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Recipes for baked goods

Italian Spumoni Bars

(from Gold Medal flour)

1 c. butter or margarine, softened

1½ c. confectioners’ sugar

1 egg

1 tsp. vanilla

2½ c. flour

Mix butter, sugar, egg and vanilla thoroughly. Blend in flour.

Divide dough into three (3) parts. To the first part, mix one (1) envelope (1 oz.) melted chocolate. To the second part, mix ¼ cup chopped pecans and a few drops of green food coloring. To the third part, mix one tsp. rum and a few drops of red food coloring.

Shape each part into rectangles, 8x3 inches. Layer rectangles, placing green dough in the center. (Brush each layer with water.) Press together. Wrap; chill at least 2 hours.

Heat oven to 375°F. Cut dough crosswise into ¼-inch slices. Bake on ungreased baking sheet 5-7 minutes or until no imprint remains when lightly touched with finger. Makes about 4 dozen.

Double Gingersnaps

(from Farmer’s Almanac, 1989)

1½ c. butter or margarine

2 c. sugar

2 ...

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