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Portzelky (New Year's Cookies)

Reviewed: Jan. 5, 2013
We eat these every year. The dough is a thick batter, thicker than pancake batter, thinner than nut bread. I dip the spoon into the hot fat in between each "cookie". It keeps the spoon cleaner. Sometimes I make a thin powdered sugar glaze and drizzle over the warm cookies. they make very interesting shapes, and discussing them is half the fun.
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New Year's Cookies

Reviewed: Jan. 5, 2013
definitely a one day treat, but they can be warmed in a low oven the second day. I will try this glaze.
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