whisk together melted butter, brown sugar, maple syrup, and vanilla. Let
owl.
Beat butter and sugar in large bowl until creamy
ixer, mix butter and icing sugar on medium, until pale and
/3 of the powdered sugar, mix on first speed for
o 350\u00b0F Combine brown sugar and 1/2 cup butter
In a large bowl, cream butter and confectioners' sugar until light and fluffy.
Beat in the lemon juice, peel, and vanilla.
Gradually add flour and mix well.
Shape dough into 1 inch balls and place 2 inches apart on ungreased baking sheets.
Coat the bottom of a glass with cooking spray and dip in sugar. Flatten cookies with glass, redipping in sugar as needed.
Bake at 325 for 11 to 13 minutes or until edges are lightly browned. Remove to wire racks to cool. Drizzle with melted vanilla chips.
Cream the butter and sugar together in a large bowl.<
Preheat the oven to 350\u00b0F. Grease and line 2 baking pans with parchment paper.
Combine butter, eggs and 1 1/4 cups sifted powdered sugar in a large bowl. Stir in semolina, sifted flour, vanilla and orange blossom water.
Roll level tablespoons of mixture into balls. Place about 3 inches apart on prepared pans; flatten slightly. Sift remaining 2 tbsp powdered sugar over cookies.
Bake for 15 mins, or until golden and sugar has cracked. Cool in pans 2 mins. Remove from pans; cool completely on wire rack.
Beat butter, sugar, and brown rice syrup together until well blended. Add vanilla, mix well.
Add remaining ingredients and mix until well combined. Spread evenly in a greased or parchment paper lined 9x13 glass pan. Refrigerate for 15-30 minutes.
Preheat oven to 325 degrees F. Take pan out of the oven and let sit at room temp while oven preheats.
Bake cookies for 20-30 minutes. Edges should be browned. Cut into little pieces while still warm and cool completely in pan before serving.
Recipe courtesy Sarah Shilhavy.
Mix flour with baking powder.
Cream egg, butter and gelatin, beating well.
Add vanilla.
Gradually add flour mixture, blending well.
Roll out cookie dough; cut into shapes or put through a cookie press.
Bake on ungreased cookie sheet at 400\u00b0 for 8 minutes, or until edges are brown.
Makes about 5 dozen cookies.
Cream margarine, 1 cup granulated sugar and brown sugar in large bowl. Add
the recipe is a breeze.
Mix butter and sugar and cream
Measure 3/4 cup sugar into a large bowl.
00b0F.
Mix thoroughly butter, sugar, vanilla, and, if desired,
utter and 2/3 cup sugar in a separate bowl until
2 cups of the sugar and the vanilla and
Mix butter, sugar and flavoring.
Blend in flour and salt. Shape dough into roll about 2 inches in diameter.
Roll in pecans. Wrap; chill for about 4 hours.
Cut roll into 1/8-inch slices; bake at 400\u00b0 for about 8 to 10 minutes or until slightly brown.
Cream margarine, shortening and sugar, then add flour; whirl coconut
peed, beat the eggs and sugar until smooth and lightened in
easure butter, shortening, 2 cups sugar, egg, liqueur, almond extract and