|Food Studies for Caterers|
|by David Watson|
Emphasizes the practical understanding of food hygiene and nutrition combined with catering.
1 - 10 of about 830 for plain cookie
Combine butter and ... cream, baking soda, nutmeg, and lastly the flour. Roll out the dough, cut shapes with cookie cutters, and bake at 325°F until golden.
Make into small ... sugar. Bake at 350 degrees until light brown. This is a very stiff mixture which needs a heavy duty mixer. Yield: about 130 cookies.
Cream sugar and ... with frosting and decorate. These are great for any occasion, just vary the cookie cutters to match the occasion. Makes a big batch.
GLAZE: Mix until smooth. Beat butter and sugar until fluffy. Beat in egg and blend thoroughly. Mix in half of the dry ingredients. Stir in pecans, ...
Mix all ingredients ... lightly browned at edges, cookies will spread. Remove immediately. Cookies will harden and become crisp with a "sponge cake" texture.
Cream together Crisco and sugar; add well-beaten egg. Then add remaining ingredients. Shape into a ball. Works best if chilled for 15-20 minutes. ...
Mix all ingredients ... to put the dough on large cookie sheets. Sprinkle with sugar. Bake at 350 degrees for 10-12 minutes. Makes 8 dozen large cookies.
Preheat oven to ... or wax paper and chill 1 hour or longer. Slice cookies from roll about 1/2 inch thick. Bake 10 minutes or until edges begin to brown.
Preheat oven to ... Place on ungreased cookie sheet. (IF dough ... to 1 hour.) Bake cookies for 10 to 15 minutes until cookie is golden brown on bottom.
Sift together three ... rounds or any cookie cutter. Set these in a baking sheet, dredge with sugar and bake in a moderate oven at 375 degrees for 12 minutes.
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