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Additional resources for 150 Delicious Venison Recipes
Have ungreased baking sheets ready. 2. Cream butter, sugar and vanilla in large mixer bowl until well-mixed. Stir in flour and baking powder. ) Shape scant teaspoonsful of dough into balls about the size of a marble. Place on baking sheet, leaving about 2 inches between cookies. Flatten slightly. 3. Bake until golden, about 15 minutes. Transfer to wire racks to cool. 4. Melt chocolate chips with shortening in top of double boiler set over simmering water. Remove from heat. 5. Flatten caramel halves so they are the same diameter as the cookie.
Stop the mixer and add the flour mixture. Mix on low speed just until combined. Using a wooden spoon, fold in the fruit and nut mixture to coat all the pieces. Drop batter onto baking sheet in walnut-size mounds leaving about 2 inches between each cookie. Bake until set and tops are lightly browned, 14 to 16 minutes. Transfer to a wire rack to cool. Store in an airtight container, with a small wedge of apple to keep them soft. The cookies may be glazed or sprinkled with confectioners' sugar, if desired.
Shake the cookies one at a time in a bowl of sugar to coat well. Store in a covered dish. Note: Confectioners' sugar can be used to coat the cookies in place of granulated. 1990 1st Place: Nut Crescents Yield: 60 Servings 2 c Unsalted butter (or -margarine),Softened 6 T Confectioners' sugar 2 Egg yolks 4 c Flour,sifted before Measuring 1 c Ground (or finely),Crushed Almonds,pecans or walnuts TOPPING ========================== 2 Egg whites 1 c Ground (or finely),Crushed Almonds,pecans or walnuts 1/2 c Granulated sugar Confectioners' sugar for Sprinkling Preparation time: 45 minutes Cooking time: 10 to 12 minutes 1.