Blue Ribbon Recipes
490 Award Winning Recipes is the very best of recipes from state fairs around the country.
From cakes and cookies and breads to jellys and main dishes this one cookbook has it all and you can't go wrong with a recipe that has been a winner in a state fair competition.
Inside you will find recipes from the past as well as some of the newest creations that will surely please your family and friends.
Take a look at just some of the recipes you will find in this jam-packed eBook:
Almond Thumbprint Cookies
COOKIES
2 c all-purpose flour,Sifted
1/2 c Sugar
1/4 t Salt
1 c Butter
3/4 c unblanched almonds,Grated
2 t Vanilla
FROSTING
6 T Butter
1/3 c Half-and-half
2/3 c brown sugar,Packed
2 c Confectioners' sugar
1/2 t Vanilla
pistachio nuts,Chopped
For garnish
1. Heat oven to 350 degrees. For cookies, sift flour, sugar and salt
into bowl. Cut in 1 cup butter with pastry blender until mixture
resembles coarse crumbs. Blend in almonds and vanilla. Work mixture
with fingers until a ball of dough is formed. Then shape into 1-inch
balls.
2. Place balls on greased cookie sheets; make a depression in center of
each cookie. Bake about 8 minutes; remove from oven. Dent again and
bake about 8 minutes longer; cool.
3. For frosting, blend 6 tablespoons butter, half-and-half and brown
sugar in saucepan. Boil 2 minutes, stirring constantly; remove from
heat. Cool about 15 minutes, then stir in confectioners' sugar and
vanilla. Beat until smooth and thick.
4. Fill depressions in cookies with butterscotch frosting and sprinkle
frosting with nuts.
Go here for the complete book of Blue Ribbon Recipes!
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