These are great recipies we've come to trust over the years when you bake as much as I do,especialy during the holidays, these are no fail. I'm just starting my page so please be paitient and I will have lots for you soon.
3-1/2c. rolled oats
Combine sugar,cocoa,milk,& butter.Bring to a boil add vanilla.
Remove from heat. Stir in coconut & rolled oats.
Drop by spoonfuls onto waxed paper, chill & enjoy.
SPRITZ BUTTER COOKIES
1c. butter softened
1 lrg. egg
1tsp. almond extract
1/2c. toasted finely ground blanched almonds
dash of salt
glazed cherries or sugar sprinkles (optional)
Preheat oven to 3:75f. Cream butter in lrg. mixer bowl. Add sugar;
beat until light and fluffy. Beat in egg and extracts. Gradually blend
in flour, almonds, and salt. Using pastry bag and lrg. star tip, pipe
dough into rosettes or stars about 1 3/4 inches in diameter onto
unbuttered cookie sheet. Decorate with cherries or sugar sprinkles
if desired. Bake 10 to 12 min. or until pale golden.Remove from cookie
1c. br. sugar
1c. wh. sugar2 eggs
1tsp. baking soda
Mix all ingreadients in a large bowl.Form into balls.
Bake at 3:50f for 10 to 12 min. This recipie is great when doubled
3 egg yolks
3tbsp. heavy cream
1/4tsp. crushed cardamon or 1tsp. brandy
1 1/2c. flour
Beat egg yolks until light. Add sugar and cream, beat well. Blend
in cardamon or brandy. Add flour and mix well to make a smooth
dough. Roll out to 1/16 inch thickness. Cut in strips about 1 1/2 inch
wide. cut diagonally at 4 inch intervals. Make 2 inch slits crosswise
in center and slip one end through slits to make a bow. Deep fry in
hot grease until lightly browned, about 1 1/2min. Drain on paper
towels. Cool and sprinkle with powdered sugar. makes 3 doz.
1c. marg. or butter
2 1/2c. flour
1 8oz. container sour cream
1lrg. egg yolk
3/4c. walnuts, finally chopped
1 1/2tsps. ground cinnamon
conf. sugar for garnish
In a large bowl, with pastry cutter, cut flour and butter
together until texture is like oatmeal. In a cup mix
together egg yolk and sour cream. Stir sour cream mixture
into flour mixture just until blended and dough comes away
from sides of bowl. (Dough will be sticky.) Cover bowl with(BR>
plastic wrap and freeze 1 hour or until firm enough to handle.
Divid dough into 5 equal pieces. Shape each piece into a disk.
Wrap each disk and freeze another 4 hours, or overnight.
On a lightly floured surface with rolling pin, roll 1 disk into
12inch round, keeping remaining dough in fridge. Spinkle dough
with walnut mixture. spreading and lightly pressing down on dough.
Cut dough into 16 equal wedges. Starting with corners roll wedges
jelly roll style. Place rolls on cookie sheet and bake in already preheated
3:50f oven for 20 min. or until golden brown. Repeat with remaining
refridgerated dough. Cool and enjoy. Sprinkle with conf. sugar to garnish.
1 1/2c. flour
1/2c. conf. sugar
3/4c. cold butter
3 to 4tbsp. amaretto liqeur
1 can sweetened condence milk
1c. semisweet chocolate chips
1 1/3c. flaked coconut
1/2c. sliced almonds
Preheat oven to 3:50.
Grease 13 by 9inch baking pan. In a large bowl,
combine flour and sugar. With pastry cutter, cut
in butter until crumbly. Press mixture firmly
in bottom of pan. Bake 20 min.
Meanwhile in a small bowl, stir cornstarch into
amaretto; stir in sweetened condenced milk.
Pour mixture evenly over prepared crust.
Top with chocolate chips, coconut, and almonds.
Press down firmly. Bake 25 to 30 min. longer, or
until golden brown. cool in pan. Refridgerate until
ready to serve. To serve, cut into bars.
SUGAR LEAF COOKIES
1tsp. baking powder
1/2tsp. baking soda
1c. unsalted butter
1 1/2c. sugar
1/2c. sour cream
1tbsp. grated lemon rind
1/2c. semisweet choco. chips
Stir together flour, nutmeg, baking powder & soda, &salt.
Set aside. In electric mixer, blend butter and sugar until light
and fluffy. Add egg, vanilla, sour cream, and lemon rind; mix
until smooth. With the mixer on low, slowly add the dry ingredients
until completely incorporated. Remove dough from mixer and wrap
in plastic; chill for 1 hour. Preheat oven to 375f. Remove from fridge
and unwrap. on a floured surface, roll out to 1/2 inch thick. using a
leaf-shaped cookie cutter, cut out shapes and place on an
ungreased cookie sheet. Bake for 6 to 8 min. or til golden brown
on edges. Remove from pan and cool. Repeat with remain dough.
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