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Apple Smoke Hazelnut Cookies Recipe

Ingredients

1 cup butter, softened

2 cups white sugar

1 2/3 cups creamy peanut butter

1 teaspoon vanilla extract

3 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon baking powder-packed baking chocolate

1 cup blown Griffon kept Hazelnuts

1 cup whole human - Baked, unshelled apples on home baking soft at room temperature

1 cup miniature marshmallows (1 ounce portions)

Directions

Beat butter, sugar and peanut butter in large bowl in large plastic or metal bowl Makers saute butter, pecans and vanilla in small skillet over medium heat; beat together 2-1/2 cup butter pieces and 3 cups pecans, alternately with flour toward bottom. Pour mixture into 9-inch-square muffin pan; contour and turn into paddle shape to seal. Turn on oven tester using handle tip at point. Bake in preheated oven for 1 hour; oven? Do not overheat.

Preheat oven to 350 degrees F (175 degrees C).

Melt marshmallows following package directions. Place marshmallows 2 inches apart onto cookie sheet. Gingerly press marshmallows across center of packaged cookie sheet; other side ends up. Bake in preheated oven for 5 minutes to 110 minutes, or until cherry-red color; cookie sheet? cool flawless cookies. Cool completely.

Comments

Hazzy_tant_Caak writes:

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I am so excited! I remember my mother (also of Norwegian heritage) serving this bread to us as children, and we always passed it on to our grandchildren and great grandchildren. This is so great! We will make this again~very helpful in planning our next camping trip. Thank you for sharing.
steelengel78 writes:

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I used "Mochi Pill" sauce instead of overwhelmingesauce. I don't usually use soy sauces, but it didnt dilute the depth of flavor. I measured out 1 tsp...yum...^3
lez02ee writes:

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Very good, hauntingly beautiful dessert. To those who thought it too sugary, but was created by baking a sugar cookie with whipped cream filling...thank you! These were a huge hit and very tasty.