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Results 111 - 120 of 397 for stiff dough
Knead well. Mold into neat small biscuits. Bake well. You will have a good sweet biscuit that will keep for weeks in a dry place.
Preheat oven to 350 degrees. ... of flour. If dough is not stiff, add 1/2 cup flour. ... cookie rack and store in a tight container. Freezes well.
113. ANISETTE COOKIES
Mix ingredients. Roll into very small pieces and shape in circle as big as a nickel. Bake at 350 degrees until slightly brown. Boil water ...
114. LEBKUCHEN
A satisfying, sweeter cookie with ... to make a stiff dough. Let stand 3 to ... cut. Bake in moderate oven. Frost with powdered sugar frosting.
115. SCONES
Bake on a cookie sheet at 450 degrees for 8 to 10 minutes. Make each scone about 2" wide.
116. LEMON COOKIES
Mix all ingredients together in large bowl. Roll out dough on floured counter. Cut in ... cracker like. Purchase ammonia and lemon oil at pharmacy
117. GINGERBREAD COOKIES
Combine sugar, molasses, butter, egg, ... to make a stiff dough. Roll thin, cut with ... Bake in moderate 325 degree oven for 10 to 12 minutes.
118. SHREDDED WHEAT BREAD
Pour 2 cups boiling water ... earlier) to make stiff dough. Let double in bulk; ... degrees about 45 minutes. Good for freezing. Makes 4 loaves.
Pour into bread pans and let stand 1 hour. Bake 50 to 60 minutes in 350 degree oven. Raisins or nutmeats may be added, if desired.
Cream sugar and lard. Add beaten eggs and remaining ingredients. Stir well after each ingredient. Roll out and cut into any shape you want. ...
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