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Results 81 - 90 of 650 for refrigerated cookies
Combine shortening, sugar, salt and beat thoroughly. Add nuts and mix well. Sift flour with soda, add to mixture and blend. Pack tight into ...
Cream butter and sugar. Add eggs and vanilla. Sift flour and soda two times and fold into egg mixture. Add nutmeats. Divide into 4 rolls. ...
Cream butter and sugar. Add ... refrigerator until firm enough to slice. Slice 1/2 inch thick. Bake 8 to 10 minutes at 350°F. Yield: 7-8 dozen cookies.
Mix sugar, butter, vanilla and ... cookie sheet. Bake until set, 8 to 10 minutes. Immediately remove from cookie sheet. (About 7 dozen cookies)
Cream butter, sugars and eggs. ... Makes 4 dozen cookies. Helpful Hints: Grease pan for 1st batch. Keep refrigerated up to 1 week, or ... is to the cookie.
Over low heat in heavy saucepan, melt morsels and peanut butter, stirring until blended. Remove from heat. Stir in Chinese noodles. Drop by ...
Beat butter for 30 seconds. Add sugar and beat until fluffy. Add milk and vanilla, beat well. Stir in flour, then cherries and pecans. ...
Sift together flour, baking powder and salt. Cream together sugar, shortening and beaten eggs. Add lemon juice and lemon flavoring. Add dry ...
Cream butter, eggs and vanilla. Add dry ingredients; mix well. Add dates, coconut and nuts. Roll 2" in waxed paper. Refrigerate 1 to 7 ...
In medium bowl, beat butter ... on baking sheets. Bake 15 to 18 minutes or until light brown. Remove to racks to cool. Makes about 72 cookies.
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