|Postbooks: Recipes from Monet's Kitchen|
|by Jean-Bernard Naudin|
When a greeting card just isn't enough...send something unique. It's as simple and inexpensive to mail as a card--but it's much more: an entire bo...
1 - 10 of 83 for fruitcake cookies
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In the bowl ... oil. Bake at 350°F for 10-15 minutes. This batter may be made up in advance and frozen up to two months in advance. Cookies may be frozen.
Cream together the ... Bake in a preheated 300°F oven for about 20 minutes. Note: if cookies are sticking to sheet use a little flour to dust the sheet.
If fruit is moist use 2 cups flour. Cream sugar, butter and add well beaten eggs. Add remaining ingredients. Bake 300 or 325 degrees for about 20 ...
Cream butter and sugar, add eggs, milk, flour, soda and cinnamon. Dice pineapple, cherries, and dates. Add to mixture along with raisins. Add nuts ...
Cream butter and sugar. Add eggs, one at a time. Add all dry ingredients that have been sifted together. Add juice. Mix all other ingredients and mix ...
Preheat oven to 350 degrees. Lightly grease baking sheet; set aside. Combine flour, baking soda, and allspice in bowl; set aside. Cream brown sugar ...
Mix all ingredients together and drop by teaspoon on baking sheet. Bake at 350 degrees for 10-12 minutes.
Cream together well butter, sugar and eggs. Add milk. Mix together flour, soda and spices. Sift over candied fruit and nuts. Add to creamed mixture ...
Stir together raisins ... lightly browned. Remove cookies at once to ... with waxed paper between layers. Best when aged about 2 weeks. Makes about 4 dozen.
Cream sugar, butter, egg and vanilla together until fluffy. Add cherries, raisins and pineapple. Sift together flour, soda, salt and baking powder. ...
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