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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Preheat oven to 375°. Cream the shortening, peanut butter and sugars until light and fluffy. Blend in egg, vanilla and milk. Stir in dry ingredients. Roll into balls and roll in extra sugar. Bake at 375° until edges brown. While cookies cool, press a kiss firmly into each cookie until edges crack.