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A decorative glass or mug filled with these Christmas shortbread tidbits makes a great holiday gift for teachers or neighbors.
Dietary Fiber: 0g
I use Carmel extract
They were pretty good, I didn't have any almond extract, so I used vanilla instead. My sister said she liked them, and she never likes anything I make, (or at least she doesn't say so....)
I always double the recipe and use a 8 x 8 pan. They come out the perfect thickness and always taste great.
These were fantastic. I made them using Halloween colors. I needed a little something for a few special people and these were perfect. I doubled the recipe and used a 9x13 inch pan and I really liked the thickness of then. I will be making these again but I learned not to use the mixer to incorporate the nonpareils into the dough because they turned the dough more of a purple shade so next time I will incorporate them by hand. I didn't have any trouble with crumbling but I made sure to knead the dough. This recipe is a keeper.
Excellent cookie! My husband is a shortbread connoisseur and he approved. I made a double batch in the 8x8 pan and the thickness and size was perfect and very similar to the photos. The double batch needed the full 15+ minutes to bake to get the shortbread consistency. I also used the pizza cutter and it was quick and easy. For. those who said the dough was crumbly, make sure that you knead the dough as stated in the recipe.
These were delicious! Yes, the dough was crumbly, but you just need to follow the directions and work it a bit--the warmth of your hands melds the loose pieces together. I, too, found that the cookies were not nearly as thick as the photo. I used 7" square of a 7x11 pan and the squares were still not as thick as pictured. Oh well. I doubled the recipe successfully and added more sprinkles. ;-) The container only had a few more teaspoons in it and, after all, it SHOULD be washed before we buy more sprinkles in the bulk to refill it...riiiiight? Can't wait to take them tonight to a ladies get together at church.
These have become a family favorite..I make them all throughout the year. In fact, every Christmas my mom and sister request a big tin of them!
I found this dough to be very crumbly and hard to keep together. They tasted really good, but didn't look too great. They didn't bake as high as the photo either. Not sure if I will make these again.
I make these every Christmas using red, white and green nonpareils. To make cutting them super easy, use a pizza cutter.
The taste is what I remember when my grandmother made Shortbread when I was young. Everyone loved the flavor. The 2nd time I made them, I made them larger, but either way they are great.
I made this recipe as provided, then because I prefer to have sugar-free sweets, I sub sugar with smart sugar, which made them a bit dry so I added a table spoon of pumpkin. I got rave reviews on both.
I have made this for my Christmas tray for the last couple of years. The shape is unique and a great little bite. No one can take just one. I highly recommend it
My best friend and I bake cookies every year as our holiday tradition. These cookies melt in your mouth and look beautiful in our gift boxes full of cookies.
I have made these cookies since 2005 when i bought a cookbook with them in it. They are fast and easy yet look so elegant. I have often given them in a pretty box with some tea bags or cocoa mix.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1080
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This year, my grandson Clark is 3 years old, so I wanted to make some cookies that he would love to eat and would find to be fun, too. These adorable Powdered Sugar Snowmen Cookies are just the ticket.
Chocolate’s complex flavor brings out the sweetness and tanginess of fruit, mellows the heat of peppers, and comes alive when introduced to a little bit of salt. The real question should be, “What can’t you dip in chocolate?” More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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