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By: BrendaMTaylor (offline) on Saturday, January 16 2010 @ 04:34 PM EST (Read 1489 times)  
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Oh, those homemade goodies!!! Whether for every day, or a special occasion, we can't get enough recipes for those special treats...Post your recipes.


OutOld Forum - Cookies, Bars & Candies


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By: BrendaMTaylor (offline) on Monday, May 17 2010 @ 06:13 PM EDT  
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Amaretti
from Domino Sugar


Iingredients you will need:

1 cup - blanched almonds
2/3 cup - DominoŽ Granulated Sugar
5 teaspoons - all-purpose flour
1/8 teaspoon - salt
2 - egg whites
3/4 teaspoon - almond extract
DominoŽ Confectioners Sugar for sifting


Instructions

Preheat oven to 300°F. Line several cookie sheets with parchment paper or silicone baking mats.

Using food processor, grind almonds, granulated sugar, flour, and salt into a fine meal. Place ground almond mixture in a large bowl and add egg whites and almond extract. Mix with rubber spatula until combined.

Drop dough by teaspoons onto sheets about 1˝ inches apart. If desired, sift confectioners' sugar over cookies before baking.

Bake 18 to 20 minutes, rotating cookie sheets halfway through; when Amaretti are done baking, edges will be golden brown. Cool sheets on wire racks for 5 minutes before transferring cookies with metal spatula onto wire racks to finish cooling.

Makes about 3 dozen cookies


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By: BrendaMTaylor (offline) on Thursday, June 17 2010 @ 10:00 PM EDT  
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Crunchy Cereal Balls

from MyDailyMoment

Ingredients

1/4 cup butter or margarine
1/4 cup peanut butter
4 cups miniature marshmallows
3 1/2 cups crisp rice cereal
1 cup assorted soft fruit-flavored candies, cut into 1/4-in. pieces

Methods/steps

Melt butter and peanut butter in 3-quart saucepan over medium heat, stirring occasionally, until smooth (2 to 3 minutes). Add marshmallows; continue cooking, stirring constantly, until marshmallows are melted (4 to 6 minutes). Remove from heat. Stir in cereal and candies. Shape mixture into 1-in. balls; place on waxed paper.
Let stand 30 minutes. Store between layers of waxed paper in airtight container.


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By: BrendaMTaylor (offline) on Thursday, December 02 2010 @ 02:50 PM EST  
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Chewy Spice Cookies

Ingredients

2 cups all-purpose flour, spooned and leveled
2 teaspoon ground ginger
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
3/4 cup vegetable shortening (preferably trans-fat-free)
2/3 cup packed light brown sugar
1 large egg
1/2 cup molasses
1 teaspoon pure vanilla extract
1/4 cup granulated sugar

Directions

1.Heat oven to 350° F. In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, salt, nutmeg, pepper, and cloves.
2.Using an electric mixer, beat the shortening and sugar on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low and beat in the egg, molasses, and vanilla. Add the flour mixture, mixing just until combined (do not overmix).
3.Place the granulated sugar on a plate. Roll heaping tablespoonfuls of the dough into balls; roll in the sugar to coat. Place on parchment-lined baking sheets, spacing them 2 inches apart. Using a glass, press the balls to a 3/8-inch thickness and sprinkle with more granulated sugar.
4.Bake, rotating the sheets halfway through, until the edges are firm, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.


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By: BrendaMTaylor (offline) on Monday, December 05 2011 @ 09:05 PM EST  
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Chocolate-Expresso Snowballs


Ingredients

2 sticks softened unsalted butter, plus more for greasing
1/2 cups sugar
2 teaspoons pure vanilla extract
1 3/4 cups all-purpose flour
1/4 cups unsweetened cocoa powder
2 teaspoons instant espresso powder
1/2 teaspoons salt
2 cups finely chopped pecans
Confectioners' sugar, for coating


Directions

1. In a large bowl, mix the butter, sugar, and vanilla until smooth. Stir in the flour, cocoa, espresso powder, and salt until thoroughly blended. Stir in the pecans. Cover the dough and refrigerate for 1 hour.

2. Preheat the oven to 325 degrees F.

3. Lightly butter 2 cookie sheets. Working in batches, roll the dough into tablespoon-size balls, and place about 2 inches apart on the prepared cookie sheets.

4. Bake in the upper and lower thirds of the oven for 15 minutes, until the tops are dry and the cookies are slightly firm to the touch. Let the cookies cool on the sheets for 10 minutes, then transfer to a rack to cool completely.

5. Roll in confectioners' sugar to coat.


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