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Melt - In - Your - Mouth Shortbread

Reviewed: Dec. 23, 2013
Good recipe, but took off one star because 375 is too hot, I used 350, also I had to add a bit more sugar than stated. The method I used was as follows: Let butter soften to room temperature, then I whipped it for exactly 10 minutes with a hand-held electric mixer (whew!). I previous to this had sifted the dry ingredients together, then added the dry mix to the whipped butter in three stages, mixing and whipping for a minute or so in between. The dough is very soft and a bit sticky so it took a bit of fiddling to spoon it out in to small blobs on the cookie sheets (I used parchment paper over shiny metal baking sheets). The size of the cookies I decided should be bit-sized, so no breaking. I used a tableware teaspoon to scoop. I then pressed the blobs down lightly with a fork dipped in dry icing sugar (to avoid fork sticking). I decorated each cookie before baking with 1/4 pieces of red or green cherries (ones you get in a little tub in the baking isle). Everything turned out very well, and its true you must time things exactly to avoid the edges burning. I let the cookies cool 5 minutes before gently moving them off the baking sheet. Definitely these are melt in the mouth, and delicate, and not overly sweet. Cookies have a dusty yet fluffy mouth feel. The extra piece of sweetness, eg the candied cherries , or a tiny blob of sweet jam makes these cookies perfect. Result tasted just like shortbread my gramma used to make (she also used cornstarch in her recipe).
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Chicken Salad Wraps

Reviewed: Feb. 22, 2011
Not too great using canned chicken. Use leftover roast chicken if you have some. (Canned chicken is too salty and has a gross texture in my opinion). Using leftover roast chicken, half ranch/half Miracle whip (both light) instead of the mayo, added some grated sharp cheddar cheese and it was perfect,more healthy and hubby loved it.
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