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Add the wet ingredients: To the bowl with the dry ingredients, add softened butter, vanilla extract, and egg. Using a hand mixer, beat on low just until the flour is a little wet, then increase the speed to medium until the dough becomes a loose grainy mixture. Take a rubber spatula and scoop around the bowl.

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Sift in the baking powder, cocoa powder, ground cloves and ground cinnamon into the flour. Mix and aside. In a medium bowl, beat eggs well with a whisk. Beat in the milk, oil, granulated sugar, brown sugar and both extracts. Using a wooden spoon or a spatula, mix the wet into the dry ingredients.

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Trim edges of assembled layers with a long serrated knife. Quickly spread half of chocolate in a thin layer on top of cake. Chill, uncovered, until chocolate is firm, about 15 minutes. Cover with another sheet of wax paper and place another baking sheet on top, then invert cake onto sheet and remove paper.

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In a large bowl sift together all-purpose flour; sugar, unsweetened cocoa powder; cinnamon; cloves; nutmeg; baking powder and a pinch of salt (1). Add cubed butter (at room temperature) (2) and use your fingers, a pastry cutter or even your electric mixer, if you prefer, to cut the butter into the flour (3). Stir in finely chopped walnuts and.

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Directions. Preheat oven to 375 degrees F (190 degrees C). Sift 3 cups flour twice. In a large bowl, mix flour, baking powder, white sugar and cocoa. Cream 1 cup butter or margarine; blend into flour mixture. Add 1/3 cup milk, 1 teaspoon vanilla and nuts. Mix thoroughly with hands until well blended.

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In a large mixing bowl mix the dry ingredients. 3 cups flour, 1 tbsp baking powder, 1 cup sugar, 1/4 cup cocoa, 1/2 tsp ground clove, 1/2 tsp cinnamon, pinch salt. In a separate large bowl, using a mixer, blend butter, eggs, milk, vanilla until well incorporated ensuring the butter is soft. A few small lumps are okay.

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Preheat oven to 350F (175C) and line baking sheet with parchment paper. Set aside. In a large mixing bowl, combine butter and sugar and use an electric mixer to beat until light and fluffy. 10 Tablespoons (142 g) salted butter, ¾ cups (150 g) granulated sugar. Add eggs and beat into the batter until well-combined.

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DIRECTIONS. 1. mix shortening & sugar (use a stand mixer if possible) 2. add and beat in 3 eggs. 3. mix dry ingredients including spices separately and then. add slowly in mixer. 4. add milk and mix all until incorperated. 5. dough should be sticky (add a little milk if not sticky;

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We always called them Mrs. Tegani's pepper cookies but Toto cookies is the more classic name. The first thing that surprises many is that there are no eggs in the dough and there is only 1/4 cup cocoa powder. Yet they are moist and so chocolatey. Raisins and nuts add interest and texture to these cookies that are just the thing to go with.

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Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or nonstick silicone baking mats. Place the butter and sugar in the bowl of a mixer, then beat for 2-3 minutes or until light and fluffy. Add the eggs, vanilla extract and almond extract. Beat until smooth.

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Preheat the oven to 350ºF/180ºC. Rub the flour and butter with your fingertips until the mixture resembles fine breadcrumbs. Make a well in the middle and add the eggs, sugar, baking powder, vanilla extract, lemon zest salt. Use a fork to beat the eggs and gradually bring in and incorporate the flour mixture.

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Whisk together eggs, oil, sugar, and extract in a mixing bowl. Stir in flour, baking powder, and salt. Roll dough by tablespoonfuls into balls. Chill balls of dough for at least an hour, or freeze for 15-20 minutes. Place cold dough balls on cookie sheets lined with parchment paper.

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Combine the flour, baking powder, and salt in a separate medium bowl. Using an electric mixer, gradually add it to the wet mixture. Beat the mixture to form a soft dough. Using a small cookie scoop, shape the dough into neat 1 to 1 ½ tablespoon balls and place them about 1-inch apart on the prepared baking sheet.

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26. Cannoli cookies. Instagram. If making a homemade cannoli isn't your idea of a fun time (believe us, it's harder than it looks), you may consider cookie-ifying this traditional Italian dessert.

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Steps. Heat oven to 350°F. In small bowl, stir flour, baking powder and salt. In large bowl, beat granulated sugar, softened butter, ricotta cheese and lemon peel with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in eggs, one at a time, just until smooth.

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Put the mixture in a bowl and add the 3 Tablespoons milk and the flavoring. Beat until smooth. Add additional milk if necessary to make a thin frosting. Once the cookies are cool, dip the tops into the icing, place on racks that are over wax paper (to catch the drips), and sprinkle with the colored spinkles.