|Pasta Perfect (Conran Cookbooks)|
|by Anna Del Conte|
This cookbook is aimed at the busy cook who nevertheless wishes to serve with panache, food that can be made without fuss from fresh, readily-avai...
1 - 10 of 69 for spanish cookies
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Mix together, then ... crushed 1 c. Spanish peanuts 2 c. ... press down with glass dipped in sugar. Bake at 350 degrees about 10 minutes, until golden brown.
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.
Preheat oven to 375 degrees. Cream butter with the 2 kinds of sugar until very creamy and light. Add eggs, one at a time, beating well after each ...
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, ...
Cream sugars and shortening. Add beaten eggs and other ingredients. Drop by spoonfuls and bake at 350 degrees until light 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 ... centers of the cookies with your finger. ... are eaten soft. To soften, wrap cookies lightly in wax paper and leave them about 6 days.
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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