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Daily Freebies Newsletter for
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Hello All.
Congrads to the December Contest Winners:
December Contest Winner - Sarah of N.M - Candle and Topper Set and $10 Walmart Card
Well that was an interesting and long holiday vacation. Hope you are all doing great. I have a ton of email from you people and i will get to it and answer it all as fast as I can. Things here are back to normal now, well as normal as can be I guess. Well not much else other then its catch up time. See you all tomorrow....
For all who use Yahoo that would like to message me or say hi, I use MRZTOAD on there
Email Me - barry2002@lynchburgweb.net
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Holiday Cookie Ornaments
Ingredients:
1 pouch Betty Crocker® sugar cookie mix
1/3 cup butter or margarine, melted
2 tablespoons Gold Medal® all-purpose flour
1 egg
36 small candy canes
2 containers (1 lb each) Betty Crocker® Rich & Creamy creamy white or vanilla frosting
Directions:
1. Heat oven to 375°F. Line cookie sheets with cooking parchment paper. In medium bowl, stir cookie mix, butter, flour and egg until soft dough forms.
2. On floured surface, roll dough until about 1/8 inch thick. Cut with 3- to 3 1/2-inch cookie cutters. Place cutouts 1 inch apart on cookie sheets.
3. Bake 5 minutes. Meanwhile, break off top of each candy cane to create loop for hanging cookies.
4. Remove cookies from oven; press 1 candy piece on top of each cookie to make a loop. Bake 1 to 2 minutes longer or until edges are set. Cool on cookie sheets 2 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
5.Line cookie sheet with parchment paper. Place 1 container of frosting at a time in 2-cup glass measuring cup. Microwave uncovered on High 45 to 60 seconds, stirring every 15 seconds, until melted. Dip each cookie in frosting, allowing excess to drip off. Place cookies on parchment paper. Decorate as desired. Let stand until frosting is set, about 1 hour.
Thats it for today!!
LynchburgWeb
P.O. Box 1126
Forest, Va. 24551
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