|The Peanut Butter Cookbook|
|by Mable Hoffman|
The New York Times bestselling author of Crockery Cookery and The Complete Tomato Cookbook has coooked up a collection of deliciously diverse reci...
1 - 10 of 58 for danish butter cookies
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Thoroughly cream butter (butter) and sugar. ... Bake at 325 degrees for 12-15 minutes. Remove immediately from the cookie sheet. Makes about 2 1/2 dozen.
Cream butter and sugar. Beat ... dipped in sugar. Bake at 325 degrees for 12 to 15 minutes. Remove immediately from cookie sheet and cool. Makes 2 1/2 dozen.
Cream butter and sugar together. ... Roll into small balls about the size of a walnut. Flatten with a fork. Bake at 350 to 375 degrees for 10-12 minutes.
Cream butter and sugar. Add ... well. Add cream, vanilla, salt, flour, and baking powder. Bake at 400 to 425 degrees for 10 to 15 minutes. Use cookie press.
Cream butter and cream cheese. ... vanilla and beat again. Add flour and slowly mix well. Form into round wreaths and bake at 350 degrees for 10 minutes.
Cream the above. Add 3/4 cup honey gradually, then add 1 egg. Add: 1/2 tsp. baking powder 1/4 tsp. salt 3/4 tsp. soda Roll dough 1 1/4 inch balls. ...
Mix sugars and butters. Add eggs ... balls, press flat with meat tenderizer hammer or fork. Bake on greased cookie sheets at 350 degrees for 15 minutes.
Cream butter and sugar. Add ... bake 10 to 15 minutes at 400 degrees. Don't over bake. They should not be brown - only a very light brown around the edges.
Cream butter and both sugars. ... mixture. Then, add vanilla and oatmeal. Fold in raisins and pecans. Bake 5 to 8 minutes at 350 degrees on greased tins.
Cream butter and sugar. Add ... ingredients and mix thoroughly. Roll out and cut into desired shapes. Bake about 20 minutes, 350 degrees (preheated oven).
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