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MAGNOLIA BAKERY BOOK

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The Magnolia Bakery Cookbook book. Read 32 reviews from the world's largest community for readers. On the corner of Bleecker and Eleventh Streets in the. After the publication of The Magnolia Bakery Cookbook, many people suggested that I do a second book. While working full time at the bakery, the idea of writing. Find out more about The Magnolia Bakery Cookbook by Jennifer Appel, Allysa Torey at Simon & Schuster. Read book reviews & excerpts, watch author videos.


Magnolia Bakery Book

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The Magnolia Bakery Cookbook: Old-Fashioned Recipes From New York's Sweetest Bakery [Jennifer Appel, Allysa Torey] on cittadelmonte.info *FREE* shipping on. The Complete Magnolia Bakery Cookbook and millions of other books are available for Amazon Kindle. The Complete Magnolia Bakery Cookbook: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen Paperback – Deckle Edge, November 3, The Magnolia Bakery Cookbook. The Complete Magnolia Bakery Cookbook book. Read 10 reviews from the world's largest community for readers. • Solid backlist titles: The books in hardco.. .

Located in Manhattan's Greenwich Village, the near-shoebox-size Magnolia Bakery has become a destination for lovers of all-things sweet. The reason? From the beginning its owner Allysa Torey and her staff have offered cakes and particularly cupcakes , pies, and other pastries that are utterly unpretentious but deeply satisfying in a grandmother-would-have-made-it-if-she-could-have way. Included also are recipes for signature specialties like Magnolia's Chocolate Cupcakes and famous banana pudding, plus a section on frostings and sauces. All are easy to do, even for beginning bakers, and all have the straightforward Magnolia appeal.

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Magnolia Table: The Magnolia Bakery Cookbook: Customers who bought this item also bought. Page 1 of 1 Start over Page 1 of 1. Jennifer Appel. More From Magnolia. Allysa Torey. The Sprinkles Baking Book: Candace Nelson. At Home with Magnolia: The Cupcake Diaries: Recipes and Memories from the Sisters of Georgetown Cupcake. Katherine Kallinis. Sweet Celebrations: Read more.

Product details Paperback: English ISBN Don't have a Kindle? Try the Kindle edition and experience these great reading features: Is this feature helpful? Thank you for your feedback. Share your thoughts with other customers. Write a customer review. Read reviews that mention magnolia bakery banana pudding new york easy to follow baked goods forward to trying previous books recipe book waste your money buttercream frosting allysa torey looking forward cream cheese love this book every recipe love this cookbook cookbook cream pie york city bakery cookbook.

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Amazon Renewed Refurbished products with a warranty. Amazon Second Chance Pass it on, trade it in, give it a second life. If you are making a single-crust pie, tuck the overhanging pastry dough underneath itself and crimp.

If you are making a double-crust pie, add the filling, mounding it in the center. Then roll out the second disk, lift the waxed paper with the dough, flip it over the filling, and remove the waxed paper. Trim the edges of the dough and pinch together the top and bottom crusts. The most frustrating thing about cheesecakes is the tendency for cracks to appear in the cake. The most important thing you can do to avoid these surface cracks is to not overwhip the cream cheese, because this can cause too much air to be incorporated into the batter.

Be sure to set the mixer on the lowest speed and to beat the cream cheese until very smooth before adding the other ingredients. Then, when adding the other ingredients, mix only until well incorporated.

Extremes in temperature can also lead to surface cracks. Avoid opening the oven door as much as possible while baking, and cool the cheesecake gradually in an oven that has been turned off. The second most frustrating thing is not being quite sure when the cake is actually done. If you would like to make individual-size cheesecakes, which were so popular at the bakery, divide the cheesecake batter into twelve 3 x 3-inch cheesecake pans with removeable bottoms, and bake for 25 to 30 minutes, or until the edges are set and the center moves only slightly.

Many ovens are off by twenty-five degrees or more, which of course significantly alters your baking time. Be sure that the oven is preheated to the proper temperature so that your batter is not sitting in the pan or pans at room temperature, waiting to go into the oven. Once the leavening agent is mixed into the batter it is important to get it right into the oven to start baking. Always use large eggs for baking. It is important to realize that an egg is a liquid ingredient, and substituting extra-large or jumbo eggs will throw off the balance of a recipe.

