Results 1 - 10 of 69 for spanish cookie

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Mix together, then ... crushed 1 c. Spanish peanuts 2 c. ... soda Drop on cookie sheet; press down ... 350 degrees about 10 minutes, until golden brown.

Form a dough. Place on lightly floured board and divide into 4 parts; shape each into a roll, 13 inches long and 3/4 inch thick. Place on ungreased ...

Place flour in ... on an ungreased cookie sheet. Flatten the ... are eaten soft. To soften, wrap cookies lightly in wax paper and leave them about 6 days.

Cream butter, sugar, ... almost bite size cookies (round balls). Place ... brown, 9 to 10 minutes. While still warm roll in confectionery sugar once or twice.

Cream butter and sugar. Add eggs and beat. Mix cinnamon, cloves and salt with flour and add. Add ground almonds. Divide into quarters, roll, chill, ...

Preheat oven to ... thickness. Cut with cookie cutter (smallest available). ... with mixture of sugar and cinnamon while still hot. Yields: about 5 dozen.

Cream sugars and shortening. Add beaten eggs and other ingredients. Drop by spoonfuls and bake at 350 degrees until light brown.

Cream Crisco. Add sugars gradually. Add vanilla and eggs. Add soda and flour. Stir in rolled oats and peanuts. Form into small balls. Bake 10 to 15 ...

Crush Oreo cookies and press in ... cream layer. Sprinkle Spanish nuts over fudge. ... if kept in freezer overnight and served the next day. Serve frozen.

Melt butterscotch morsels and peanut butter together in a double boiler; when melted, add the chow mein noodles and the peanuts. Mix well and drop by ...

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