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  #21  
Old 12-08-2006, 06:50 PM
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Mexican Wedding Cakes
Makes about 48

1/2 cup powdered sugar
1 cup butter, softened
2 teaspoons vanilla
2 cups all-pupose flour
1 cup finely chopped almonds or pecans
1/4 teaspoon salt
powdered sugar


Pre-heat oven to 325 F. In a large bowl combine 1/2 cup powdered sugar, butter and vanilla. Blend well. Stir in flour, nuts and salt until dough holds together. Shape into 1-inch balls. Place inch apart on ungreased cookie sheets. Bake for 15-20 minutes until set but not brown. Immediately remove from cookie sheets. Cool slightly and roll in powdered sugar. Cool completely and reroll in powdered sugar.



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  #22  
Old 12-08-2006, 06:51 PM
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Chocolate Chip Brickle Bars
Makes about 36

1/2 cup margarine or butter
1 1/2 cups graham cracker crumbs
14 ounces sweetened condensed milk
6 ounces almond brickle chips
6 ounces semisweet chocolate morsels
1 cup chopped nuts


Melt margarine in 13-by-9-inch pan in a preheated 350-degree oven (325 degrees for glass pan). Sprinkle crumbs over margarine; pour sweetened condensed milk evenly over crumbs. Top with almond brickle chips, chocolate morsels and chopped nuts; press down firmly. Bake until lightly browned, 20 to 25 minutes. Let cool; chill if desired. Cut into bars. Store, covered, at room temperature.
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  #23  
Old 12-08-2006, 06:53 PM
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Scotch Shortbread



1 cup white sugar
1 teaspoon water
1 pound butter softened
4 cups all-purpose flour
1/2 teaspoon salt

Measure sugar into bowl & sprinkle with water. Cream butter into sugar with a wooden spoon. Add flour and salt and knead dough with your hands until dough pulls away from side of bowl as well as your hands. Press dough into a ungreased 9 x 13-inch glass baking pan. Spread it flat right into the corners. Prick with fork about at 1 inch intervals. Sprinkle all with 1/4 cup white sugar. Bake at 275F for one hour or until pale golden. Cut while hot into diamonds or rectangle shapes. A pizza cutter works the best. Let cool.
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  #24  
Old 12-08-2006, 06:57 PM
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Strawberry Cheesecake Bars (Cookie Mix)Love cheesecake? Make bars that start with an easy sugar cookie mix.
Prep Time:15 min
Start to Finish:3 hr
Makes:32 bars



1pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3cup butter or margarine, melted
2tablespoons Gold Medal® all-purpose flour
1egg
2packages (8 oz each) cream cheese, softened
3/4cup sugar
1teaspoon vanilla
2eggs
3/4cup strawberry spreadable fruit

1.Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
2.In medium bowl, stir cookie mix, butter, flour and 1 egg until soft dough forms. Press evenly in pan. Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.
3.In large bowl, beat cream cheese, sugar, vanilla and 2 eggs with electric mixer on medium speed until smooth. Spread evenly over crust in pan.
4.Place spreadable fruit in small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze spreadable fruit in 3 lines the length of the pan. Use knife to pull spread from side to side through cream cheese mixture at 1-inch intervals. Bake 25 to 30 minutes longer or until filling is set. Refrigerate until chilled, about 2 hours. For bars, cut into 8 rows by 4 rows. Store covered in refrigerator.
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  #25  
Old 12-08-2006, 06:59 PM
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Triple-Chocolate Mini Cups (Cookie Exchange Quantity)Craving chocolate? Indulge in triple-treat chocolate cookies.
Prep Time:1 hr 25 min
Start to Finish:2 hr 25 min
Makes:6 dozen cookies



3/4cup butter or margarine
4oz unsweetened baking chocolate
2cups sugar
1 1/2cups Gold Medal® all-purpose flour
1/2cup baking cocoa
2teaspoons baking powder
1/2teaspoon salt
4eggs
1 1/2cups semisweet chocolate chips
6 dozen Betty Crocker® Candied Fruit whole candied cherries, pecan halves, chocolate chunks or Hershey®’s Kisses® milk chocolates

1.Heat oven to 350°F. Place mini paper baking cups in mini muffin pan cups OR use mini foil muffin cups if you don’t have mini muffin pans.

2.In 2-quart saucepan, melt butter and chocolate over low heat 6 to 10 minutes, stirring occasionally, until smooth; cool 20 minutes. In large bowl, beat melted chocolate mixture, sugar, 1 cup of the flour, the
cocoa, baking powder, salt and eggs with electric mixer on medium speed about 2 minutes, scraping bowl occasionally, until well blended. Stir in remaining 1/2 cup flour and the chocolate chips. Drop dough by rounded teaspoons into mini cups.

