uarters, for quarter for each melting moment.
Place on baking trays
br>Meanwhile, make the tarragon melting sauce:
In a bowl
In bowl, stir together first three ingredients.
In large bowl, with mixer at medium speed, beat margarine until smooth.
Beat in flour mixture and vanilla until well blended.
Refrigerate one hour.
Shape into 1-inch balls.
Place about 1 1/2-inches apart on ungreased cookie sheet.
Flatten with lightly floured fork.
Bake in 350\u00b0 oven 10 to 12 minutes or until edges are lightly browned. Makes about 3 dozen cookies.
If desired, place a nut on top of each cookie before baking.
In bowl stir together first 3 ingredients.
In large bowl with mixer at medium speed, beat margarine until smooth.
Beat in flour mixture and vanilla until well blended.
Refrigerate 1 hour.
Shape into 1-inch balls.
Place about 1 1/2 inches apart on ungreased cookie sheet, flatten with lightly floured fork.
Bake in 375\u00b0 oven 10 to 12 minutes or until edges are lightly browned.
Makes about 3 dozen cookies.
In bowl stir together flour, cornstarch and sugar.
In large bowl with mixer at medium speed, beat butter until smooth.
Beat in flour mixture and vanilla until well blended.
Refrigerate 1 hour.
Shape into 1-inch balls (dip in sprinkles - optional). Place about 1 1/2 inches apart on ungreased cookie sheet.
Flatten with lightly floured bottom of cup or fork.
Bake at 375\u00b0 for 10 minutes.
Makes about 3 dozen.
In bowl, stir together first 3 ingredients.
In large bowl with mixer at medium speed, beat margarine until smooth.
Beat in flour mixture and vanilla until well blended.
Refrigerate 1 hour.
In bowl, stir together the first 3 ingredients.
In a large bowl, with mixer at medium speed, beat margarine until smooth. Beat in flour mixture and vanilla until well blended.
Refrigerate for 1 hour.
Shape into 1-inch balls or use a cookie press, if preferred.
If shaping into balls, use floured fork to flatten cookies.
Bake at 375\u00b0 for 10 to 12
minutes or until edges are lightly brown.
Makes 3 1/2 dozen.
Sift first 3 ingredients in a bowl. In a larger bowl, mix margarine until smooth. Beat in flour and vanilla until well blended. Refrigerate 1 hour. Shape into 1-inch balls. Place on ungreased cookie sheet about 1-inch apart. Flatten with fork. Bake at 375\u00b0 for 10 to 12 minutes
or until edges are brown. Makes about 3 dozen.
In bowl, stir together flour, cornstarch and sugar.
With mixer, beat margarine until smooth.
Beat in flour mixture and vanilla until well blended.
Refrigerate one hour.
Sift together cornstarch, flour and sugar.
Have butter at room temperature.
Blend
into
dry
ingredients until soft dough is formed.
Shape into 1-inch balls.
Place on ungreased cookie sheet.
Flatten with lightly floured fork. Bake in 300\u00b0 oven 20 to 25
minutes
or
until
edges
are lightly browned. Makes 24.
Mix all ingredients and form dough in food processor or by hand.
Chill dough 1 hour. Roll 1 teaspoon of dough into a 1-inch ball.
Place balls on ungreased cookie sheet 3-inches apart.
Dip a cookie stamp into the granulated sugar and flatten each ball. (If you don't have cookie stamps, you may use the bottom of an etched glass, jar, creamer or sugar bowl.)
Bake at 300\u00b0 for 20 to 25 minutes.
Do not brown. These are white, melt-in-your-mouth butter cookies.
prepare your favorite crust or check out the recipe i have posted for grilled pizza dough grill the dough just enough to brown on each side.
first add the pesto and allow to melt.
about 3-4 minutes.
next add the blue cheese additional ingredients.
cook until just melting the blue cheese about 3-4 minutes.
remove from grill and allow pizza to rest for about 5 minutes.
slice and enjoy!
oom temperature.
*Note:
Melting Chocolate.
Melt chocolate in
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
Microwave chocolates in separate bowls for 1 minute or until almost melted, stirring halfway through heating time. Stir until completely melted. Stir 1/2 cup of the cashews into each bowl.
Note: Microwaves are so different, so be careful when melting chocolates!
Alternately spoon melted chocolates onto wax-paper lined cookie sheet. Swirl chocolates together with knife to create marble swirls.
Cool in refrigerator for 1 hour or until firm. Break into pieces.
locks of Almond Bark white melting chocolate. Start with the white
0 ounces of the white melting chocolate in a shallow bowl
Make two recipes of cornbread according to the