this comes from the new dr. cookie cookbook. to make this low-fat use 1 egg and 2 egg whites. or if you're lazy like me just use 2 whole eggs.
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these are a lot of work, but you'll get a big 'wow' when you serve them. the filling is delicious, and the buttery cookies just melt in your mouth! the cookie dough recipe comes from toh magazine, and i made the filling recipe up myself. i think it'd w
i really liked recipe number 102012 by susan lee but made so many changes i decided just to post it as new so it was easier for me instead of reading all the notes i made on the other one! a very yummy, healthy cookie with a softness about it. enjoy.
i got this recipe from nick stellino's mediterranean flavors. the original recipe called for the chicken stock made from nick's recipe but, in the interest of time, i used canned. it was very, very good. he also called for "hot" italian sausages, but i su
these are fantastic! i use about 1 tablespoon of recipe#186029 in place of the seasoned salt. this recipe will give you about 14-16 patties, you can reduce to half if desired to give you 7-8 patties and use only a small egg. if you cannot fine andouille s
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