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Cheesy Shrimp Ciabatta

For out last get together I made this delicious Cheesy Shrimp Ciabatta. This is an appetizer that shrimp fans will love. In our family this is one of our most favorite recipes. It's so delicious!

You can go with a baguette instead if you would like bite sized portions, but it is hard to beat a fresh loaf of ciabatta bread. The baguette slices will get much crunchier so if you prefer that mouth feel, you can go with a baguette. A fresh French bread would also work great. Enjoy!

Old-Fashioned Sour Cream Cookies

Another classic from the 1963 Betty Crocker's Cooky Book. These cookies aren't overly sweet. You could just sprinkle a bit of sugar on top before baking if you like, but we went with a basic powdered sugar glaze and sparkling sugar.

Old-Fashioned Sour Cream Cookies
Makes 4 to 5 dozen 2" cookies


  • 1/2 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1 tsp. vanilla
  • 2 2/3 cups all purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 tsp. nutmeg
  • 1/2 cup sour cream
  • Optional glaze:
  • 1 cup powdered sugar
  • 3-4 tsp. milk


1. Heat oven to 425-f degrees.

2. Mix shortening, sugar, egg and vanilla thoroughly.

3. Blend the dry ingredients; add to the sugar mixture alternately with sour cream.

4. Divide dough; roll out to 1/4" thick on well-floured counter. Cut with 2" cutter; place on a parchment lined baking sheet. If not icing the cookies, you can at this point sprinkle them with sugar.

5. Bake 8 to 10 minutes, or until lightly browned. Let cool.

6. To make glaze: Mix the powdered sugar and milk and whisk well. Add food coloring if using. Glaze the cookies and set aside to let the icing set up.

Recipe from Betty Crocker's Cooky Book.


  1. Those are beautiful and look very wintery. Nice to see the old recipes being brought back to life.

    1. We have made a lot of recipes from the 1963 Cooky Book and they have all been delicious. The oldies are classics for a reason :)

  2. These look so delicious and the perfect seasonal treat.


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