Results 1 - 10 of 10 for 1700-1840 colonial cookies

Preheat oven to 350 degrees. In a large mixing bowl, cream butter, sugar and vanilla until light and fluffy. Stir in remaining ingredients. Shape ...

Mix dry ingredients; ... balls and flatten with bottom of glass dipped in sugar while on cookie sheet. Bake 12-15 minutes at 350°F. Makes 1 dozen cookies.

Combine together. Mix all ingredients like pie crust until soft; flatten small balls of dough on ungreased pan. Bake at 350°F for about 10-12 ...

Cream butter and sugar. Add flour, soda and salt; mix. Add oats and vanilla. Shape in small balls on un-greased baking sheet. Bake at 350°F for 15 ...

In a large bowl cream together the sugar, shortening, egg, nutmeg and salt. Add the flour, soda, baking powder and sour cream, mixing well. Stir in ...

Cream shortening. Add sugar gradually. Add well beaten eggs and vanilla. Sift flour and baking soda. Add to mixture. Add oats, nuts or raisins (1 ...

Sift the first 4 ingredients together. Cream butter and extracts together until butter is softened. Add sugar gradually, creaming until fluffy after ...

Mix all ingredients ... of dough and flatten on ungreased cookie sheet. Bake at 350 degrees for 15 minutes or less, depending how you like your cookies.

Mix together at 1 time all the ingredients. Form into balls. Roll in sugar. Place on slightly greased cookie sheet. Bake at 375 degrees for 8 to 10 ...

Cream together: Stir ... sheet. Press each cookie with thumb until about 1/8 inch thick. Bake at 350 degrees for 5-8 minutes. Makes 16 dozen tiny cookies.


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