|Pat Chapman's Balti Bible|
|by Pat Chapman|
Opening with a visit to the balti lands, this cookbook goes on to look at the basic ingredients needed for balti.
1 - 10 of 144 for brandy cookies
In the bowl ... twist shape. Fry cookies for only about ... (Farfellette) can be prepared by substituting Anisette for the flavorings listed above. Omit cardamon.
In the bowl ... powder, then the brandy or lemon juice, ... will make the cookies heavy and dry. ... oven until a delicate brown, about 10 to 15 minutes.
In a mixing ... sugar, egg yolks, brandy and almonds. Roll the cookies out on a ... them with plain or colored sugar, cinnamon or almonds before baking.
Cream shortening and sugar. Add 1 egg at a time, beating well after each addition. Sift dry ingredients, add raisins, nuts and vanilla. Mix ...
Mix together. Shape into balls and press down with a fork. Bake at 375 degrees for 8 minutes.
Soak pecans in brandy 30 minutes. Mix ... mixture onto ungreased cookie sheet. Bake at 375 degrees for 12 minutes. Makes 2 dozen 3 1/2 inch cookies. Makes 24.
Cream shortening, sugar; add eggs. Mix well. Mix fruit with 1 cup of the flour. Add soda, salt, spice to the rest of the flour. Mix flour into the ...
Preheat oven to ... in sugar, flour, brandy and nuts. Press ... for 35 minutes or greased cookie sheet. Roll in sugar while warm. (Recipe can be doubled.)
Beat eggs well, ... spices, pineapple and brandy. Add cooked ... Bake in 10 inch spring form pan using a cookie crust. Bake at 350 degrees for 1 1/2 hours.
Preheat oven to ... de cacao and brandy. Chill until ... serve, use knife to loosen sides of cake from pan, remove spring form. Yield: 10 to 12 servings.
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