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You know those bland but addictive, melt-in-your-mouth bakery store swirl cookies with a cherry plopped in the center? These are those, essentially, but far better. They are adapted from Leone, my friend, baking sister, and tester from New Zealand. After trying my best to make a perfect sand cookie, Leone finally sent me her tried and true recipe. What inspired the timing on these was a Sand Cookie sighting at mall bakeshop those specialty was oversized sand cookies, sandwiched with a bit of icing and dusted with confectioners sugar and glazed on top. These are awesome, made small or medium but absolutely spectacular, when you make them mammouth. For special holidays or just because, add in ½ cup toasted ground nuts. For kids, add in miniature chocolate chips. These are just fine as is but I suggest a nice orange and white glaze. If you add ground toasted hazelnuts and use Nutella to sandwich these together, no one will complain. You can also make these bakery style little: add less flour to make the batter spritz-able, deposit a swirl of batter and don a candied cherry half in the center and bake. Woolworth's anyone?

 

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www.BetterBaking.com

Est. 1997

 

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