3.Bake 15 to 17 minutes or until edges are slightly firm (center will be slightly soft). Immediately top each with cherry, pecan half or chocolate, pressing slightly. Cool completely, about 1 hour.
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  #26  
Old 12-08-2006, 07:09 PM
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OMG....I'm 5 lbs heavier from just reading these recipes!!!
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  #27  
Old 12-08-2006, 07:36 PM
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White-Chocolate Cherry Shortbread





Prep: 40 min.
Bake: 10 min. per batch

Ingredients
1/2 cup maraschino cherries, drained and finely chopped
2-1/2 cups all-purpose flour
1/2 cup sugar
1 cup cold butter
12 ounces white chocolate baking squares with cocoa butter, finely chopped
1/2 teaspoon almond extract
2 drops red food coloring (optional)
2 teaspoons shortening

White nonpareils and/or red edible glitter (optional)
Directions

1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.
3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.
4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.
6. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
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  #28  
Old 12-09-2006, 03:35 AM
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Default Chocolate Bourbon Balls

Makes 50 cookies

2 ½ cups vanilla wafer crumbs (Nilla Wafers or a similar cookie)

½ cup powdered sugar, sifted

1 cup pecan halves, finely ground in food processor

6 ounces semisweet or bittersweet chocolate, broken into pieces

½ cup bourbon

3 tablespoons light corn syrup

Granulated sugar


• Place cookie crumbs, powdered sugar and ground pecans in a large bowl and stir to combine.


• Melt the chocolate in microwave or in top of double boiler over simmering water. Stir in bourbon and corn syrup. Add chocolate mixture to dry mixture and stir well to combine. Let sit for 30 minutes.


• Place some granulated (or powdered) sugar in a small bowl (you could also use cocoa or sprinkles). Roll mixture between your palms into 1-inch balls, then roll in sugar to coat evenly. Place balls in airtight container, separating layers with aluminum foil or waxed paper. Allow flavors to develop by sitting at room temperature at least overnight.
May place the cookies in small fluted paper cups, if desired. Cookies will stay fresh for up to 1 ½ months at room temperature when stored in an airtight container.
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  #29  
Old 12-09-2006, 03:47 AM
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Default Almond Raspberry Bars

Prep Time: 20 minutes (Ready In 2 hours 5 minutes)

1 1/2 cups butter, softened
1 1/2 cups sugar
3 egg yolks
3 cups All Purpose Flour
1 cup almonds, chopped, toasted
1/4 teaspoon salt
1/2 cup raspberry preserves

1 . Heat oven to 350° F. Grease 13x9-inch pan. In large bowl, combine butter and sugar; beat until light and fluffy. Add egg yolks; beat well.

2 . In small bowl, combine flour, almonds and salt; mix well. Add to butter mixture; stir until dry ingredients are moistened. With lightly floured fingers or back of spoon, press half of dough in bottom of greased pan to form crust.

3 . Spread preserves evenly over crust. Drop remaining dough by spoonfuls over preserves. (Dough will not completely cover preserves.)

4 . Bake at 350° F. for 35 to 45 minutes or until golden brown. Cool 1 hour or until completely cooled. Cut into bars.

48 bars
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  #30  
Old 12-09-2006, 07:23 PM
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Quote:
Originally Posted by MagiePerdu
Prep Time: 20 minutes (Ready In 2 hours 5 minutes)

1 1/2 cups butter, softened
1 1/2 cups sugar
3 egg yolks
3 cups All Purpose Flour
1 cup almonds, chopped, toasted
1/4 teaspoon salt
1/2 cup raspberry preserves

1 . Heat oven to 350° F. Grease 13x9-inch pan. In large bowl, combine butter and sugar; beat until light and fluffy. Add egg yolks; beat well.

2 . In small bowl, combine flour, almonds and salt; mix well. Add to butter mixture; stir until dry ingredients are moistened. With lightly floured fingers or back of spoon, press half of dough in bottom of greased pan to form crust.

3 . Spread preserves evenly over crust. Drop remaining dough by spoonfuls over preserves. (Dough will not completely cover preserves.)

4 . Bake at 350° F. for 35 to 45 minutes or until golden brown. Cool 1 hour or until completely cooled. Cut into bars.

48 bars


mmmmmmm I'm makeing these tomorrrow
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