Always use unsalted butter, not margarine or vegetable shortening unless shortening is specifically called for in the recipe. Always use pure vanilla extract, not imitation, which can taste tinny and artificial. If you would like to make the breakfast buns, like we used to do at the bakery, use a bun pan which has straight sides instead of a large muffin pan.

Bun pans are available in two sizes from King Arthur Flour, at www.

In a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients until just combined, being careful not to overmix. The batter may be lumpy. Fill the muffin cups about three-quarters full. Bake for 18—20 minutes until lightly golden or a cake tester inserted into center of muffin comes out with moist crumbs attached. Do not overbake. T hese buns were our most popular breakfast item at the bakery since the first day we opened our doors.

The flavors of the cream cheese and the preserves work really well together. In a small bowl, combine the flour, baking powder, baking soda, and salt.

Set aside. In a large bowl, on the medium speed of an electric mixer, beat together the cream cheese, butter, and sugar until smooth, about 3 minutes. Add the eggs and beat well.

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Add the dry ingredients in two parts, alternating with the milk and vanilla. Spoon the batter into the bun pans or muffin cups, filling them about two-thirds full. Drop 3 small dollops about a teaspoonful each of raspberry preserves onto the top of each bun and, using the tip of a sharp knife, swirl the preserves into the batter, forming a decorative pattern. Bake for 25—30 minutes, or until a cake tester inserted in the center of the bun comes out clean. A llysa was never a big banana bread fan until the idea of adding coconut came to her one afternoon and inspired this recipe, which turned out wonderfully.

To toast the pecans, place on a baking sheet in a degree oven for 15 minutes, or until lightly browned and fragrant.

In a medium-size bowl, sift together the flour, baking soda, cinnamon, and salt. In a large bowl, on the medium speed of an electric mixer, beat together the oil and sugar. Add the eggs and vanilla, and beat well. Add the bananas and sour cream, and mix well. Add the dry ingredients and mix until just combined.

Stir in the pecans and coconut. Pour the batter into the prepared pan. Bake for 60—70 minutes, or until a cake tester inserted into the center of the bread comes out with moist crumbs attached.

Let cool for at least 1 hour before removing from the pan and serving. At the bakery we substituted fresh apples for the cherries at times, and even chocolate chips for a slightly sweeter version.

To make the buns: In a medium-size bowl, sift together the flour, the baking powder, the salt, and the cinnamon. In a large bowl, on the low speed of an electric mixer, cream the butter and the sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition.

Beat in the vanilla. Add the dry ingredients alternately with the buttermilk, in three parts, beating well after each addition. Stir the dried cherries into the batter. Spoon the batter into the muffin cups. To prepare the topping: In a medium-size bowl, mix the flour and the brown sugar. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.

Sprinkle topping over buns, being sure to keep crumbs within muffin cups; otherwise they are difficult to remove. Bake for 20—25 minutes until lightly golden or until a cake tester inserted into center of bun comes out clean.

The Complete Magnolia Cookbook

Meanwhile, in a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients and the oatmeal mixture until just combined, being careful not to overmix. Batter may be lumpy. Bake for 16—18 minutes until lightly golden or a cake taster inserted into center of muffin comes out with moist crumbs attached. T he comforting smell of brown sugar and cinnamon made these buns a customer favorite. In a medium-size bowl, sift together the flour, the baking powder, and the baking soda.

In a large bowl, on the low speed of an electric mixer, cream the butter with the sugar until fluffy, about 3 minutes. Mix in the sour cream.

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To make the topping: In a small bowl, mix the brown sugar, the pecans, and the cinnamon. Sprinkle the topping evenly and generously over the buns. Bake for 20—25 minutes or until a cake tester inserted into center of bun comes out clean. In a large bowl, sift together the flour, the baking powder, and the salt. In a large bowl, mix the oil and the sugar. Add the eggs one at a time, beating after each addition.

