erve.
Recipe courtesy of Holiday Cookies by Elisabet der Nederlanden.
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
oney to boiling; pour over cookies and mix well. With a
pread frosting on tops of cookies and sprinkle with remaining Shapes
Cream butter, sugar and eggs.
Sift dry ingredients together; add to creamed mixture.
Dough should be stiff.
More flour may be added if necessary to make dough easier to handle.
Chill for 1 hour.
Roll dough very thin; cut in squares and rounds.
Brush tops of cookies with milk; sprinkle with almonds and sugar.
Bake on ungreased cookie sheet for 9 to 10 minutes at 375\u00b0.
Makes 2 dozen.
og into desired shape. Place cookies on the prepared baking sheet
n the preheated oven until cookies are crisp around the edges
5 minutes or until the cookies just begin to brown. Remove
eem like enough, but the cookies will spread while cooking), spoon
n the refrigerator.
Some recipes call for the dough to
Whip lard until creamy.
Mix wine (or fruit juice), 1 cup sugar, 1 tablespoon cinnamon and anise.
Add this to lard.
Mix with wooden spoon.
Add egg yolks; mix well.
Add sufficient flour to make a soft dough; roll out 1/2 inch thick.
Cut in desired shapes and place on greased cookie sheet.
Bake 15 minutes at 350 degrees.
Check often to prevent burning.
Mix remaining cinnamon and sugar.
Dredge cookies in this mixture while they are still warm.
mall balls; press bottom of cookies lightly onto lightly greased cookie
anner.
About 4 basket cookies should fit on each baking
To make oreos from scratch I used a recipe called \"Faux-Reos\" from www.kingarthurflour.com under recipes.
Melt chips in microwave for about 20 seconds, stir then microwave for another 20 seconds. Mix 1/4 cup of water with melted chocolate until sauce is formed.
Mix crushed oreos with 1/4 cup of water.
Crush ice until partially crushed.
Pour all liquids into blender and blend on highest setting until all remaining ice chunks are crushed.
Place tapioca pearl at bottom of tall glass and serve with bubble tea straw.
o make any of the recipes in this collection.
Makes
ined baking sheets and bake cookies for approximately 15 minutes or
ith parchment paper.
For cookies, cream the butter and sugar
o holiday shapes and place on an ungreased pan. (The cookies do
Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch spring-form pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.
o 12 minutes or until cookies are set and lightly browned