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Georgia Heritage Center for the Arts winning cookie recipes
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Patti Petit’s Almond Slices

1 1/2 cups finely ground almonds

2 cups all-purpose flour, sifted

1 cup sugar

1 cup butter, room temperature

1 teaspoon cinnamon

2 large eggs

1/2 teaspoon vanilla extract



Preheat the oven to 375 degrees.

Combine all of the dry ingredients in a mixing bowl and stir thoroughly to combine.

Blend in butter until the mixture has a coarse texture. Beat in the eggs one at a time, being careful not to over-beat. Add the vanilla extract and give a quick mix.

Dust a long sheet of waxed paper with a mixture of cinnamon and sugar. Place the mixture onto the waxed paper and shape the dough into a log, rolling it in the sugar and cinnamon. Wrap the dough and chill in the refrigerator for at least one hour.

Slice the log into 1/4 inch slices and bake on a parchment paper covered cookie sheet until the cookies are lightly browned.


Eebie Cheshire’s Impeached Sand Tarts

2 cups unsalted butter

4 teaspoons vanilla

1 cup powdered sugar

4 1/2 cups cake flour, sifted three times

1/2 teaspoon salt

1 box apricot Jello


Preheat the oven to 350 degrees.

Mix together the butter and vanilla. Gradually add the powdered sugar and mix well. Mix in the sifted flour.

Shape balls of the dough into peaches and roll in Jello for decoration.

Bake for 15 minutes.


Linda Lloyd’s Gluten-Free Chocolate Chip Surprise Cookies

2 1/4 cups Bob’s Red Mill all-purpose, gluten-free flour

1 teaspoon salt

1 teaspoon baking soda

3/4 cup granulated sugar

3/4 cup organic light brown sugar, packed

2 large eggs

2 sticks of butter

1 teaspoon gluten-free vanilla extract

Dried cranberries

Dried tart cherries

Semi-sweet chocolate chips

Walnut pieces - optional


Preheat the oven to 375.


In a small bowl, mix the flour, salt and baking soda.

In a large bowl, cream the butter, vanilla and both sugars together. Add the eggs one at a time, mixing well in between. Gradually add the flour mixture. Add the fruit, nuts and chocolate chips. (Author’s note- "I don’t measure, I just put ‘em in until it looks right.")

Drop the dough by the teaspoonful on a cookie sheet covered with non-stick foil. Bake for 7 minutes, or until light brown. If you want larger cookies, use a tablespoon and cook about 9 minutes.

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