It's the time to bake various Christmascookies again. I had seen a recipe for "French gingebread cookies" in a Swedish food magazine that I liked, and that reminded me of Jules Destrooper's wonderful almond thins that I used to love
Remove from cookie sheets to cooling rack. Dip top of each cookie into glaze. 2 In medium bowl, crumble cookie dough. Place 1 inch apart on large ungreased cookie sheets. Cool 1 minute on cookie sheets
So puppy chow, peanut butter pretzel bites and an attempt at red velvet s’mores blondies are good and well for a cookie swap, but when it comes down to crunch time for holiday cookies, for gifts or for serving guests, I think you and I both know we want three things
The Pancake Princess and the Protein Prince | Craving pancakes all day, every day.