Add the evaporated milk, the milk, and the vanilla. Add the dry ingredients and mix well. Stir in the poppy seeds.

Pour the batter into the prepared tube pan. Bake for 45 minutes or until a cake tester inserted into center of bread comes out with moist crumbs attached. Let cool for 20 minutes before serving. A really nice, not-too-sweet breakfast treat. You can substitute apples for the pears if you like.

In a medium-size bowl, combine the brown sugar and cinnamon. Add the walnuts, and using your hands, toss until the ingredients are well combined. In a small bowl, combine the flour, baking soda, and salt.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition.

Add the dry ingredients in two parts, alternating with the milk and vanilla, beating until well incorporated. Stir in pears. Spoon the batter into the bun pans or muffin cups. Sprinkle the topping over the buns, being sure to keep the crumbs within the muffin cups otherwise the buns are difficult to remove from the pan.

Bake for 20—25 minutes, or until a cake tester inserted in the center of the bun comes out clean. N othing makes a cheerful morning like the smell of fresh muffins baking in the kitchen. These muffins originally called for whole milk, but substituting buttermilk really adds a special tangy moistness. Our friend Johnny Parker would have never thought about getting on a plane to go away on business without at least half a dozen of these in his carry-on!

Gently fold the blueberries into the batter. Lightly sprinkle with the reserved tablespoon of sugar. Bake for 20—22 minutes until lightly golden or a cake taster inserted into center of muffin comes out with moist crumbs attached. J ennifer and good friend Peggy Williams used to bake this every year at Thanksgiving to bring to their family dinners.

In a medium-size bowl, combine the flour, the sugar, the baking powder, the baking soda, and the salt. In a large bowl, mix the orange juice, the egg, the zest, and the butter. Add the cranberries and combine. Pour the batter into prepared pan. Sprinkle the top with the reserved tablespoon of sugar.

Add a few cranberries on top for decoration if desired. Bake for about 1 hour or until a cake tester inserted into center of loaf comes out clean. T his recipe was inspired, believe it or not, by the Freihofer-brand crumb cheese coffee cake. We could make this at the bakery. To make the filling: In a medium-size bowl, beat the cream cheese and butter until smooth and creamy.

Add the sugar, egg yolk, and vanilla, and beat well. In a large bowl, mix together the flour, sugar, and baking powder. In a small bowl, combine the flour, baking powder, and salt. In a large bowl, on the medium speed of an electric mixer, beat together the shortening and sugar until smooth.

Add the dry ingredients, in two parts, alternating with the milk and beating until well incorporated. Bake for 10 minutes. Remove from the oven, and working quickly but carefully, place a tablespoon of the cream cheese filling in the center of each bun and press it down gently with the back of the spoon.

Sprinkle the crumb topping over the cream cheese, covering the entire top of the bun and being sure to keep the crumbs within the muffin cups otherwise the buns are difficult to remove from the pan. Return to the oven and bake for an additional 13 minutes. Do not use a cake tester to check for doneness—it will only come out with cream cheese filling attached! Allow to cool for 30 minutes before serving.

These are best when eaten warm with the filling still a little gooey. In a large bowl, on the low speed of an electric mixer, cream the butter and the sugar until fluffy, about 2—3 minutes. Add the eggs one at a time. Add the mashed bananas and the milk. Mix in the sifted flour until well combined. Stir in the peanuts and the chocolate chips. Pour the batter into prepared pan and bake for 45—55 minutes or until a cake tester inserted into center of loaf comes out clean.

For an added tart flavor, substitute cranberries for half the apples. In a large bowl, sift together the flour, the sugar, the baking powder, and the salt, making a well in the center.

Gently stir in the apples and the pecans. Pour the batter into prepared pan and bake for 50—60 minutes or until a cake tester inserted into center of loaf comes out with moist crumbs attached. T his delicate bun topped with a streusel glaze will definitely start your day off right. In a medium-size bowl, combine the flour, the baking soda, and the salt. Add the dry ingredients alternating with the milk and the vanilla, in three parts, beating until well incorporated.

