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Written by BillDog
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Monday, 27 October 2008 12:34 |
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Hanukkah Butter Cookies 2 sticks unsalted butter, softened
3/4 cup sugar
2 eggs
1/4 teaspoon salt
1/2 teaspoon vanilla
3 1/2 cups flour
1 egg white
1/2 cup sugar colored with blue food coloring Preheat oven to 350 degrees. In a bowl, cream butter and sugar together. Mix in eggs, salt, vanilla and flour. Refrigerate dough for 30 minutes. Roll out the dough to 1/8-inch thick. Use cookie cutters to create different shapes and place cookies on a baking sheet. Brush with egg white and sprinkle with blue sugar. Bake for 10 to
15 minutes, or until golden brown. Recommend this article... |
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No Bake Peanut Cocoa Cookies |
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Written by BillDog
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Monday, 27 October 2008 12:26 |
No Bake Peanut Cocoa Cookies
2 cups sugar
3 tablespoons unsweetened cocoa powder
1/2 cup butter
1/2 cup milk
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract
In a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid
boil
for 1 minute.
Add quick cooking oats, peanut butter, and vanilla. Mix well.
Working quickly drop by teaspoonfuls onto waxed paper and let cool.Recommend this article... |
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Written by BillDog
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Monday, 27 October 2008 11:11 |
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Autumn Spice Cookies 8 tablespoons (1 stick) butter or margarine, softened 2 large eggs 1 (2-layer) package spice cake mix 1 cup quick-cooking oats 1/2 cup raisins 1/2 cup sugar 1/2 teaspoon cinnamon Preheat oven to 350F. Grease or spray baking sheets. Combine the butter and eggs in a large bowl. Beat with an electric mixer set at low speed until smooth and creamy. Add the spice cake mix and oats to the butter mixture and mix well. Stir in the raisins. Shape dough into 1-inch balls. Combine the sugar and cinnamon on waxed paper. Roll balls in mixture. Arrange on prepared baking sheets. Bake until lightly browned, about 7 to 9 minutes. Cool on baking sheets for 1 minute. Transfer cookies to wire racks to cool completely Recommend this article... |
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