Tea and Fat Rascals Cookies Recipe

Friends Drift Inn Farm – Recipes

A platefull of Fat Rascal Tea Cookies

Fat Rascals Cookie Recipe for Giggles

Sharing a Giggle with Fat Rascal Cookies
When I was a kid, Mom would let me use pie dough scraps to shape little “cookie” faces decorated with raisins and lumps of sugar. It is a fond childhood memory, as familiar as my dolly’s tea set.
Imagine my surprise, when I found Fat Rascals! Much more sophisticated than mere “Pie Dough Cookies” these scone like cookies with toothy almond grins and cheery cherry eyes are just the ticket to vanquish the winter blues.
The hints of citrus speak of sunny days ahead. Serve these with hot tea. Smear them with butter or preserves if you must. But mostly, just get in the kitchen and bake Fat Rascals with the kids. Bake a memory!


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About Joyce Pinson

Joyce Friend Pinson is a regional farm-to-table columnist for the Appalachian-News Express. She is a local television host. Her column show and blog, Friends Drift Inn, explores food, gardening, and real life farm-to-table stories from the perspective of a baby boomer in Appalachia. Joyce has a background in agriculture, media, and small business. Joyce is an heirloom gardening addict and home canner. She has a penchant for big hats, pointy toed shoes, and bourbon. Along with her husband Charlie, Joyce really does live in a barn where they ballroom dance. And laugh. And cook. And giggle.