Love the sound of a GIANT SPRITZ COOKIE! Was it really so bad tasting?
Could be the start of a new holiday tradition ... my mother, nick-named 
Robbie,
made a traditional  TILTED ROBBIE CAKE for all occasions requiring cake.
She never could get her cakes to rise evenly. They were terrific.
I too love to use my little clay evergreen cookie stamp.
Happy baking and munching to all.
Annie
www.annerunyon.com
----- Original Message ----- 
From: "Sketch @ Dead Raccoon" <[log in to unmask]>
To: <[log in to unmask]>
Sent: Saturday, December 12, 2009 12:46 PM
Subject: Re: [SCIART] TAN holidays


> Kathleen Garness wrote:
>> And a healthy, happy and prosperous New Year to you and all too! : )
>>
>> In cookie-baking mode,
>>
>> Kathy G
>>
>> (PS: Ingebretsen's in Minneapolis has cookie stamps that make raised 3" 
>> diam. designs in shortbread dough - ok, you're asking "What's the nature 
>> art connection?" - well, they have oak leaf and pine needle/cone clusters 
>> and other neat nature-themed stamps in their catalog. I bought three and 
>> tried them out and... well, a nice way to toast the end of an interesting 
>> year and to hope for a better one next year! : )
>>
> I'm not sure if I made my shortbread right; the dough came out as a gooey 
> paste and tasted like a giant spritz cookie when baked.
>
>
> ~Tiffany Miller
>
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