJcK5TN8_PZCi4vTOaga0IAcE7xT8SAUKeInVxGUEieF6I2iVO1hhKoHSQBsEJ2uxzgOWa6DM9hbCxaB2ArOaxoLld2xxF9ke0OjYoZ/s320/IMG_8328.JPG" width="320" /></a></div>
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<span style="color: red; font-size: large;">RED VELVET COOKIES! </span></div>
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1 3/4 cup flour</div>
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2 tablespoons cocoa (high fat)</div>
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1 teaspoon baking powder</div>
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1/4 teaspoon baking soda</div>
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1/2 teaspoon salt</div>
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1/4 cup butter, room temperature</div>
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1 cup sugar</div>
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2 large eggs</div>
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2 tablespoons buttermilk</div>
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2 teaspoons apple cider vinegar</div>
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1 teaspoon vanilla</div>
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1 tablespoon red dye</div>
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1 cup chopped white chocolate chips</div>
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<span style="color: red; font-size: large;">FROSTING!</span></div>
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4 ounces cream cheese</div>
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1/4 cup butter</div>
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1 teaspoon vanilla</div>
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1 cup powdered sugar</div>
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finely chopped pecans for garnish</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8DJuMn18fmdaLsqnIs0ZisQA03eS5m9vwJZhZiMwbuUHz2Fi2KjJFMdoaK_qRbjtkgYvVcdgJpVbvid_hY6f2ADXD0cB1-HNNcAa4v8nC6kjVkvwa2HY0mydiqV3que1gt-PVQ_816bgR/s1600/IMG_8322.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8DJuMn18fmdaLsqnIs0ZisQA03eS5m9vwJZhZiMwbuUHz2Fi2KjJFMdoaK_qRbjtkgYvVcdgJpVbvid_hY6f2ADXD0cB1-HNNcAa4v8nC6kjVkvwa2HY0mydiqV3que1gt-PVQ_816bgR/s320/IMG_8322.JPG" width="320" /></a></div>
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Preheat oven to 375</div>
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Line baking sheets with parchment. This dough is fairly sticky</div>
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In a medium bowl, combine flour, cocoa, baking powder, baking soda and salt. Set aside</div>
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In the bowl of an electric mixer cream butter and sugar until light and fluffy, at least 4 minutes! Add eggs one at a time until well blended</div>
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In a small bowl, mix buttermilk, cider vinegar, vanilla and red dye. </div>
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Add alternately with the dry ingredients. Begin and end with flour mixture. </div>
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Add chopped chips. Mix in well. </div>
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Use the medium scoop, drop onto prepared pans. I was going to see if I could make these thumbprints, but it did not work out so well, so that is why you will see an indent in the cookies. Ignore that.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-nlrOQC4FByEWXfOe7i9jP61IUtxpin7El3rXsZnnHLQSftgQ7gcnApsv2Ck7npodVUiTZjupFGuos4CDlPF8UBYFdKr8fwqOC6j5ZKaenMrDIcZDKOVR8U4j7pBLi4iqY1WwXF23weKL/s1600/IMG_8324.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-nlrOQC4FByEWXfOe7i9jP61IUtxpin7El3rXsZnnHLQSftgQ7gcnApsv2Ck7npodVUiTZjupFGuos4CDlPF8UBYFdKr8fwqOC6j5ZKaenMrDIcZDKOVR8U4j7pBLi4iqY1WwXF23weKL/s320/IMG_8324.JPG" width="320" /></a></div>
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Bake for 10 to 12 minutes or until set. It will be really hard to tell that they are browned since the are very red! Mine took 11 minutes in the oven. </div>
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When they are cool frost!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgci8Iplrzckg_kjgSVFjsXOTtLj6n81k4O2H2BRKUS1JlblQpZ2auzzqs-RW4eLep8Udv6tqBhSeqzLr63u2UjksGYP0GN96YjsaBNp4WfMX-kPb8NRDZVbY2T8uFsf0bJ8mbvGKU6dm6u/s1600/IMG_8326.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgci8Iplrzckg_kjgSVFjsXOTtLj6n81k4O2H2BRKUS1JlblQpZ2auzzqs-RW4eLep8Udv6tqBhSeqzLr63u2UjksGYP0GN96YjsaBNp4WfMX-kPb8NRDZVbY2T8uFsf0bJ8mbvGKU6dm6u/s320/IMG_8326.JPG" width="320" /></a></div>
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<span style="color: red; font-size: large;">FROSTING!</span></div>
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In the bowl of an electric mixer, use the whip and beat butter until soft, add cream cheese and beat until well blended! </div>
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Add vanilla and powdered sugar, mix well. </div>
