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Use cookie cutters to cut out desired shapes. Place cookies 2 inches apart on prepared baking sheets. Bake until light brown on edges, 7 to 8 minutes. Cool on wire racks. 4. For frosting, beat cream cheese, sugar and vanilla in small bowl until smooth. Beat in milk until spreading consistency. Add food coloring as desired. 5. Use frosting to decorate cookies. Let stand until frosting sets. 1990 3rd Place: Shortbread Sheep Yield: 16 Servings 2c 1c 4c 1/4 t Unsalted butter,Softened Sugar Flour Salt Preparation time: 25 minutes Cooking time: 20 to 25 minutes 1.

Cut out dough with cookie cutters. 3. Bake cookies on ungreased baking sheet until pale brown and slightly firm to the touch, 8 to 10 minutes. Remove to cooling rack. Decorate as desired. 1996 Honorable Mention: Kourambiethes (Almond Shortbread) Yield: 4 Servings 1/2 c almonds,Blanched 1 lb Unsalted butter,softened 1 lb Confectioners' sugar 2 Egg yolks 3 T Cognac 1 t Vanilla extract 3 c Cake flour 1/2 t Baking powder Bess Gallanis Hayes of Winnetka, Illinois won an honorable mention in the 1996 Chicago Tribune Annual Holiday Cookie Contest with these Greek almond shortbread cookies.

Add the chocolate and mix well. Stop the mixer and fold in the flour then the nuts. 3. Transfer batter to prepared pan. Bake just until a toothpick inserted in the center comes out clean, 30 minutes. Cool completely. 4. For the filling, mix all ingredients until smooth. Spread in an even layer over the cooled brownies. 5. For the glaze, melt chocolate with butter; mix well. Pour over filling and gently tilt pan so glaze covers the entire surface. Refrigerate until glaze is set; cut into squares or sticks.

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