Brown Butter Ice Cream recipe here: www.youtube.com/watch?v=46A1s-LKwwk These are crispy and crunchy and not super sweet. Perfect served as a special garnish to brown butter ice cream (recipe to be posted the day after tomorrow) They would make an awesome addition to a table at Thanksgiving. You can find leaf cookie cutters at craft stores that sell baking supplies (the Bulk Barn in Ontario). I find many cookie cutters at thrift stores as well. There are also many online resources for cookie cutters as well. This is the set I have: www.amazon.com/exec/obidos/ASIN/B00004S1CG/karencheng-20/ Found the ecipes in a LCBO magazine called "Food and Drink" (LCBO = liquor control board of Ontario) In Ontario you can only buy beer/wine/liquor in government run stores (the LCBO). They put out magazines with many great recipes a few times a year. 2 cups all purpose flour 1 tsp baking powder 1/4 tsp salt (omit if using salted butter) 3/4 cup butter softened (omit salt in recipe if using salted butter) 1 cup granulated sugar 1 egg 1 tsp vanilla extract 3/4 cup toasted sliced almonds 1/2 cup raisins (any kind) chopped Combine flour, baking powder and salt (if using) in a bowl and set aside ( I add the baking powder to the wet ingredients separately, makes NO difference) In a large bowl, cream the butter and sugar together and beat in egg and vanilla. Stir in flour mixture in 3 additions until a soft dough forms. Stir in almonds and raisins. Tint the dough the desired colour. If the dough seems very sticky to you, wrap dough and refrigerate ti 30 minutes. Roll out dough between layers of parchment paper or waxed paper to 1/4 to 1/8 of an inch. Cut out desired shapes, leaving the shapes in the dough piece. Transfer cut up dough onto a cookie sheet and put in the freezer for 10-15 minutes. Remove from freezer and then using a s spatula, remove the cut out shapes (they will be stiff and easier to transfer) and place them about 1 inch apart on a greased cookie sheet. Bake at 375F for 10 minutes or until the edges are light brown and cookies are set. Re-roll dough scraps and repeat, chilling dough if it becomes hard to work with. Cool baked cookies on wire rack. Makes about 4 dozen, depending on size and thickness. Intro by: marini4.deviantart.com/

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