Pulished on August 31, 2008 • Written by Cookies News
The food pantry at the Salvation Army in Clarksburg is almost empty. It is looking for help to get the shelves full again.
Pulished on August 30, 2008 • Written by Cookies News
Throughout the years I have been interested in many things: reading books, writing, different genres of art, just to name a few.
Pulished on • Written by Cookies News
We received another question for Ask-a-Tampan: Does anyone know where I can buy cuban sugar cookies and have them shipped to me in Tucson AZ? Of course, when you are looking for authentic Cuban bakeries, Tampa …
Pulished on • Written by RecipeFeed.com
1/4 c Light Margarine; 1/2 c Sugar; 2 Eggs; Whites 1/2 ts Almond food extract; 4 dr Yellow food coloring; 1 c Flour; 1/2 ts Baking soda; 12 Toasted almonds; cut in half Preheat oven to 375 degrees. Spray cookie sheet with oil spray. In bowl, cream margarine and sugar until light and fluffy. Add egg whites with almond extract, and food coloring; mix well and set aside. Sift the flour, baking soda, and salt; add to the creamed mixture. Knead only long enough to blend, but not toughen, to dough. Spoon onto prepared cookie sheet, about 3/4-in. balls. Top with almonds. Bake for 12 minutes. Food Exchange per serving: 1/2 BREAD EXCHANGE CHO: Og; FAT: 1g; CAL: 43; Brought to you and yours by Nancy O’Brion and her Meal-Master. |
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Permalink: Soft Almond Cookies
Tags: Cookies Cooking Food Cookies Recipe Cookies Recipes Cookies Recipies
Pulished on • Written by RecipeFeed.com
1 c Margarine or butter, -softened 3/4 c Powdered sugar 1/2 t Almond extract -OR 2 t Vanilla extract 2 c All-purpose flour 1/4 t Salt (opt) 1 c QUAKER Oats (quick or -old-fashioned, uncooked) 1/2 c Finely chopped almonds Additional powdered sugar Heat oven to 325′F. Beat margarine, powdered sugar and almond extract until fluffy. Add flour and salt; mix until wel blended. Stir in oats and almonds. Using level measuring tablespoonfuls, shape dough into crescents. Bake on ungreased cookie sheet 14-17 minutes or until bottoms are light golden brown. Remove to wire rack. Sigt additional powdered sugar generously over warm cookies. Cool completely. Makes about 4 dozen cookies. |
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Permalink: Snow-Covered Almond Crescents
Tags: Cookies Cooking Food Cookies Recipe Cookies Recipes Cookies Recipies
Pulished on • Written by Cookies News
“I have brought you two peanut butter cookies,” Angie Jones of Gulfport said. “One is made with sugar and the other with Splenda; which is which? I thought this would make an interesting item for your column.” …
Pulished on August 29, 2008 • Written by Cookies News
It’s back-to-school time. That means conjuring snacks that will fuel, as well as satisfy, kids.
Pulished on • Written by Cookies News
Tea and cookies is a classic combination, but Susan Ho has gone a step further with her new company, Tea Aura .
Pulished on • Written by RecipeFeed.com
3 Egg whites 1/4 t Cream of tartar 3/4 c Sugar 1/2 t Vanilla extract 1 c Semi-sweet chocolate chips 2 White chocolate baking bars, -chopped (2 oz ea; opt) Preheat oven to 200′F. Line baking sheets with parchment paper. In large mixer bowl, combine egg whites and cream of tartar. Beat at highest speed of electric mixer until mixture is just frothy. Add sugar, 1 tablespoon at a time, beating well after each addition. Beat until stiff peaks form. Add vanilla; beat 1 minute. Fold in chocolate chips. Drop mixture by teaspoonfuls, 1″ apart, onto prepared baking sheets. Bake 2 hours or until meringues are thoroughly dry to touch but not browned, rotating baking sheets halfway through baking. Turn off heat. Leave in closed oven 3-4 hours or until completely dry. Remove from oven. Cool completely. Carefully remove from parchment. Melt white chocolate in top of double boiler over hot, not boiling, water. Stir constantly until chocolate melts. Dip top of each cookie into melted chocolate, if desired. Place on waxed paper to dry. Store at room temperature in tightly covered containers. Makes about 6 dozen cookies. |
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Permalink: Snow Caps
Tags: Cookies Cooking Food Cookies Recipe Cookies Recipes Cookies Recipies
Pulished on • Written by RecipeFeed.com
1 c Light brown sugar, packed 1/2 c Shortening 1 Egg 1 ts Vanilla 1 1/2 c Crushed pineapple, drained 2 c Flour 1 ts Baking soda 1/2 ts Salt 3/4 c Chopped walnuts 1/2 c Raisins 1. Mix shortening and sugar together; cream well. Add egg and vanilla. 2. In a separate bowl, mix all dry ingredients together. Add alternately to shortening/sugar with the pineapple. (You may wish to add a little more pineapple and flour to make the mixture stiffer). 3. Add nuts and raisins. 4. Drop onto lightly greased cookie sheet. 4. Bake at 375F for 12 minutes or until light brown. Source: Shaughn Snyder, Cyberealm BBS Watertown, NY 1993 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-785-8098 or 315-786-1120 |
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Permalink: Shaughns Pineapple Drop Cookies
Tags: Cookies Cooking Food Cookies Recipe Cookies Recipes Cookies Recipies
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