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When the cookies are completely cool, frost and then sprinkle with finely chopped pecans. </div>
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These are cake-y and oh so good! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit66qeCGjqrh8xnD3nIalA1tY_AwTKUP28wfKoXkAyjSHwcObNp9BInxxNnyIW-H2SSP5gR-6bVpUJg0L0F8l8I4BrT7Y2WSfUIPKvxbwmesPFNNZUzzn1cIB2g9UJaECTSf0hlj1h4oYI/s1600/IMG_8330.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit66qeCGjqrh8xnD3nIalA1tY_AwTKUP28wfKoXkAyjSHwcObNp9BInxxNnyIW-H2SSP5gR-6bVpUJg0L0F8l8I4BrT7Y2WSfUIPKvxbwmesPFNNZUzzn1cIB2g9UJaECTSf0hlj1h4oYI/s320/IMG_8330.JPG" width="320" /></a></div>
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suzyhttp://www.blogger.com/profile/08443150381478518260noreply@blogger.com0tag:blogger.com,1999:blog-4088181720905097115.post-21125948718305056272012-10-10T15:42:00.001-07:002012-10-10T15:42:19.526-07:00Pumpkin CookiesIt is Fall! Time for Everything Pumpkin!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUsB1FzWArwswt3suyHlGlHjXm_dNBGpceADnNT_-0pPEpuOK8bNLioMVQYcpxsVYjg1JnMJtlujy2fl525yh2v4yPbZCtvqxyzsv8Va3IJN_KzwRmf_wsX96Od648CHlAvgYD2lseIQSW/s1600/IMG_8079.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUsB1FzWArwswt3suyHlGlHjXm_dNBGpceADnNT_-0pPEpuOK8bNLioMVQYcpxsVYjg1JnMJtlujy2fl525yh2v4yPbZCtvqxyzsv8Va3IJN_KzwRmf_wsX96Od648CHlAvgYD2lseIQSW/s320/IMG_8079.JPG" width="320" /></a></div>
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<span style="color: orange; font-size: large;">Pumpkin Cookies</span></div>
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4 cups flour</div>
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2 teaspoons baking powder</div>
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1 teaspoon baking soda</div>
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1 teaspoon salt</div>
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3 teaspoons Penzey's Cake Spice (or just cinnamon, pumpkin pie spice)</div>
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1/2 cup butter</div>
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1 1/2 cups shortening</div>
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2 cups sugar</div>
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1 15 ounce can pumpkin puree (or two cups home made pumpkin puree)</div>
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2 teaspoons vanilla</div>
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2 large eggs</div>
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2 cups craisins (or raisins)</div>
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1 cup chopped walnuts</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyXu8t4aypRPa1SmoCRV1TCCdgzmhZ553V9P7tsdVbjLkVE0XKkHp-p1WY1Owb14bIkq_EaZAFcG02eEZXiEDFIsfrK4BEBhfQQ7voWQNFbR62Tikd3NPVvbye-bW3ImF6hSPfeougH0k2/s1600/IMG_8076.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyXu8t4aypRPa1SmoCRV1TCCdgzmhZ553V9P7tsdVbjLkVE0XKkHp-p1WY1Owb14bIkq_EaZAFcG02eEZXiEDFIsfrK4BEBhfQQ7voWQNFbR62Tikd3NPVvbye-bW3ImF6hSPfeougH0k2/s320/IMG_8076.JPG" width="240" /></a></div>
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Preheat oven to 350</div>
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Line baking sheets with parchment</div>
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Combine flour, baking powder, baking soda, salt, and spices in a medium bowl. </div>
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Beat shortening and butter till blended, add sugar and mix for 30 more seconds. </div>
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Add pumpkin, eggs and vanilla. Beat until well combined</div>
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Add craisins and walnuts. </div>
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Drop by medium scoop onto prepared baking sheets</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTFSF_P-t3g1fLKZZbnz54njTbpOyPzjkvTAnfrpZ6dcLX8DbRqoA8o1GrxNQWrz2WUlzMU1Hl5No0BK3Cnq1nT7oZn7omywUQJhz4CIDgUdFJTSGCt-B5TBAcy08vT-rRxWdPd1oCSzPE/s1600/IMG_8078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTFSF_P-t3g1fLKZZbnz54njTbpOyPzjkvTAnfrpZ6dcLX8DbRqoA8o1GrxNQWrz2WUlzMU1Hl5No0BK3Cnq1nT7oZn7omywUQJhz4CIDgUdFJTSGCt-B5TBAcy08vT-rRxWdPd1oCSzPE/s320/IMG_8078.JPG" width="320" /></a></div>
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Bake for 12-14 minutes or until browned on the edges</div>
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Makes about 6 dozen</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2B8BfrcMMZ5AAjbZIXow6E4tvzpaWWVJJVYQ_Ifbgs_9wm5U6R_gRt9AZi5QKnlbH-ZklxGRIS-NlAdRjUgX7rfiP3lMC5wlfM13MTHUCOou2OzgeTZ8emhS-3wrm0Bo8EyF14saqPQ14/s1600/IMG_8081.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2B8BfrcMMZ5AAjbZIXow6E4tvzpaWWVJJVYQ_Ifbgs_9wm5U6R_gRt9AZi5QKnlbH-ZklxGRIS-NlAdRjUgX7rfiP3lMC5wlfM13MTHUCOou2OzgeTZ8emhS-3wrm0Bo8EyF14saqPQ14/s320/IMG_8081.JPG" width="240" /></a></div>
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suzyhttp://www.blogger.com/profile/08443150381478518260noreply@blogger.com3