Number Of Ingredients 6 Steps:
On a floured board roll out pieces of fough in a smaller portion so easy to work with. Cut in desired shapes with cookie cutters. Decorated as desired. Using a spatula or flat lifter place on geased cookie sheets and bake about 12 minutes or till lightly browned at 325F.
Time 1h25m Yield 60 Number Of Ingredients 6 Steps:
Place sheets of waxed paper onto a work surface. Stir sugar, cocoa, and evaporated milk together in a large nonstick saucepan over medium heat until mixture comes to a boil; boil for 5 minutes, stirring constantly. Remove from heat and stir butter and marshmallow creme into cocoa mixture. Quickly stir graham cracker crumbs into mixture. Drop cookies by the spoonful onto waxed paper; let stand until firm. Store in airtight containers.
Time 27m Yield 54 cookies Number Of Ingredients 10 Steps:
Cream butter until light and fluffy. Gradually add sugar and beat well. Beat in egg and vanilla. Stir in pineapple, sifted dry ingredients and raisins. Drop by teaspoon onto greased cookie sheet. Bake at 375 degrees for 12 minutes or until brown.
Time 1h Yield 70 Number Of Ingredients 12 Steps:
Preheat oven to 250 degrees F (120 degrees C). Place raisins, candied cherries, dates, and candied pineapple in a bowl; stir in 1/2 cup bourbon whiskey; set aside to soak. Beat butter and brown sugar together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the butter mixture; beat in vanilla extract and cinnamon with last egg. Stir pecans and fruit mixture into butter mixture; stir in self-rising flour alternately with remaining bourbon whiskey as needed to form a soft dough. Drop tablespoonfuls of dough 2 inches apart onto ungreased baking sheets. Bake in the preheated oven just until cookies begin to look dry, about 30 minutes. Cool cookies on a wire rack; store in a sealed container lined with waxed paper.
Time 1h50m Yield 1 bundt cake or 9x13 dish, 8 serving(s) Number Of Ingredients 13 Steps:
Grease and lightly flour baking pan. Preheat oven to 325°F Mix together dry Ingredients: sugar, soda, cake flour, salt, cinnamon, baking powder Drain can of pineapple juice from pineapple, saving the juice. Add the following to the dry mixture and beat for 3 minutes: Pineapple juice, eggs, oil, vanilla Stir in pineapple, carrots and (optional) pecans Bake in Bundt pan at 325 degrees for about 1 1/2 hours. (Can also be baked in 9 x 13 for about 45 minutes.). Cool for 10 minutes in pan before unmolding Frost with Currant-Nut Icing. Currant-Nut Icing 4 1/2 cups icing sugar (1 box) 2 Tablespoon vanilla 1 pkg (8 oz.) soft cream cheese 1/4 cup chopped walnuts 1/4 cup butter 1/4 cup currants 2 Tablespoon milk Plump currants by soaking in 1/3 cup of hot water for 5 minutes. Drain well. Beat sugar, cream cheese (I use laughing cow cheese), butter, milk and vanilla until smooth. Fold in walnuts and currants. Spread over cooled cake.
Time 40m Yield 3 dozen Number Of Ingredients 8 Steps:
Oven 350 Spread walnuts on baking sheet and toast turning frequently until golden brown about 10 minutes,remove,cool,and chop fine set aside. Grease a 15x10 jelly-roll pan With an electric mixer mix butter and sugar,beat in egg vanilla and salt,on very low speed add flour. Spread dough in jelly-roll pan bake 20 minutes or when it starts to pull away from sides of pan. Turn offoven sprinkle chocolate evenly over top let set in warm oven for 5 minutes or until soft then spread chocolate all over,sprinkle the walnuts on top chocolate. While still warm cut into diamond shapes cool in pan.
Time 1h Yield 72 Number Of Ingredients 18 Steps:
In a large bowl, cream together 1 cup white sugar and shortening until smooth. Stir in the egg yolks and molasses. Combine the flour, cream of tartar, baking soda, salt, cinnamon and ginger; stir into the molasses mixture alternately with the sour milk. Cover and chill for 30 minutes. Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface roll the dough out to 1/8 inch thickness. Cut into rectangular shapes (I like to use a Spam can). Place cookies 1 inch apart onto an ungreased baking sheet. Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Remove from baking sheets to cool on wire racks. To make the frosting, combine 1 1/2 cups sugar, vinegar, water and marshmallows. Mix well and place over a pot of simmering water. when the marshmallows have melted, stir in the egg whites. Remove from heat and beat with an electric mixer for 7 minutes. Stir in the vanilla and confectioners’ sugar until well blended. Frost cooled cookies.
Time 55m Yield 30 serving(s) Number Of Ingredients 5 Steps:
Mix the butter and the cream cheese in a large bowl then slowly add sifted flour until the ingredients form a soft dough. Cover and refrigerate for 2 hours. Sift some powdered sugar on a cutting board (just a dusting- enough so dough won’t stick when you roll it out). Gather a ball of dough the size of a walnut and roll on the cutting board into a circular shape. Sprinkle more powdered sugar as needed so the dought does not stick. Place a small spoonful (approx. 2 teaspoons) of pineapple preserves in the middle of the circle. Either roll the dough up or fold over and seal the edges. Place on a cookie sheet lined with parchment paper and bake at 350 degrees for 10-15 minutes (until the cookies begin to lightly brown on the bottom and edges.).
Yield 60 Number Of Ingredients 7 Steps:
Beat together cream cheese and margarine until well blended. Add flour, mixing well. Shape into a ball, cover and chill for 2 hours. In saucepan over medium heat, cook sugar and milk, stirring occasionally until milk boils and sugar is dissolved. Add the ground nuts. Remove from heat and let cool until mixture is of spreading consistency. Roll out chilled dough on lightly floured surface to a rectangle about 18 X 12 inches. Cut in half lengthwise. Spread each piece with milk/nut filling and roll up like a jelly-roll, starting from the long side. Cut each roll in half. Place seam side down on ungreased cookie sheets (two on a baking sheet). Leaving roll’s shape intact, cut into slices 1/2 inch thick almost to the bottom of the roll. Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes or till done. Remove from sheet and sprinkle with confectioners’ sugar. Cool on racks. Cut cookies all the way through. Refrigerate or freeze. Re-sprinkle with confectioners’ sugar before serving. Variations: A) In place of milk/sugar/nut filling, spread with ground filberts and red raspberry preserves. B) Before rolling, sprinkle chopped chocolate chips over milk/sugar/nuts filling.
Yield Makes 3 dozen Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees. Sift together flour, baking powder, and salt in a medium bowl. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 1/2 cups light-brown sugar on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla. Beat until fully combined. Add dry ingredients, and beat on low speed until combined. Drop batter in rounded teaspoons onto ungreased baking sheets about 2 inches apart. Bake until firm and barely golden, 10 to 12 minutes. Transfer pan to a wire rack to cool for 5 minutes, then transfer cookies from pan to wire rack. In a small saucepan, combine remaining 1 cup light-brown sugar and cream. Bring to a boil over medium heat. Cook, stirring constantly, for 2 minutes. Remove from heat. Add confectioners’ sugar, and whisk until smooth. (If frosting thickens, thin with cream.) Add pecan pieces. Place cookies on a cooling rack over a lined baking pan. Spoon about 1/2 teaspoon praline mixture onto each cookie.
