Cliff Cottage B&B Inn - Luxury Suites & Romantic Cottages Eureka Springs, Arkansas Only B&B in heart of Historic Downtown. One of top 6 'Most Romantic Inns of the South'. Elegant Suites, Romantic Cottages. Contact Info | Email this page to a Friend | Check Room Availability  | Click to see a map  | Visit our Web Site Additional Pages... Introduction Guest Rooms/Rates Your Host Special Packages Cookbook: A Cook's Tour of Epicuria History of Cliff Cottage Our Favorite Recipes Reservation Request Form Intimate Weddings   Availability Search: See which rooms are available during your stay. Check in: Check out: Powered by Webervations Clear search results Rooms Available from  to  Learn more about these rooms These are our base rates - certain discounts and/or charges may apply

• 1 cup all-purpose flour
• 1 heaping tsp baking cocoa
• 1 stick butter, softened
• 1/4 tsp almond extract
• 1/8 tsp salt
• 2 Tbsp cornstarch
• 1/2 cup sugar
• 1/2 tsp vanilla
• Chocolate sprikles

Preheat oven to 325.

In a small bowl, mix flour, salt, cornstarch and cocoa and set aside.

In a medium bowl, beat softened butter with electric mixer til smooth. Add sugar and beat til mixed. Add dry ingredients to butter mixture and cut them in with a pastry cutter (or two forks) until thoroughly mixed.

Gather into a ball and press into pie pan. use a thin knife to draw dough slightly away from the edges. Press tines of fork into the dough in regular intervals to create a design.

Mark cutting lines with knife, dividing it into 16 wedges. Sprinkle with chocolate sprinkles.

Bake in the center of preheated oven for 20 minutes, then turn the pie pan around and bake for 20 minutes more. Don't overcook! Remove from oven and allow to cool approximately 10 minutes. Gently rescore with sharp knife.

back to first page

Click-on these pages for more information:  | Introduction | Guest Rooms/Rates | Your Host | Special Packages | Cookbook: A Cook's Tour of Epicuria | History of Cliff Cottage | Our Favorite Recipes | Reservation Request Form | Intimate Weddings |

back to top of this page