Sugar Cookies W/Jelly Candies

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♥ These cookies make up well for Valentine’s Day treats, or for whatever day you choose! ♥

Using red ‘jelly hearts’, I made up
two batches of these lately–
mainly, to give away.
Above, you can see that the cookies are only lightly browned around their edges when I remove them from the oven…
In the picture above, I show the Farberware brand of  ‘cookie scoop’ I use for making the cookie balls (because the dough is so soft and sticky).  I bake them on parchment paper.  I also show a kind of dessert cup that has a patterned footed bottom which works well for first dipping into sugar and then lightly flattening the balls before I press a jelly kind of candy into their top.
I first got this recipe from a book given to me by the Rochester Silo Company back in 1978– the year we had our 16×60′ silo put up.  It was put together by people associated with their company in one way or another.  This is a very (VERY) delicate kind of cookie.  Not all candies will bake well on this cookie, but the sugared jelly kind do! You can use jelly hearts for Valentines Day (or, for ‘thank you’ cookies), green jelly leaves, red and green sugared jelly rings for Christmastime, colored big or small jelly gum drops, etc.  Here’s the recipe (in my oven, the cookies baked for 12 minutes– check your first batch)…
It’s time to have a cookie!…
In the 80’s and early 90’s when we still had children in school, these cookies were a favorite and often RE-requested.  These are a very ‘delicate ‘kind of cookie and, in my opinion, would not be a good cookie to send ‘traveling’ through the mail.)

Source Recipe: http://milkmaidrecipebox.blogspot.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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