|Chinese Cuisine: Taiwanese Style|
|by Wei-Chuan Publishing|
Taiwanese cooking features light, natural flavors with an emphasis on seafood. This new easy-to-use cookbook tells how to prepare this delicate re...
Results 1 - 10 of 63 for snickerdoodle cookies
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Beat butter, shortening, ... degree oven for 10 minutes or until golden brown. Let stand one minute and remove to cooling racks. Makes about 3 dozen cookies.
Cream butter and sugar in mixing bowl. Beat in egg. Sift together flour, soda, cream of tartar, and salt; add to creamed mixture. Mix in raisins. ...
Roll into balls the size of a walnut. Place 2 inches apart on ungreased cookie sheet. Bake until lightly browned or still soft, 8-10 minutes at 400 ...
Cream shortening and sugar then add eggs, then add flour, cream of tartar, soda and salt. Mix 4 tablespoons sugar and 4 teaspoons cinnamon, roll into ...
Cream butter and sugar. Beat in whole egg and egg yolk. Sift flour and soda with 1/2 teaspoon of nutmeg. Mix into batter. Fold in nuts and raisins. ...
Cream shortening, sugar, ... 60 to 80 cookies. Roll balls size ... You can mix a cup of coconut in mixture and roll balls, not using any cinnamon or sugar.
Rolling Mixture: 1 tbsp. cinnamon Cream butter and sugar in mixing bowl. Beat in eggs. Sift together flour, soda, cream of tartar and salt; add to ...
Cream sugar and butter. Beat in eggs and vanilla. Combine flour, salt, baking soda and cream of tartar. Stir in butter mixture. Combine sugar and ...
Cream shortening and sugar together. Add eggs and beat well. Add dry ingredients and mix well. The dough will be stiff. Roll into balls. Roll balls ...
Mix shortening, sugar and eggs. Add dry ingredients. Make tiny balls. Roll in 4 tablespoons sugar, 1 tablespoon cinnamon. Place on ungreased cookie ...
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