|New Orleans Seafood Cookbook|
|by John Demers|
The third-generation seafood chef and proprietor of the famous French Quarter restaurant presents 125 of his best-loved recipes, lavishly illustra...
Tip: Try margarine cookies for more results.
Results 1 - 10 of 26 for imperial margarine cookies
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Cream butter and sugar. Beat until fluffy. Add flour and soda. Beat until combined. Add vinegar. Drop by teaspoon on ungreased cookie sheet. Bake at ...
Blend sugars, shortening and eggs. Mix in sifted flour, soda and salt. Add in vanilla. Place in refrigerator and chill at least 1 hour. Divide into 3 ...
Knead all this ... Bake at 400 degrees; place on top rack first, then bottom rack for 20 minutes. Watch carefully, do not burn. St. Joseph altar cookies.
Cream Imperial and sugar; beat ... flatten with a glass dipped in sugar. Bake at 350 degrees for 10 to 12 minutes. (Use red and green sugars for Holidays.)
Cream together butter and sugar. Add vinegar, vanilla, flour and soda, mixing all ingredients together well. Drop by teaspoonfuls on an ungreased ...
I use beater; ... refrigerate or make cookies right away. Scoop ... until golden brown on bottom, about 25 to 30 minutes. Don't press raw cookies too flat.
Cream butter and sugar. Add vanilla. Combine flour and soda then add to creamed mixture. Stir in oats. Chill dough 1/2 hour. Drop by teaspoons on ...
Beat butter and sugar at least 15 minutes. Add vanilla and vinegar, then flour and soda sifted together. Bake at 350 degrees for 25 minutes on ...
Mix well. Drop by small spoonfuls and bake on ungreased cookie sheet at 300 degrees for 20 minutes.
Mix together and ... teaspoon or less on ungreased cooking sheet. Bake at 300 degrees, for 30 minutes. Makes about 6 dozen cookies. Easy, rich and good!
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