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Preheat oven to 400 F. In a bowl, blend all the ingredients EXCEPT flour. Beat with an electric mixer, then by hand, add the flour until dough is stiff. Roll into small balls (about 1 1/2 tsp size) and place on an ungreased baking sheet. Bake at 400 deg for 10 minutes. Chocolate Frosting. 1 TBS cocoa. 1 tsp vanilla.

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Flavors include Classic Peanut Butter, Oatmeal Blueberry, and Snickerdoodle, as well as vegan versions of their favorite cookies. For those looking for something a little more delicate, Bakeshop also offers more than 50 different flavors of macarons. 100 E. Fairfax St., Falls Church; 1025 N. Fillmore St., Arlington.

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Directions. Preheat oven to 375 degrees F (190 degrees C). Sift 3 cups flour twice. In a large bowl, mix flour, baking powder, white sugar and cocoa. Cream 1 cup butter or margarine; blend into flour mixture. Add 1/3 cup milk, 1 teaspoon vanilla and nuts. Mix thoroughly with hands until well blended.

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Sift the dry ingredients together. Heat the milk until very warm but not boiling and melt the shortening in the milk. Let it cool and add in the dry ingredients. Add the nuts if desired. Roll in 1-inch balls and bake in a preheated 375° oven for about 12 minutes. Frost with the following recipe. Frosting.

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In mixing bowl cream together shortening and sugar, In another bowl beat eggs, then add milk and vanilla to eggs. Stir egg mixture into creamed mixture. Add nuts and chips to flour mixture then stir into creamed mixture. Form 1 inch balls and place on greased cookie sheet. Bake 275 for 15 minutes. 8 minutes if on lower rack, then 7 minutes on.

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Combine the flour, baking powder, and salt in a separate medium bowl. Using an electric mixer, gradually add it to the wet mixture. Beat the mixture to form a soft dough. Using a small cookie scoop, shape the dough into neat 1 to 1 ½ tablespoon balls and place them about 1-inch apart on the prepared baking sheet.

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Steps. Heat oven to 350°F. In small bowl, stir flour, baking powder and salt. In large bowl, beat granulated sugar, softened butter, ricotta cheese and lemon peel with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in eggs, one at a time, just until smooth.

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We always called them Mrs. Tegani's pepper cookies but Toto cookies is the more classic name. The first thing that surprises many is that there are no eggs in the dough and there is only 1/4 cup cocoa powder. Yet they are moist and so chocolatey. Raisins and nuts add interest and texture to these cookies that are just the thing to go with.

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DIRECTIONS. 1. mix shortening & sugar (use a stand mixer if possible) 2. add and beat in 3 eggs. 3. mix dry ingredients including spices separately and then. add slowly in mixer. 4. add milk and mix all until incorperated. 5. dough should be sticky (add a little milk if not sticky;

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In a small saucepan, melt the lard over low heat. When just melted, remove the lard from the heat and allow to cool slightly. Meanwhile, combine the flour, cocoa, baking powder, baking soda, salt, cloves, cinnamon, allspice, and nutmeg together. Reserve. Make the icing and reserve.

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These light and fluffy Italian cookies are sweet, but not too sweet. Plus, this recipe comes together with only six ingredients in about half an hour. 02 of 25. Kathy's Italian Cookies . View Recipe "Was looking for a recipe like my husband's grandmother and this was it," says reviewer Jeanmarie Kerkowski Anicito. "These are excellent and so.

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26. Cannoli cookies. Instagram. If making a homemade cannoli isn't your idea of a fun time (believe us, it's harder than it looks), you may consider cookie-ifying this traditional Italian dessert.

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Instructions. In large mixing bowl, or large bowl of standing mixer, whisk together eggs, sugar, oil & milk. Stir in flour, baking powder, anise. Mix evenly. Let dough chill in fridge until easy to shape into balls (about an hour.) Or, if you're not so picky about the tidiness of your cookies, skip this step. When ready to bake, preheat oven.

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Oro Saiwa: makes one of Italy's favorite and most beloved breakfast cookies that is also a popular weaning cookie for babies. Balocco: another large company like Mulino Bianco but less expensive. Gran Cereale: they make a lot of cookies packaged in rolls or 'tubes' that are easy for travel.

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Put the mixture in a bowl and add the 3 Tablespoons milk and the flavoring. Beat until smooth. Add additional milk if necessary to make a thin frosting. Once the cookies are cool, dip the tops into the icing, place on racks that are over wax paper (to catch the drips), and sprinkle with the colored spinkles.

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Sift in the baking powder, cocoa powder, ground cloves and ground cinnamon into the flour. Mix and aside. In a medium bowl, beat eggs well with a whisk. Beat in the milk, oil, granulated sugar, brown sugar and both extracts. Using a wooden spoon or a spatula, mix the wet into the dry ingredients.