Bake for 25—28 minutes or until a cake tester inserted into center of bun comes out clean. Remove from oven and allow buns to cool for about 30 minutes. To make the glaze: In a small bowl, stir together the sugar and the water until smooth.

Drizzle the glaze over the buns and sprinkle generously with chopped nuts. If you have a vegetable garden and can pick your own fresh squash, it makes all the difference. In a small bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.

In a large bowl, on the medium speed of an electric mixer, beat together the oil, sugar, eggs, and vanilla until light and thick, about 3 minutes. Stir in the zucchini. Place on a baking sheet and bake for 50—60 minutes, or until a cake tester inserted in the center of the loaf comes out with moist crumbs attached. Let cool for at least 1 hour before serving. T his light and moist coffee cake is simple to prepare and makes a good addition to breakfast or brunch.

In a large bowl, on the medium speed of an electric mixer, beat together the oil, sugar, and eggs until light and thick, about 3 minutes. Add the dry ingredients in three parts, alternating with the milk and vanilla, beating after each addition until smooth. Fold in the blueberries. Pour the batter into the prepared pan and bake for 60—70 minutes, or until a cake tester inserted in the center of the cake comes out clean.

Let the cake cool in the pan for 1 hour. Remove from the pan and cool completely on a wire rack. To make the vanilla glaze: In the top of a double boiler, over barely simmering water, combine the sugar, cream, and vanilla. Stir until the ingredients are well blended, about 2 minutes. Pour into a glass measuring cup and cover until ready to use.

When the cake is completely cool, drizzle the glaze decoratively over the cake. Allow the glaze to set for 1 hour before slicing and serving the cake. The secret to the tender crumb is the club soda. Kudos to Mom! In a large bowl, on the medium speed of an electric mixer, cream the butter and the sugar until fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Add the flour in thirds, alternating with the club soda, beating after each addition until smooth.

Add the vanilla and the lemon zest and mix well. Pour the batter into prepared pan and bake 70—80 minutes until golden brown or a cake tester inserted into center of cake comes out clean. Let cake cool in pan for 20 minutes. Remove from pan and cool completely on wire rack. For an equally delicious cake, try this as a marble cake.

Gently press the powder down into the batter with a large spoon. Pour in the remaining batter. Baking time should remain the same. T his recipe was handed down to our friend Debra Davis from her Texan grandmother, Winifred Crawford. The cake can also be made with sweet or tart apples and with or without the glaze. To make the cake: In a large bowl, sift together the flour, the sugar, the baking soda, and the salt, making a well in the center.

Stir in the oil, the eggs, and the vanilla. Stir in the pears and the pecans. Spoon the batter into prepared pan. Bake for 60—70 minutes or until a cake tester inserted into center of cake comes out clean. Drizzle decoratively over cooled cake. Garnish with pecans if desired. A fter tasting a delicious cake at another bakery, Jennifer was so impressed that she developed this recipe from scratch to try to match their confection.

To melt chocolate, place in a double boiler over simmering water on low heat for approximately 5—10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain.

Remove from heat and let cool for 5—10 minutes. In a large bowl, on the medium speed of an electric mixer, cream the butter and the sugars until fluffy, about 3 minutes. Add the chocolate, mixing until well incorporated. Add the dry ingredients in thirds, alternating with the milk and the extracts, beating after each addition until smooth. Add the liqueur and mix well. Pour the batter into prepared pan and bake 45—50 minutes or until a cake tester inserted into center of cake comes out clean.

A llysa loves to get up really early when she has guests visiting for the weekend and make this coffee cake. In a separate small bowl, toss the apples with half of the cinnamon-sugar mixture, then stir half of the apples into the batter. Drop the remaining apples on top of the batter and sprinkle with the remaining cinnamon sugar.

Bake for 60—70 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the cake cool in the pan for 1 hour, then remove from the pan and cool completely on a wire rack. Try this yummy and unique version of an old standby the next time the folks pop in for coffee and cake. As a variation, try using prune or apricot filling in place of the poppy filling.

