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| In electric mixer, beat eggs, sugar and oil until thick and uniform. Sift dry ingredients together and add to eggs. Add chocolate chips,
nuts, etc. Form into 2 logs on baking sheet. Bake 20 min at 350 or until logs will maintain shape and edges "lift". Slice and rebake on
sides 15 min. |
| Cream butter and granulated sugar. Add flour, vanilla and nuts. Shape into balls. Place on ungreased cookie sheet. Bake 15-18 min.
When done, sprinkle w confectioners sugar. Makes 8 doz. |
| Nuts | 2 |
| c ground walnuts or pecans |
| Preheat oven to 375. Beat whites
till softly peaked. Add salt and gradually add sugar. Beat till stiff. Add vanilla and chocolate. Drop on
greased cookie sheet. Turn off oven and don't open door for 4 hours. |
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Heat oven to
400. Spray a cookie sheet liberally w cooking spray. Melt butter in small
saucepan over low heat; set aside. In bowl of electric mixer, combine egg
whites and sugar; beat on medium for about 30 seconds. Add flour and salt
and beat until combined. Add butter, cream, and extract and beat about 30
sec. Pour 1T of batter onto half of baking sheet and spread w back of
spoon into a thin 5" circle; repeat on other half of sheet. Bake
until edges of cookies turn golden, about 8 min. Remove sheet to heat
resistant surface. Working quickly, slide a spatula under one of the
cookies. Lift it up and place it on a towel. Using your fingers, fold the
cookie in half, pinching the top together to form a loose semi circle.
Hold the cookie w your index fingers inserted at each open end and slide
your thumbs together along the bottom line. Press into the center of the
cookie while bending the two open ends together and down to form the shape
of a fortune cookie. This whole process should take about 10 seconds. Once
the cookie hardens, you cannot fold it. Place on towel to cool and shape
the second cookie. Repeat until all the batter is used up. To avoid
wasting batter, practice folding w a circle of paper first. Write message
on strip of sturdy art paper and thread through cookies when done. Makes
15 |
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Gingerbread
Cookies |
Serves |
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Sift dry
ingredients together. Heat molasses w butter till boiling. Stir in milk
and add to flour. Stir w wooden spoon till smooth. Wrap in waxed paper and
chill overnight. Roll and bake at 350 for 8-10 min. Note: for Gingersnaps,
use 1 c sugar, 1 c butter, no milk or baking powder and add 2 eggs. When
chilled, form in walnut sized balls, place on sheet, and flatten w glass. |
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