|The Louisiana New Garde|
|by Nancy Ross Ryan|
Capturing the emergence of new Louisiana cuisine, this full-color, companion cookbook to the international television series "Great Chefs" feature...
Results 1 - 9 of 9 for belgian cookies
Melt waffle maker. Put butter and sugar in large mixing bowl. Cream together on medium low. Add vanilla and salt. Increase speed to medium. Add eggs. ...
Mix all ingredients together and make into little balls. Place on cookie sheet. Chill for a few minutes.
Cream shortening (butter, ... in a 375°F until lightly browned on edges, about 8-12 minutes depending upon the size of the cookies. Makes about 2 dozen.
Preheat waffle maker. Put butter and sugar into large mixing bowl. Cream together on medium low. Add vanilla and salt. Increase speed to medium. Add ...
Cream butter and ... into center of cookies to make an ... immediately, stack in an airtight container with waxed paper between the layers. Makes 8 dozen cookies.
Cream 7 tbsp. butter, add 3/4 cup brown sugar, and cream again. Sift 2 cups flour; add 1/8 tsp. nutmeg, 1/8 tsp. mace, 1/8 tsp. cinnamon, 1/4 tsp. ...
Place chocolate, syrup ... Stir in biscuits (cookies), raisins, cherries ... thin wedges (tends to shatter). Cuts into 16; 240 calories a slice; no cooking.
Stir together flour ... Peel foil from cookies. Place cookies, ... set or eat it as-is. May be stored in tightly covered container up to 1 week. Makes 30.
Sift the dry ... iron. Cool on a rack and store as for cookies. (Note - Belgians eat these like cookies instead of as a breakfast food). Makes 3-4 dozen.
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