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Melissa Murphy

  • How-To

    Cookies That Look As Great As They Taste

    How to roll, cut, pipe, layer, drizzle, and dust for the prettiest cookies

  • Recipe

    Sugar Cookies

    This dough is not only great for cut-out cookies, it also acts as the delicious bottom layer of the Florentines.

  • Recipe

    Orange Cream Star Cookies

    The cookies can be made ahead and frozen. The orange cream may be refrigerated for several days; soften it at room temperature before using it.

  • Recipe

    Royal Icing

    The classic decorating icing can be tinted nearly any shade with food coloring.

  • Recipe

    Hazelnut Linzer Thumbprint Cookies

  • Recipe

    Chocolate Drizzled Florentines

    For best results, you’ll need a candy thermometer for this recipe. Chopped candied citrus peel is an excellent addition. To make candied citrus peel, simmer orange zest in a sugar…

  • Recipe

    Butterscotch Pudding

    Rich, creamy butterscotch pudding melts in your mouth. For the best texture, cook it until the custard is just set.

  • Recipe

    Nuts About Butterscotch Tartlets

    You’ll need six 4-inch tartlet pans to make these small tarts. If you don’t have all the nuts on hand, just use 1-1/2 cups total of what you do have;…

  • Recipe

    Butterscotch Sauce

    This sauce, which is featured in the Nuts About Butterscotch Tartlets, is also great warm drizzled over grilled pineapple, ice cream, or even apple pie.

  • Recipe

    Butterscotch Crunch Ice Cream

    If you like your ice cream not so sweet, use only two-thirds of the candy; the rest will keep in an airtight container at room temperature for two weeks.

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