|Essentially Japanese: cooking & cuisine|
|by Hideo Dekura|
Hideo Dekura is a Japanese chef and teacher who learnt the principles of sushi and Kappou-ryori food preparation, cooking and presentation at his ...
Results 1 - 10 of 22 for confetti cookies
Result Page: 1
In a large ... ingredients, in order given, until light and fluffy. Spread between 2 cookies. Store filled cookies in refrigerator. Makes 3 1/2 dozen cookies.
Heat oven to ... baking sheets. Bake for 8 to 9 minutes, cool for 2 minutes before removing from pan. Remove to cooling racks. Makes 2 dozen 3" cookies.
Cream sugar, shortening and eggs. Sift dry ingredients together. Blend and add vanilla, gum drops, nuts and coconut. Bake 10 minutes at 350 degrees. ...
In large bowl ... teaspoon of filling between 2 cookies. Makes about 3 1/2 dozen filled cookies. Cookie cutters of assorted shapes and sizes can be used.
Cream sugars, shortening and eggs. Stir dry ingredients together. Combine the two. Blend vanilla, gumdrops or candied fruit, nuts and coconut and add ...
Beat together butter ... preheated moderate oven, 350 degrees, for 12 to 15 minutes or until golden brown. Makes 4 1/2 dozen cookies. Can be frozen after baking.
1. Heat oven ... cookie. Place 3 inches apart on ungreased baking sheet. Bake at 375 degrees for 8 to 9 minutes. Don't overbake. 2 dozen, 3 inch cookies.
Cream sugar and shortening, eggs and vanilla. Add flour, salt and soda. Stir in gum drops and nuts. Mix well. Bake at 350 degrees for 15 minutes. ...
Preheat oven to 350 degrees. Combine rice brand and flour and baking soda; set aside. Beat together butter and sugar until light. Add 2 whole egg and ...
Heat oven to ... ungreased baking sheet. Bake at 375 degrees for 8-9 minutes (cookies will appear moist). Cool ... baking sheet. 2 dozen 3 inch cookies.
Result Page: 1
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