|Ben Reed's Bartender's Guide|
|by Ben Reed|
This book contains recipes for more than 200 classic and contemporary cocktails, plus expert tips on preparing and serving the perfect mixed drink.
Results 1 - 10 of 87 for giant cookie
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Cover raisins with ... or at least 4 hours. Cut rolls into 1 inch slices and place on greased cookie sheet. Bake at 375 degrees for 15 minutes, no longer.
Stir together cereal, ... combining. Drop by scant 1/4 cup measure onto ungreased cookie sheet. Bake at 350 degrees for 14 minutes or until lightly browned.
Combine. Put in ... margin for the cookie to expand. Bake ... can use decorative icing to write "Happy Birthday" or whatever else you might want to convey!
Heat oven to ... baking sheets. 3 cookies per sheet. Cut ... little soft. Let cookies stand 1 minute on baking sheets before removing them to cooling racks.
Heat oven to ... baking sheets, 3 cookies per sheet. Cut ... Let cookies stand 1 minute on the baking sheet (little soft) before removing them to racks.
Cream all ingredients ... Bake on ungreased cookie sheet in 375 ... for 10-12 minutes. The less you cook them, the chewier they are. Makes about 4 dozen.
Heat oven to ... Lightly grease 2 cookie sheets. Mix flour ... around sides. Freeze until ice cream is firm. Cut between wedges to serve. Makes 7 servings.
In large mixer bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla until well blended. Gradually beat in flour, soda and ...
Heat oven to ... 1/2 hour. For giant cookies use ice cream ... For smaller cookies drop in heaping teaspoon. Bake 10-12 minutes. Makes 16 cookies small.
Mix flour, baking powder, baking soda, and salt. Blend butter, sugar, egg, water, and vanilla. Beat dry ingredients into wet mixture. Add 1/2 cup ...
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