New This Month

While these tender-crisp, butter-rich cookies were once associated mainly with the holiday season, they are now a year-round favorite.

Source: Martha Bakes, Episode MBLB1013



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How would you rate this recipe?
  • Kymbyrlyn1
    3 FEB, 2014
    I made this recipe and the texture was fantastic. However the recipe calls for coarse salt. That was NOT a good thing. Biting into the crunch of salt crystals wasn't pleasant. I will try again with a finer grain salt.
      4 FEB, 2017
      I make this recipe with a variety of add ins like cranberries, chopped walnuts, diced apricots, raisins, dried cherries, tsp. of vanilla or almond extract and more. Kosher salt adds the refectory bite between sweet and savory. I cook it for 50 minutes and cover with foil the last fifteen minutes to avoid it getting too dark.

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