1 - 10 of 54 for wine cookies
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Preheat oven to ... eggs, vanilla and wine. Stir in ... runny consistency). Frost cookies. These cookies will keep for up to one year in an airtight container.
Drop by spoonfuls on tin. Bake in moderate oven 350 degrees. Makes large batch, keeps well in freezer. Both dough and when baked.
Heat wine and oil to ... minutes. Then dip in honey mixture (2 cups honey, 1/2 cup water, 2 tablespoons Karo syrup). Boil 3 minutes then keep and dip them warm.
Blend all ingredients in a large bowl. Blend well. Drop by rounded teaspoons on greased cookie sheet. Bake at 350 degrees for 10 to 12 minutes.
Mix well. Place some sugar and wine in a small ... shape and dunk into the sugar/wine mix. Bake at 350 degrees until light brown (approximately 10 minutes).
Combine all ingredients in mixing bowl. Mix until well blended with electric mixer. Dough will be sticky. Drop by well rounded teaspoonfuls onto ...
Mix wine, oil, sugar ... 1 inch lengths. Fry in deep fat until a golden brown. Drain on wax paper. When cookies are all fried, pour warm honey over them.
Beat eggs well add molasses, sugar and milk with 2 tsp. baking soda in milk. Add 2/3 cup melted shortening. Add remaining ingredients. Mix well. drop ...
Combine flour, baking ... shell. Deep fry in hot oil. Drain on paper towel. When cool, dip into honey mixture. (1/4 cup of wine and 1 quart of heated honey.)
Cream butter with ... inch cookie cutter. Place on lightly greased baking sheet and bake at 350 degrees for 10 minutes. Makes about 4 dozen 3 inch cookies.
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