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Results 61 - 70 of 73 for italian almond cookies
Combine in bowl first 6 ... minutes until firm and lightly browned. Make depression in center while cookies are still warm and fill with preserves.
Cream butter and sugar thoroughly. Add eggs, one at a time and beat well. Sift flour, measure, sift again with baking powder and salt. Add ...
Beat eggs, sugar and anise ... then again for 10 minutes. May be stored in plastic bags in a can or box in a cool place. This is with all cookies.
1. Beat together all ingredients ... Dip tops of cookies in Frosty Topping. Store cookies ... additional milk, one teaspoon at a time, if necessary.
In large mixing bowl, combine ... fill centers with small amount of preserves. Allow jelly to set before storing cookies. Makes 3-4 dozen cookies.
In a large bowl combine ... small amount of any flavor jelly or preserves. Allow jelly to set before storing cookies. Yield: 3-4 dozen cookies.
67. ITALIAN BISCOTTI
Cream butter, sugar, and oil; mix well. Add eggs and flavorings; mix well. Add nuts, flour, and baking powder. Mix well. Refrigerate ...
In large bowl combine sugar, salt, butter, egg yolks and extracts at medium speed of mixer about 1 minute. Lightly spoon in flour to ...
Cream together sugar and shortening. Add eggs, 1 at a time, beating well after each egg. Add flavorings and beat a little longer. Add dry ...
Cream butter, sugar, anise flavor. ... flour mixture and almonds. Knead gently on floured ... until toasted, 15 to 20 minutes. Turn once to brown.
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