|by Joy Sterling|
A tour through the vineyards and gardens of California's Iron Horse Vineyards follows a year's worth of grapevine gossip and anecdotes and is comp...
81 - 90 of 177 for caramel cookie
Preheat oven to ... chocolate morsels and caramel bits. Drop by ... tablespoonfuls onto ungreased cookie sheets. Bake at ... dozen (2 1/4-inch) cookies.
In heavy saucepan, melt caramels and 1/2 cup ... Cool slightly, then refrigerate 30 minutes. Cut into 36 bars. Keeps well in cool place or refrigerator.
Melt together in heavy saucepan: Caramels, 1/2 cup ... refrigerate about 30 minutes. Mark in squares immediately after removing from refrigerator. Makes 36.
Combine sugar, butter and evaporated milk. Stir over low heat until mixture comes to a full boil. Remove from heat and add pudding mix and oatmeal. ...
Mix and bring to a boil for 1 minute, stirring constantly. Remove from heat and stir in. Drop by teaspoons on waxed paper and chill.
Cream butter and ... 10 minutes until cookies begin to brown. ... and blend in powdered sugar. Gradually add vanilla and cream until spreading consistency.
In large bowl, ... apart on ungreased cookie sheets. Flatten to ... cools, add enough additional milk until frosting is of desired spreading consistency.
Cream together sugar ... degree oven until done, 10-15 minutes. You can drizzle a powdered sugar frosting or make 7 minute frosting to put on the cookies.
Mix the first 4 ingredients well in the mixer. Then add the salt and soda and mix again thoroughly before adding flour and nuts with a spoon. May be ...
Cream shortening and ... dough for several hours in refrigerator. Slice into 1/4-inch slices and bake on cookie sheet for 10 to 12 minutes in 350°F oven.
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