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Pre-heat your oven to 350 degrees and line a baking sheet with parchment paper. In the bowl of a stand mixer, cream butter, peanut butter, brown sugar, vanilla, egg, and milk. Slowly mix in flour, wheat germ, dry milk, salt, baking powder, and baking soda. Mix well and add oats and raisins.
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Trim the round edges, then carefully cut the log into 24 cookies, about 1/4 inch thick, using a sharp knife. Bake 1 1/2 inch apart on the prepared trays for about 8 to 10 minutes, until the tops look dry. Let cool for 2 minutes on the sheet tray, then transfer to a wire rack to cool completely. Pinwheel cookies are a buttery swirl of chocolate.
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In a small microwave-safe bowl, heat the chocolate chips for 10 to 15 second intervals, stirring between, until completely melted. Use the chocolate to "glue" the reindeer features into place on the wagon wheel cookie to hold everything together in a few simple steps. Place a dab of chocolate towards the bottom for the nose, and two small.
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Our cookie sheets have rims on three sides, allowing baked goods to slide effortlessly from pan to cooling rack, as well as providing an easy-grip handle. Versatile cookie sheets are perfect for batches of biscuits, scones, and more. The unique corrugated surface provides air circulation all around for better browning and even baking.
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Peppermint Pinwheels. 13 reviews. Put a spin on your holidays with these bright swirls! This recipe makes rich-tasting cookies with a minty flavor that. These pinwheel cookie recipes look beautiful on your platter. Learn how to get that perfect swirl, plus check out our best recipes, tips and more.
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Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a large bowl, cream together the shortening and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour and salt; stir into the creamed mixture until well blended. Drop by heaping spoonfuls onto the prepared cookie sheets.
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Also, your cookies might expand some when they bake which means your notch will spread. If you keep that in mind you will be able to make any shape cup hanger you want! Once you roll out your dough, cut the shapes you want and place it in the freezer for about 10 minutes. Anytime you hand cut dough it needs to be really cold!
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RECIPE: CUP COOKIES. Ingredients. 1 package (16.5 ounces/468 g) refrigerated gingerbread or sugar cookie dough; 1/4 cup (50 ml) all-purpose flour; Star-shaped cookie cutter (or shape of choice) Preparation. 1. MIX the sugar cookie dough with the flour in a medium bowl. Roll out the dough on a pastry mat to ยผ" (6mm) thickness. 2.
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Place the cookies on a greased baking tray and chill for 20 minutes. Preheat the oven to 350 degrees F (180 degrees C). Place the cookies in the preheated oven and bake for 10 to 12 minutes or until just starting to brown. Rest on the tray for 5 minutes. Transfer the cookies to a cooling rack to completely cool.
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Flattening the cookie dough drops was easy with the glass and damp paper towel, and the cherry on top, well easy! The cookies spread out a bit while baking. Here you can see the "rough around the edges" finished cookie. The cookies baked for 8 minutes in my oven. If you want more of a brown rim, just bake them a minute or two longer.
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Line 2 large baking sheets with parchment paper. Place sprinkles on a medium plate. Using a sharp knife, slice cookies 1/2" thick and roll edges in sprinkles. Place on baking sheets 2" apart.
