uice. Gently mix hazelnuts and cinnamon into remaining egg white mixture
Mix butter, sugar, 2 whole eggs, 1 egg yolk, and lemon juice until fluffy.
Stir dry ingredients together; blend into sugar mixture; stir in optional nuts.
Divide dough into 3 pieces, and roll 1 piece at a time to 1/16 inch thick on lightly floured board; cut with a star cookie cutter.
Brush the tops of the cookies with the remaining egg white, beaten until frothy.
Bake cookies on a lighty greased baking sheet 6-8 minutes until golden brown at 375\u00b0F.
Makes 6-9 dozen cookies depending on the size of your cookie cutter.
NE for making cinnamon stars (easy way): Using a star cutter cut
lour, baking soda, ginger and cinnamon over butter mixture; stir to
ith 1/3 of the cinnamon-sugar, leaving 1/4\" of
lack caradmom, green cardamom pods, cinnamon, star anise, coriander seeds, sea salt
Stir together the almonds, cinnamon, and lemon zest until combined.<
I don't have a chocolate chip cookie recipe, other than adding chocolate chips to my Butter/Sugar Cookie recipe.
I have found that the best chocolate chip cookie recipe is on the Nestle chocolate chips package.
Those Toll House cookies can't be beat!
Beat egg whites, adding some sugar.
Beat until stiff, but not dry. Beat egg yolks. Add sugar, milk and cinnamon; fold in whites. Add flour, baking powder and nuts. Fold in by hand.
After dough is mixed, refrigerate before rolling and cutting. Roll dough (not too thin) and cut with star cookie cutter. Bake at 350\u00b0 for 10 minutes (do not bake too long); cookies should be soft and chewy.
Beat sugar and egg whites until stiff.
Reserve 2 tablespoons. Fold vanilla into remaining whites.
Add almond extract, cinnamon and nuts.
Knead so that mixture does not stick.
Roll 1 cm. thick. Cut with star cookie cutter.
Sprinkle with ground hazelnuts or confectioners sugar.
Arrange on greased baking sheet.
Brush with reserved egg white (if necessary, add a few drops of water).
Bake at 150\u00b0 C for 20 to 30 minutes.
utter, sugar, molasses, vanilla, ginger, cinnamon, clove, nutmeg, salt, baking powder
br>Combine flour, oats, soda, cinnamon and salt.
Cream butter
Combine spices in bowl, blend well.
Stir in applesauce. Dough will be stiff.
Roll dough 1/4-inch thick on cookie sheet. Cut out shapes with cookie cutters.
Remove and discard extra dough.
Let dry for 4 to 5 days, do not cover.
Store in airtight container or bag.
eanwhile combine light brown sugar, cinnamon and corn starch in a
Mix first 4 ingredients; stir into sliced peaches.
Pour into a square 9-inch baking dish.
Top with 1/4 inch slices of cookie dough.
(May use your favorite cookie recipe.)
Bake at 350\u00b0 for 1 hour until golden brown.
Let cool.
Serve with ice cream.
Cream margarine; blend in flour, baking powder, cinnamon and salt.
Mix artificial sweetener with vanilla and milk.
Stir into flour mixture and mix thoroughly.
Shape dough into 30 balls and place on cookie sheet.
Flatten balls with fork dipped in cold water.
Bake at 375\u00b0 for 15 minutes.
Yield:
30 cookies. Calories:
4 cookies = 150.
Exchange per serving:
4 cookies = 1 bread, 2 fat.
In a bowl, cream shortening with sugar.
In a separate bowl, sift dry ingredients, then add to creamed mixture alternately with the applesauce.
Drop with a teaspoon onto a greased cookie sheet. Bake in a 350\u00b0 oven for 10 to 15 minutes.
nto 2 equal parts (this recipe makes 2 giant cookies).
Make your own favorite oatmeal cookie recipe.
Substitute the liquid in your recipe with crushed pineapple and its juice.
(If your recipe calls for 1 cup water, substitute 1/2 cup crushed pineapple and 1/2 cup pineapple juice.) Bake for the time and temperature called for in your favorite recipe.
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.