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    You are in: Home / Cookbooks / Blue Monster's Favorites
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    Blue Monster's Favorites

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    2 Reviews |  By Cat R.

    AKA Sienese Almond Cookies, one of many sweet things simply called 'marzipan'. They are quite similar to the soft amaretti. Bought some for the festive season and it was strongly hinted that I should recreate them if possible. A little bit of googling turned up this recipe from thetravelerslunchbox.com, having borrowed it from Tessa Kiros.

    Recipe #150726

    Originally called Key Lime Dusties in the Homemakers Magazine! Most Key lime cookies are rolled in icing sugar, these are rolled in lime sugar - white sugar and finely grated Key lime zest, which I prefer. These little gems will melt in your mouth! You can use regular limes to make these too. See directions for preparing lime sugar before baking cookies.

    Recipe #295314

    This old recipe is from my grandmother's recipe box. I'm not sure where she got it. I do remember eating them at her house during christmas past. My sister and I would use one finger each in the center hole and try and tear the cookie apart kind of like a wishbone. Who ever got the bigger section won and, of course, we each would keep winning and that meant eating more cookies. The time does not include overnight in the refridgerator.

    Recipe #296377

    I created this recipe for the Bake-a-thon in honor of CoolMonday who recently lost her battle with cancer. I did not know her or her husband but I was touched this morning when I read of them and the Bake-a-thon hosted by ChefFiFi. These bars are a great holday dessert, but could be enjoyed any time of the year. I have to confess, I love mincemeat but I am not a pie crust maker so I created these for the mincemeat taste but SO easy! My <3 goes out to CoolMonday's family.

    Recipe #268146

    This delicious recipe comes from Cook's Illustrated. DH and I made these cookies for Christmas and everyone raved about them. According to Cook's Illustrated, the dough will keep in the refrigerator for up to three days or in the freezer for up to two weeks. The cookies are best eaten the day they are glazed. Prep time does not include the 45 minutes dough is in freezer (or 2 hrs refrigerated) or one hour cooling time.

    Recipe #289673

    3 Reviews |  By Kim D.

    I adopted this recipe from Recipezaar and I can't wait to give it a try. This is what the original posted said about this recipe, "Yummy Rice Krispies for the peanut butter lover!"

    Recipe #150079

    7 Reviews |  By MissAli

    I love the original and these are close to exact. The original recipe was from a copycat website, but I have made a few adjustments to make them closer to the real thing. You will think they are undercooked when you take them out of the over, but they aren't.

    Recipe #262830

    These cookies are similar to Peanut Butter Blossoms, but are cherry cookies instead of peanut butter. I like to make them for Valentine's Day-- and call them Valentine Kisses. There are many variations-- you can use make the dough and use white or semi-sweet chocolate chips or use mini-kisses for smaller bite size cookies. The dough can be rolled in plain sugar, or red decorator sugar for an extra festive look.

    Recipe #300683

    Actual almond butter cookies, like peanut butter but with almonds. Mmm! Try with cashew butter also, but don't add the almond extract for those!

    Recipe #74536

    from Chamomiletimes.com. The amazing thing about this sugar cookie is that it requires no chill time but is still easy to handle. Rose water is available in most stores catering to the middle eastern community.

    Recipe #80161

    I just bought a bottle of Rose Water and was happy to find this recipe to use it. From the Boar's Head Inn and Sports Club.

    Recipe #209565

    1 Reviews |  By Sascha

    I found this recipe in a handwritten recipe collection that I got at a boot sale. Time does not including chilling.

    Recipe #209878

    These cookies are so dainty and pretty that I served them at my daughter's birthday tea. When I make them during the year, I use multicolored sprinkles on top rather than the crushed candy canes. They are on my "must have" list at Christmas. They are always the first to go at a party. I've had several people say, "I just can't stop eating them". Best eaten within about 2 days of baking. Note that dough does need to be chilled for about an hour before baking.

    Recipe #100927

    3 Reviews |  By Bev

    Be sure to chill the dough overnight before making rugelach. This firms it up, redistributing moisture so rolling is easy. If it’s not chilled, you’ll use more flour to roll, making tough, floury-tasting cookies. Cook Time includes chilling the dough overnight. Brought to you from Cuisine at Home.

    Recipe #115885

    This is a great gingerbread cookie recipe. A little less strong than the traditional recipes, this contains no molasses and has butterscotch pudding mix in it. Goes great with the light lemony decorating icing.

    Recipe #42667

    A classic gets a chocolate twist in these chocolate gingerbread cookies. Fun to make and eat. Everyone loves them. This is a icing option that the Zaar puter doesn't like: colored icing in tubes instead of the colored vanilla icing.

    Recipe #193549

    This cookie recipe uses no baking powder or soda, so the cookies come out crisp and buttery. It's one of my family's favorite cookie bars.

    Recipe #110873

    5 Reviews |  By Rita~

    A Christmas MUST!!!!! These really need to be made with solo almond fillng not almond paste. I made bought ways and the paste is no way as tender as made with the solo fillng. http://www.solofoods.com/cprod.html

    Recipe #47545

    Slightly crisp on the outside, soft and tender on the inside!!

    Recipe #120975

    I got this cookie recipe from a good friend. It's important to use anise oil, not anise extract.

    Recipe #185322

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