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Almond Marzipan Cookie

Reviewed: Dec. 29, 2012
ok, so i'm the first to make/ rate it! :) made them Monday for Christmas, next day there weren't any more left! although i'll admit that the first time i only made half of the recipe because i had no idea what to expect! :) and it's amazing! it's so easy to make (i followed the recipe exactly) and the result is such a delicate and melt-in-your-mouth almond goodness, you really have to try them! i don't know if they're really cookies, i'll go more for pastries, but i've put them with the cookies anyway. and i'll try the same dough with different fillings, too - i guess something fruity would work really well, adding a little zing to the flakiness of the pastry. oh, and i used meringue powder instead of the egg white, and i also decorated them with some green and red cookie icing (ready made from wilton), and they were the absolute hit of the cookie platters (and i really wasn't expecting this, there were others a lot more interesting, but...). so go on, try them, they're good! one thing: you might want to cut the slits not too deep, because the marzipan will ooze out and dry out and you'll have to discard that. so thank you Carol for the recipe, it's one of our staples from now on!
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Greek Avgolemono Chicken Soup

Reviewed: Feb. 9, 2009
this is my all time favorite soup! i remember my mom making it since when i was little and now i'm making it and friends and family love it! the only difference is that mom used to throw in there a couple of carrots, a small parsley root and a small parsnip (everything cut in small dices). and it took me years to actually learn to make it, because when i had my mom near me she would do it, but now that we're a world apart it was my turn. :-) and i absolutely love it! the lemony taste and the thickness from the eggs... for me it is the perfect soup! (and i'm not greek!)
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New Potatoes with Caper Sauce

Reviewed: Dec. 15, 2008
Easy, tasty, great success! Skipped the vinegar, though (I'm not a great fan), and added a little lemon juice instead.
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Sugar Cookie Frosting

Reviewed: Dec. 8, 2008
Well it's the first time I ever made frosting for cookies (they're not such a popular tradition in my country and I wanted to practice before Christmas) and I have to say I am thrilled by the result. I halved all the quantities and added lemon extract instead of vanilla. Oh, and I colored some of the frosting. And after only a few minutes after I finished frosting the cookies I could ornate them! Thank you all for a great an easy solution and for your tips on how to make it even better!
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