PASSOVER NUT COOKIES
PASSOVER NUT COOKIES
Ingredients| 1/4 cup softened margarine or butter 2 eggs 4 cups finely ground nuts of any kind (use blende 1/2 cup honey 1/4 teaspoon salt 1/2 teaspoon orange or lemon extract |
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Preparation
In a mixing bowl, cream together the margarine and eggs. Add the ground nuts, honey, salt, and extract. Beat well. Refrigerate at least 3 hours or even better overnight. Form dough into hazelnut-sized balls and place on a buttered baking sheet.
With the thumb, make a depression in the center of each ball. Fill depression with jelly, a nut piece or chocolate chips. Bake in a preheated 350 degree oven for 12 to 15 minutes or until browned. Makes 5 dozen delicious chewy cookies.
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PEANUT BUTTER COOKIES
Do not grease pans. Bake in 350 degree convection oven for 10 minutes. Adapt to your own oven.
Do not grease pans. Bake in 350 degree convection oven for 10 minutes. Adapt to your own oven.
Peanut Butter Cookies Ala Lois
1. Heat oven to 375F. 2. Cream together; shortening, peanut butter, both sugars and vanilla. Beat with electric mixer at medium speed for one minute. Add egg and milk. Beat until well blended. 3. Combine flour, baking soda, baking powder, and salt and add to creamed mixtu
1. Heat oven to 375F. 2. Cream together; shortening, peanut butter, both sugars and vanilla. Beat with electric mixer at medium speed for one minute. Add egg and milk. Beat until well blended. 3. Combine flour, baking soda, baking powder, and salt and add to creamed mixtu
PUDDING OATMEAL COOKIES
Mix flour with baking soda. Combine butter, the sugars and pudding mix in large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; stir in oats and raisins. Drop by rounded measuring teaspoonfuls onto ungreased baking sheets. Bake at 375 degrees for 10-12 minute
Mix flour with baking soda. Combine butter, the sugars and pudding mix in large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; stir in oats and raisins. Drop by rounded measuring teaspoonfuls onto ungreased baking sheets. Bake at 375 degrees for 10-12 minute
Pumkincookies
Preheat oven to 325 degress F. Grease cookiesheets. Cream butter,sugar and egg,vanilla and pumpkin, beat it all untill light and fluffy. Mix in dry ingridients, beat in cup by cup, mix all well. Drop on cookiesheets by teaspoonfulls, leave space they will spread out. Bake 20-25 minutes, or until
Preheat oven to 325 degress F. Grease cookiesheets. Cream butter,sugar and egg,vanilla and pumpkin, beat it all untill light and fluffy. Mix in dry ingridients, beat in cup by cup, mix all well. Drop on cookiesheets by teaspoonfulls, leave space they will spread out. Bake 20-25 minutes, or until
PUMPKIN COOKIES
Bake at 375 degrees for 12 minutes. Drop cookies (heap full for small cookies or 1 tablespoon for larger cookies). I get 6 dozen. Suppose to get 8 dozen smaller ones.
Bake at 375 degrees for 12 minutes. Drop cookies (heap full for small cookies or 1 tablespoon for larger cookies). I get 6 dozen. Suppose to get 8 dozen smaller ones.
PUMPKIN DROP COOKIES
Mix all ingredients in large bowl. Stir until smooth. 1 c. raisins 1 c. chopped walnuts Add nuts and raisins and mix until blended. Drop by rounded teaspoon on ungreased cookie sheet. Bake at 375 degrees for 12 to 15 minutes.
Mix all ingredients in large bowl. Stir until smooth. 1 c. raisins 1 c. chopped walnuts Add nuts and raisins and mix until blended. Drop by rounded teaspoon on ungreased cookie sheet. Bake at 375 degrees for 12 to 15 minutes.
Pumpkin Spice Cookies
Preheat oven at 350. Prepare baking sheet with cooking spray. In a mixing bowl, combine margarine, egg whites, and pumpkin. In another mixing bowl, combine flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, cloves. Mix wet ingredients with dry ingredients just until mois
Preheat oven at 350. Prepare baking sheet with cooking spray. In a mixing bowl, combine margarine, egg whites, and pumpkin. In another mixing bowl, combine flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, cloves. Mix wet ingredients with dry ingredients just until mois
QUICK AND EAZY PEANUT BUTTER COOKIES
Mix all ingredients. Roll into 1 inch balls. Roll into sugar. Place 2 inches apart on cookie sheet, cross with fork. Bake for 6-8 minutes, no longer. Cool and eat.
