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If you stack the finished cookies in a tin or other airtight container, place waxed paper between the layers to protect the chocolate decoration.

Source: Martha Stewart Living, December 2003
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Ingredients

Directions

Cook's Notes

If you stack the finished cookies in a tin or other airtight container, place waxed paper between the layers to protect the chocolate decoration. Store in airtight containers at room temperature, up to 5 days.

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  • meadow1ark
    23 DEC, 2008
    I'm wondering if there are errors in this recipe. The Basic Sugar-Cookie Dough calls for 2 TBS of vanilla. I used 1 TBS, and it was pretty strong. Then, for these cookies add a TBS of orange zest, too? I used 1 tsp of nutmeg and 1 tsp of cinnamon to counteract the vanilla. Then I used 1 tsp of orange zest and 1/2 tsp of orange extract. The dough tastes ok. In n n n n n ll bake it today. Doctoring a recipe this much is unexpected. Any thoughts?
    Reply

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