|by Ben O'Donoghue|
What happens when two top chefs and one experienced cook all pit their wits against each other in an exciting new BBC2 cookery series to find the ...
1 - 10 of 34 for hungarian cookies
Result Page: 1
In large bowl ... including trimmings. Place cookies 2" apart on ... sheet; cool on rack. May be stored in tightly covered container up to 3 days. Makes 32.
Beat egg yolks, add sugar, sour cream, salt and vanilla. Beat, add flour and knead until smooth. Divide dough in three or four parts. Roll each part ...
Blend all ingredients ... listed below. Brush cookies before baking with ... over filling pinching edges tight. Slit edges with knife to prevent opening.
Cream butter and sugar; mix well. Add sour cream and yolks; mix well. Add sifted flour, which has been mixed with baking powder and salt. Refrigerate ...
Rub butter and ... minutes. Yields: 65 cookies. Put apricots ... pieces fine, or put all into a blender. Sweeten to taste. Mixture should be very thick.
Melt butter, add milk, eggs, yeast, salt and flour. Mix and place in the refrigerator to raise for 45 minutes to an hour. To make filling, mix Karo ...
Cream butter. Add ... easily. When preparing cookies, work with ... upon removal from oven. These freeze nicely. Dust with powdered sugar before serving.
Cream butter with Crisco. Add sugar and cream until smooth. Cut in flour with pastry blender until the size of small peas. Add slightly beaten egg ...
Mix flour and baking powder. Crumble butter into mixture and cut in with pastry blender. Add remaining ingredients except nuts and preserves. Blend ...
In a large ... until golden. Remove from sheets while still warm and cool on racks. Sprinkle with confectioners' sugar. Makes 2 dozen. Christmas cookies.
Result Page: 1
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