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    You are in: Home / Recipes / Magic Carpet Cookies Recipe
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    Magic Carpet Cookies

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    BrandiRose's Note:

    This old fashioned cookie comes from the recipe box of my great grandma. They get their name from the fact that they are rectangular and colorful, resembling a magic carpet. She always made them with brightly colored icing as the filling but thay are just as good with jam (or a little of both!). I have also filled them with Nutella before and they turned out fantastic.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375°F Mix butter, sugar, egg and flavoring until creamy. Measure flour by sifting. Mix dry ingredients. Blend into butter mixture.
    2. 2
      Divide dough in half, reserve for trim. Roll remaining dough in 2 (12x6-inch) rectangles on a well-floured or cloth covered board. Cut each rectangle lengthwise in 3 equal strips. With a spatula, carefully lift each strip to a parchment lined baking sheet, placing 1 inch apart.
    3. 3
      Spoon reserved dough into a cookie press. Work in 2 teaspoons cream if it is too dry. Using the smallest star design, press out long ropes on each side of strip, and also 1 down center, pressing down slightly to seal. If you do not have a cookie press, you can roll long, thin ropes instead. Bake about 10 minutes, or until edges are delicately browned.
    4. 4
      Cool. Fill in the rows of trim with jelly or icing. Carefully cut 1-inch diagonal pieces with a sharp knife.

    Ratings & Reviews:

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    Nutritional Facts for Magic Carpet Cookies

    Serving Size: 1 (22 g)

    Servings Per Recipe: 40

    Amount Per Serving
    % Daily Value
    Calories 94.5
     
    Calories from Fat 43
    45%
    Total Fat 4.8 g
    7%
    Saturated Fat 2.9 g
    14%
    Cholesterol 16.8 mg
    5%
    Sodium 77.4 mg
    3%
    Total Carbohydrate 11.6 g
    3%
    Dietary Fiber 0.2 g
    1%
    Sugars 4.5 g
    18%
    Protein 1.0 g
    2%

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