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April 2019

Cookie Recipes

Cheese Cake Recipes

Tiny Cheese Cakes

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Special Florentines Recipe

Special Florentines recipe and other cookie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Special Florentines recipe  PDF



1 Cup Unsalted butter
8 Ounce Ground pecan
2/3 Cup Sugar
2/3 Cup Flaked coconut
2 Tablespoon Milk
2 Tablespoon All purpose flour
2 Teaspoon Vanilla
12 Ounce Coarsely chopped semisweet
chocolate 2 Ounce Coarsely chopped unsweetened
chocolate
Preheat oven to 350 deg. Line baking sheet with foil. Line work surface with wa ed paper. Melt butter in heavy medium saucepan over low heat. Remove from heat. Add remaining ingredients e cept chocolate and stir well. Drop batter by rounded teaspoonfuls onto prepared sheet, spacing 4 inches apart (about 5 cookies per sheet). Keep remaining batter warm over very low heat. Bake cookies 10 minutes. Slip foil off sheet. Let cookies cool until firm, about 10 minutes. Using thin spatula, transfer cookies to wa ed paper. Repeat with remaining cookie batter, stirring well before using.
Melt chocolates in double boiler over gently simmering water stir until smooth. Take 2 cookies of similar size. Spread bottom of 1 cookie with 1 teaspoon melted chocolate. Top chocolate with second cookie, pressing gently to form sandwich. Repeat with remaining cookies. Let cool. (Can be prepared 1 month ahead and frozen. Store between layers of wa ed paper. Bring to room temperature before serving.)

Special Florentines recipe and other cookie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
684 people have voted
Last Reviewed on 2019-04-24



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BARB DAY 1 pk Hot roll mi 8 pk Cream cheese softened 1/4 c Sugar 1/2 c Sugar 1 Egg 1 tb Vanilla 1/2 c Sour cream 2 Eggs 6 tb Butter melted OVEN TEMP: 350 SOFTEN YEAST FROM ROLL MI IN 1/4 CUP WARM WATER. COMBINE THE MI AND 1/4 CUP SUGAR. STIR IN THE YEAST, EGG, SOUR CREAM AND BUTTER. MI WELL. PLACE DOUGH IN GREASED BOWL, TURNING ONCE. COVER AND CHILL 2 TO 3 HOURS. TURN DOUGH ONTO FLOURED SURFACE. ROLL THE DOUGH INTO A 18 CIRCLE. FIT INTO A 6 CUP MOLD RING, ALLOWING SOME DOUGH TO HANG OVER TH...

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