arthastewart.com: Miso-Glazed Cod - Martha Stewart Recipes
bout 2\" apart.
Bake cookies (Martha recommends rotating sheets - I didn
ime onto baking sheets, spacing cookies about 2 inches apart. Make
or about 12-14 minutes. Cookies will still be slightly soft
emaining dough.
Store baked cookies in a air tight container
ou will get even sized cookies.
Then make firm balls
spacing 2 inches apart. Bake cookies until golden, 13 to 15
br>Bake until edges of cookies begin to brown, 11-13
aking sheets.
bake until cookies are flat and surfaces begin
rotating sheets halfway through, until cookies are golden brown, about 18
nes. OR try fudge-stripe cookies or chocolate chip or even
Preheat oven to 325\u00b0.
Place gingersnaps in the bowl of a food processor, and process until finely ground.
Add pecans, melted butter, sugar, and cinnamon.
Process just until combined and the mixture holds together.
Transfer the cookie mixture to a 9-inch nonstick springform pan, and pat out evenly to make the crust, lining the sides of the pan about 1 1/2 inches of the way up.
Bake for 10 minutes. Cool completely on a wire rack.
In a small bowl, whisk together flour, ginger, cinnamon, and nutmeg; set aside.
In another ...
n baking sheets.
Remove cookies from baking sheet and transfer
WRITTEN AS PER MARTHA WASHINGTON'S DIRECTIONS.
Take
an 2-3 times, until cookies begins to turn golden, about
n the refrigerator.
Some recipes call for the dough to
Preheat oven to 375\u00b0.
Cream butter and sugar together until light and fluffy.
Add egg and coconut extract.
Beat well.
Shape dough into 3/4-inch balls.
Arrange 2 inches apart on ungreased baking sheet.
Bake 10 to 14 minutes, or until golden brown.
Cool on wire rack.
Makes 48 cookies.
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.
Heat oven to 375\u00b0.
Cream margarine and sugar until light and fluffy.
Add egg and coconut extract.
Beat well.
Stir in potato flakes and biscuit mix. Put on ungreased baking sheet 2 inches apart.
Make 3/4 inch balls for pretty cookies or drop from teaspoon.
Bake to very light brown, about 12 minutes.
Watch or they will get too brown.
Cool on wire rack.
Makes about 50.
ontainer.
Makes about 60 cookies.