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A wonderful drop sugar cookie frosted and decorated with a cute pig face.
Heat oven to 350°F.
Combine sugar, 1 cup melted butter, eggs and vanilla in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add flour, baking soda and salt; beat at low speed until well mixed.
Drop dough by rounded tablespoonfuls onto lightly greased cookie sheets. Flatten dough with bottom of glass. Bake 10-12 minutes or until golden brown. Cool completely.
Combine powdered sugar, 1/4 cup butter and vanilla in bowl. Beat at low speed, scraping bowl often and gradually adding enough milk, for desired spreading consistency. Frost cooled cookies.
Cut wafer cookies into triangles. Place 2 triangles in top of frosted cookie for ears. Cut marshmallows in half crosswise; place 1 marshmallow half in center of bottom half of cookie for snout. Dip point of toothpick in red food color to mark nostrils. Place candy pieces onto frosting for eyes.
Dietary Fiber: 1g
MADE THESE A FEW YEAR'S AGO FOR A FRIEND OF MINE GRANDAUGHTER'S BIRTHDAY. SHE WAS A COLLECTOR OF PIGGY'S. SO I FIGURED, HOW APPRORIATE. HER FAMILY AND GRANDPARENT'S LOVED THEM. THEY WERE A BIG HIT.JCB
It was a rainy day and my grandchildren were stuck in the house. I saw the "piggy" recipe and decided it would be a good project. We worked together and laughed all afternoon. When we were finished my grandchildred delivered the cookies to several of our neighbors. Everyone laughed and enjoyed the cookies. They not only made you smile, they were delicious. I will always treasure this day and those memories.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/230
© 2015 Land O'Lakes, Inc.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it. 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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