|Wine, The Vine And The Cellar|
|by Thomas George Shaw|
This scarce antiquarian book is included in our special Legacy Reprint Series. In the interest of creating a more extensive selection of rare hist...
Results 81 - 90 of 177 for caramel cookie
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. ...
Preheat oven to ... chocolate morsels and caramel bits. Drop by ... tablespoonfuls onto ungreased cookie sheets. Bake at ... dozen (2 1/4-inch) cookies.
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.
Melt together in heavy saucepan: Caramels, 1/2 cup ... refrigerate about 30 minutes. Mark in squares immediately after removing from refrigerator. Makes 36.
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 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.
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.
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.
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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