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Cookie Recipes
Baked |
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RIBBON COOKIES
1 1/2 cup flour
1 tsp baking powder
1/4 tsp.salt
1/2 cup shortening
1/2 cup sugar
1/2 tsp vanilla
1 egg beaten
1 oz. chocolate, melted
Mix and sift flour, baking powder and salt
Cream together shortening and sugar until light and fluffy
Add vanilla and egg
Add flour mixture to creamed mixture
Divide dough into 2 parts.
Add melted chocolate to one part.
Wrap each portion in wax paper and chill until firm.
Pat dough in alternate layers in a small rectangular pan
Chill until firm
Cut into 1/8 inch slices
Bake on ungreased cookie sheet in a 400 degree F. oven for
6-8 minutes
SNICKERDOODLES
1 cup margarine or butter
3/4 cup brown sugar, packed
3/4 cup sugar
2 eggs
1 3/4 cups flour, all purpose
2 cups rolled oats
1 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1 tbsp sugar
1 tsp cinnamon
In large bowl, beat together butter, brown sugar and 3/4 cup
granulated sugar until light and fluffy. Add eggs; mix well. In
medium bowl, combine flour, oats, 1 tsp cinnamon, soda and salt. Add
to sugar mixture; mix well. Drop by rounded teaspoonfuls onto greased
cookie sheet. In small bowl, combine remaining 1 tbsp sugar and 1 tsp
cinnamon, sprinkle lightly over each cookie. Bake in a 375 degree F.
oven for 8 - 10 minutes. Cool 1 minute on cookie sheet; remove to
wire cooling rack.
Makes 4 dozen.
Yum Yum Macaroons
2 egg whites
1/2 cup sugar
3 Tbs. flour
1/8 tsp. salt
1/8 tsp. vanilla
1 1/3 cup coconut
dark or milk chocolate, melted
Beat egg whites until foamy.
Then add sugar gradually while still beating the egg whites, beat
until stiff.
Fold in the remaining ingredients.
Fill a pastry bag with the mix, pipe onto cookie sheet lined with
parchment paper. Bake
in a preheated 350 degree F. oven for 12-15 minutes.
Cool macarooms on a rack.
Melt chocolate & dip the flat side of macaroon in the melted chocolete.
Place chocolate side up in the refrigerator until the chocolate is hard.
Makes 14 - 16 macaroons
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