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Recipe Reviews 2 reviews
Raspberry and Almond Shortbread Thumbprints
I read MarcieJ's rating and followed her tips: (First, turn the oven temp down about 10 degrees. Second, don't soften the butter before mixing, just cut it into 1 tbsp pieces and mix with the sugar. Third, add an extra 1/4 cup of flour to the dough. Finally, once you've filled the thumbprints with jam, put the whole cookie sheet in the freezer for 10 minutes before baking) I used a measuring tablespoon to scoop the dough so that the cookies were uniform in size. To make the hole in the middle, I used the top of a small bottle of almond extract, floured the top so it wouldn't stick to the dough, and pressed it into the middle in a circular motion. It was the perfect sized hole for the jam. I also did 1/2 with apple butter and added chopped candied pecans to the top of each after they were done baking. So good!

3 users found this review helpful
Reviewed On: Nov. 27, 2010
Sausage Stuffed Mushrooms I
I made a few changes to the recipe as well. First, I did not use the wine. I only used one package of cream cheese and added chopped celery and scallions to the mixture. I baked for about 20 minutes at 350. Even with only one package of cream cheese, I had enough for more than 36 baby bella mushrooms (which vary in size). They were a big hit!

3 users found this review helpful
Reviewed On: Nov. 27, 2010
 
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