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Showing posts with label Peppermint Stick Cookies. Show all posts
Showing posts with label Peppermint Stick Cookies. Show all posts

Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker

Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Only today $97.50!



Instant Pot DUO60 6 Qt 7-in-1
Instant Pot DUO60


 Duo, the number 1 selling multi-cooker, combines 7 kitchen appliances in 1, Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer, prepares dishes up to 70% faster to support your busy lifestyle
Features 14 Smart Programs - Soup, Meat/Stew, Bean/Chili, Poultry, Sauté/Simmer, Rice, Multigrain, Porridge, Steam, Slow Cook, Keep Warm, Yogurt, Manual, and Pressure Cook. Now, your favorite dishes are as easy as pressing a button
Healthy, stainless steel (18/8) inner cooking pot made from food grade 304, no chemical coating, 3-ply bottom for even heat distribution, fully sealed environment traps the flavours, nutrients and aromas within the food
Built with the latest 3rd generation technology, the microprocessor monitors pressure, temperature, keeps time, and adjusts heating intensity and duration to achieve your desired results every time
UL and ULC certified with 10 safety mechanisms to provide you with added assurance, designed to eliminate many common errors
Accessories include, stainless steel steam rack with handles, rice paddle, soup spoon, measuring cup, condensation collector and recipe booklet. To maximize performance of cooker only use genuine Instant Pot accessories


Top price $97.50
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MIGMAGING

Peppermint Stick Cookies

INGREDIENTS
1 cup unsalted butter, softened
1 cup sugar
1 egg
2 teaspoons mint extract
1/2 teaspoon vanilla extract
2-3/4 cups all-purpose flour
1/2 teaspoon salt
12 drops red food coloring
12 drops green food coloring
1-1/2 cups white baking chips
Crushed mint candies

PREPARATION
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt; gradually add to creamed mixture and mix well.

2. Set aside half the dough. Divide remaining dough in half; add green food coloring to one portion and red food coloring to the other. Wrap dough separately in plastic wrap. Refrigerate 1-2 hours or until easy to handle.

3. Preheat oven to 350°. Divide green and red dough into 24 portions each. Divide plain dough into 48 portions. Roll each into a 4-in. rope. Place each green rope next to a white rope; press together gently and twist. Repeat with red ropes and remaining white ropes. Place 2 in. apart on ungreased baking sheets.

4. Bake 10-12 minutes or until set. Cool 2 minutes before carefully removing from pans to wire racks to cool completely.

5. In a microwave, melt white chips; stir until smooth. Dip cookie ends into melted chips; allow excess to drip off. Sprinkle with crushed candies and place on waxed paper. Let stand until set. Store in an airtight container.
Yield: 4 dozen.

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