QUEENOFGREATJUNK Profile - Allrecipes.com (1385584)

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QUEENOFGREATJUNK


QUEENOFGREATJUNK
 
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Member Since: May 2001
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A bun in the oven
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Recipe Reviews 15 reviews
Butter Cream Frosting II
Really great frosting that can be tinkered with: I used real butter and half and half instead of margerine and milk. I also used a combo of vanilla butter nut flavoring, real vanilla, and a bit of almond extract. The whisk attachment of a kitchaid makes it come together and get light and fluffy very quickly. Yummy! I had some frosting left over after I finished the cupcakes, and I added some cocoa powder to make it chocolatey. Very versatile recipe!

1 user found this review helpful
Reviewed On: Dec. 19, 2007
Rosenmunnar
INCREDIBLE! This is my kind of cookie...I made them for a cookie swap, but decided not to take them...they were too yummy! I tried 3 different kinds of jam: rasp., boysenberry and blueberry. Raspberry won hands down around here. The dough is very sticky, so I refridgerated it for a while to make it easier to work with. I used a small 1" stainless steel scoop to make the cookies, and then the back of a round stainless 1/4 teaspoon to make the prints. I dipped the jam with the same 1/4 t. so it fit perfectly into the holes. I only got 3-3 1/2 dz cookies from this recipe as opposed to the 72 servings listed. Bake until JUST starting to lightly brown around the edges. These cookies spread out to 2" while baking, but the final product was delicate and buttery with a sweet and tart rasperry center. FAB!

219 users found this review helpful
Reviewed On: Dec. 17, 2007
Italian Wedding Cookies III
This is the first time that I've made this type of cookie, and they turned out great. The dough was very sticky, so I refridgerated it for a while to firm it up, and it was way easier to work with. I used a small stainless steel scoop (melon ball size) to scoop the dough into balls. Then I cut each ball in half. You can then pinch into a crescent it you like. I got 9 1/2 dozen cookies this way! Don't let them brown in the oven, they should look dry on top, and they are done. They are crumbly but great! I substituted 3 t. fresh lemon juice for some of the almond extract, and also added the zest of a lemon to the dough. I also used about a tablespoon of zest and about 2 c. powdered sugar...whirred in the food processor to create a lemony flavored sugar to roll them in. They were very good! I may try almond lavender next time. ;) another tip: don't use a warm pan, or the cookies will spread as you are shaping them.

3 users found this review helpful
Reviewed On: Dec. 17, 2007
 
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