It is best to separate the eggs when cold and then allow them to come to room temperature before proceeding with the recipe. To prepare the coffee cake: In a medium-size bowl, sift together the flour, the baking powder, and the salt. In a large bowl, on the low speed of an electric mixer, cream the shortening and the sugar until fluffy, about 2—3 minutes.

Add the egg yolks. Add the dry ingredients in two parts, alternating with the milk. In a separate bowl, on the high speed of an electric mixer, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter. Batter will be thick and doughlike. Meanwhile, prepare the topping: In a small bowl, mix together the flour, the brown sugar, and the baking powder.

Make indentations with the back of a spoon and press teaspoonfuls of the poppy filling into each indentation. Sprinkle the topping over cake. Bake 40—45 minutes or until a cake tester comes out with moist crumbs attached. T his simple but chocolaty cake has a nice sour-cream tang to it. In a large bowl, sift together the flour, the baking soda, and the salt. Place the chocolate and the espresso in a medium-size bowl. Add the boiling water and stir until chocolate is melted.

Set aside to cool for 5 or 10 minutes. Meanwhile, in a large bowl, on the low speed of an electric mixer, cream the butter with the sugar until fluffy, about 3 minutes. Add the vanilla. Gradually add the dry ingredients, beating only until smooth. Add the sour cream. Add the chocolate mixture in three parts, beating after each addition.

Stir in the chocolate chips. Pour the batter into prepared pan and bake for 70—80 minutes or until a cake tester inserted into center of cake comes out clean. A llysa loves cake that is not too sweet or too fancy and can be eaten at the kitchen table in the afternoon with tea or coffee. This can also be served with whipped cream if you like.

Pour canned pineapple over the pie filling. Sprinkle the white cake mix completely over the pineapple. Place pecans evenly over cake mix. Top with slices of butter. Bake about 45 minutes or until cake appears golden brown and bubbly.

Serve warm right from the dish with a dollop of whipped cream. A llysa and childhood friend Beatrice spent many hours of fun in the kitchen and came up with this tasty recipe of their own in sixth grade.

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It sure beats doing homework! At the bakery we sometimes add 1 cup of chopped walnuts or pecans, or substitute vanilla chips or chopped Heath Bars for the chocolate chips. In a large bowl, cream the butter with the sugars until smooth, about 3 minutes.

Add the egg and the vanilla and mix well.

Add the flour mixture and beat thoroughly. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Bake for 10—12 minutes or until lightly golden brown. Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely. To toast almonds, place on a baking sheet in a degree oven for approximately 10—15 minutes or until lightly browned and fragrant.

In a large bowl, cream the butter and the sugar until smooth, about 3 minutes. Add the eggs one at a time, the vanilla extract, and the almond extract and mix well. Add the oats and the flour mixture and beat thoroughly. Mix in the raisins and almonds. Chill the mixture for 30 minutes in the refrigerator before proceeding.

Bake for 15—18 minutes or until lightly golden brown. T his spicy, cakelike cookie comes from Nancy Sinko, the mother of Barbara and Shelly, who worked at the bakery for years. To make the cookies: In a small bowl, combine the flour, baking powder, salt, allspice, cinnamon, and ginger. In a large bowl, cream the butter and sugar until evenly combined. Add the eggs, pumpkin, and vanilla, and beat well. Add the dry ingredients and mix thoroughly.

Stir in the walnuts. The batter will seem extremely soft compared with most cookie doughs, but it will firm up during baking. Bake for 12 minutes. Cool the cookies on the sheets for 10—12 minutes, and then remove to a wire rack to cool completely.

To make the frosting: Place the sugar, milk, and vanilla in a small bowl. In a small saucepan over medium-high heat, cook the butter until lightly browned, about 3—5 minutes. Remove from the heat, add to the other ingredients, and beat until smooth and creamy. Cover until ready to use. When the cookies are completely cool, spread a generous amount of frosting on each cookie, and top with a walnut half.

Let the icing set before stacking the cookies or they will stick together. W ho says all chocolate chip cookies are created equal? These cookies have white chips in a deep chocolaty cookie, with toffee and pecans added to make them extra rich. Grab a glass of milk and enjoy! In a large bowl, combine the flour, the cocoa powder, the baking soda, and the salt.