Mix all ingredients. Roll into 1 inch balls. Roll into sugar. Place 2 inches apart on cookie sheet, cross with fork. Bake for 6-8 minutes, no longer. Cool and eat.
QUICK BUTTER PECAN COOKIES
Mix above and place on Pam-sprayed cookie sheet 1 inch diameter balls. Bake at 350 degrees or until light golden brown around edges.
Mix above and place on Pam-sprayed cookie sheet 1 inch diameter balls. Bake at 350 degrees or until light golden brown around edges.
QUICK REESES COOKIE POPS
To assemble each cookie pop, spread about 1 teaspoon of peanut butter over flat side of vanilla wafer. Press end of wooden stick into peanut butter. Top with plain vanilla wafer, placing flat sides together. Melt chocolate chips and wax over low heat. Dip cookies either way over
To assemble each cookie pop, spread about 1 teaspoon of peanut butter over flat side of vanilla wafer. Press end of wooden stick into peanut butter. Top with plain vanilla wafer, placing flat sides together. Melt chocolate chips and wax over low heat. Dip cookies either way over
RAIN DROP COOKIES
Heat oven to 350 degrees. Prepare cake batter as directed on package, using egg whites. Spoon batter into paper-lined muffin pan, filling each cup 1/2 full. Bake as directed on package. Cool cupcakes in pan 15 minutes, then pierce with two-pronged meat fork at 1/4 inch intervals. Dis
Heat oven to 350 degrees. Prepare cake batter as directed on package, using egg whites. Spoon batter into paper-lined muffin pan, filling each cup 1/2 full. Bake as directed on package. Cool cupcakes in pan 15 minutes, then pierce with two-pronged meat fork at 1/4 inch intervals. Dis
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RICE COOKIE
Blend together first 4 ingredients until smooth. Add remaining ingredients. Mix well. Drop with teaspoon on non-stick cookie sheet. Shape and pat down with fork. Bake at 350 degrees for 10 to 12 minutes. Makes 2 dozen.
Blend together first 4 ingredients until smooth. Add remaining ingredients. Mix well. Drop with teaspoon on non-stick cookie sheet. Shape and pat down with fork. Bake at 350 degrees for 10 to 12 minutes. Makes 2 dozen.
RICE KRISPY COOKIES
Mix and blend shortening, sugars, eggs and vanilla. Add dry ingredients. Drop onto cookie sheet and bake at 350 degrees for 12 minutes.
Mix and blend shortening, sugars, eggs and vanilla. Add dry ingredients. Drop onto cookie sheet and bake at 350 degrees for 12 minutes.
SHOE STRING POTATO COOKIES
Melt chips over low heat. Add remaining ingredients. Drop on wax paper. Refrigerate.
Melt chips over low heat. Add remaining ingredients. Drop on wax paper. Refrigerate.
SOFT ANISE COOKIES
Cream sugar and shortening. Beat eggs into mixture. Add remaining ingredients. Mix well. Flour hands and make small round balls (they double in size when cooked). Dough is sticky so keep flouring hands. Top always looks white so cook only for 8 minutes at 350 degrees. When cool, dip into fr
Cream sugar and shortening. Beat eggs into mixture. Add remaining ingredients. Mix well. Flour hands and make small round balls (they double in size when cooked). Dough is sticky so keep flouring hands. Top always looks white so cook only for 8 minutes at 350 degrees. When cool, dip into fr
SOFT ITALIAN COOKIES
Mix all ingredients together. Dough will be easy to handle, take a little and make a ball as big as walnut. Bake 8 minutes. Place on cookie sheet at 350 degrees. Do not leave in oven too long. They harden, cool and frost.
Mix all ingredients together. Dough will be easy to handle, take a little and make a ball as big as walnut. Bake 8 minutes. Place on cookie sheet at 350 degrees. Do not leave in oven too long. They harden, cool and frost.
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