In a large bowl, cream the butter and the sugars until smooth, about 3 minutes. Add the eggs and mix well. Add the milk and the vanilla. Stir in the pecans, the Heath Bars, and the vanilla chips. Bake for 10—12 minutes. A fter countless evenings Allysa spent standing in front of the open refrigerator, dipping freshly baked oatmeal cookies into the jar of Skippy.

In a large bowl, cream the butter with the sugars until smooth, about 2 minutes. Add the egg and vanilla, and beat well. Stir in the oats and peanut butter chips. Bake for 11—13 minutes. Cool the cookies on the sheets for 5 minutes, and then remove to a wire rack to cool completely. In a large bowl, cream the butter until smooth, about 3 minutes.

Gradually beat in the sugar and cream until fluffy. Beat in the eggs one at a time. Stir in the orange zest and the vanilla until well combined. Gradually add the flour until blended dough will be crumbly. Make a ball with the dough, flatten it, and then wrap in plastic and place in refrigerator for at least 1 hour can be refrigerated overnight. Remove the dough from refrigerator and let soften for 5—10 minutes.

Taking small pieces of dough, roll them into balls and then 3-inch logs. Place logs onto ungreased cookie sheets, leaving several inches between for expansion. Bake for 10—12 minutes or until lightly golden. Meanwhile, melt the chocolate. When cookies have cooled for about 15 minutes, dip them halfway in the chocolate, then roll in the chopped nuts.

Allow them to set for 15 minutes before serving. Stir in the pecans and toffee. Bake for 10—12 minutes, or until lightly golden. J ennifer sampled this simple and scrumptious cookie at a Christmas party.

She was so delighted by it that the hostess gave her the recipe, which came from her grandmother. In a large bowl, cream the butter and the sugar until fluffy, about 3 minutes. Add the vanilla extract, the almond extract, and the ground almonds and mix until all the ingredients are thoroughly incorporated.

Slowly mix in the flour. Make a ball with the dough and roll small pieces of the dough into ovals, then form crescents. Place onto ungreased cookie sheets, leaving several inches between for expansion. Bake 12—15 minutes until lightly browned.

Cool the cookies on the sheet for 1 minute, then remove to a rack to cool completely. P eanut butter cups, peanut butter chips, and peanuts—need we say more? Add the egg and mix well. Stir in the peanut butter cups, the peanut butter chips, and the peanuts.

Bake for 10—12 minutes or until lightly browned.

A n old-fashioned, chewy chocolate cookie with little extra bursts of chocolate from the miniature chips. In a large bowl, cream the butter, shortening, and sugar until smooth, about 3 minutes.

Sprinkle lightly with the sugar. Place the cookie sheets in the refrigerator and chill for 20 minutes. Cool the cookies on the sheets for 5 minutes and then remove to a wire rack to cool completely. T hese cookies were another big Christmastime favorite at the bakery. They require a few steps but are really not difficult to make and are quite festive. To toast the hazelnuts, place on a baking sheet in a degree oven for 15 minutes, or until lightly browned and fragrant.

In a large bowl, cream the butter and sugar until smooth, about two minutes. Add the vanilla and beat well. Add the dry ingredients in three parts, adding the nuts with the last portion, and mix until just combined. Shape the dough into two flat disks, wrap each disk tightly with plastic wrap, and refrigerate for 30 minutes. Using a 3-inch fluted cutter, cut out the cookies and place them on baking sheets lined with waxed paper.

Place the baking sheets in the refrigerator and chill for an additional 15 minutes. Arrange on ungreased baking sheets, 2 inches apart, and bake for 15—18 minutes, or until lightly golden around the edges. Spread 1 teaspoon of preserves on the flat side of the cookies without the cutout centers.

Sandwich the cutout cookies with the cookies spread with the preserves. T hese cookies were inspired by a recipe in Country Living magazine. Stir in the orange zest and the vanilla chips. A ll the exotic tastes of a tropical island wrapped up in one yummy cookie. Add the egg, the milk, and the vanilla and mix well.

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