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Full Online Book HomeLearning KitchenCookies - Formed Cookies Blueberry Volcanos By Millie
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Cookies - Formed Cookies Blueberry Volcanos By Millie Post by :Closure Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3214

Click below to download : Cookies - Formed Cookies Blueberry Volcanos By Millie (Format : PDF)

Cookies - Formed Cookies Blueberry Volcanos By Millie

1 1/2 cups all-purpose flour
1/2 cup sugar, heaping
1/4 cup brown sugar, tightly packed, and heaping
3/4 tsp. baking powder
1/8 tsp. salt
1/2 cup 1/3 less fat baking sticks*, cut up
2 tsp. lemon extract (add a little more if you'd like)
1/4 cup egg substitute*
1/2 cup fresh or frozen blueberries, quartered


1/2 cup powdered sugar
1 tsp. lemon extract (more if desired)
1 Tbl. milk
3 large blueberries, chopped
1/4 cup all-purpose flour (for dusting hands)

Preheat oven to 375*F. Combine all cookie ingredients (except blueberries) in a large mixing bowl; mix on medium high speed until crumbly. Add blueberris and mix well (dough should be slightly sticky).

Flour hands and form dough into balls, placing a large plump blueberry in the center. Place on lightly greased cookie sheets and bake at 375*F for 5 - 8 minutes, or until light brown around edges.

Remove from oven and let cool one inute, remove from cookie sheets and let cool. When cooled, drizzle (or spread) with icing.

Icing - Combine all icing ingredients and mix until drizzling (or spreading) consistency, adding more liquid if needed. Drizzle over cooled cookies.

Variation - Plain lemon cookies - omit blueberries, and add 2 Tbl. water, refrigerate for one hour before baking. You can still roll a blueberry in the center for a delicious cookie.

** You may substitute 1/2 cup butter for the low fat baking stick, and also 1 whole egg for the eggbeaters, but they will be flat and not quite as soft. Still taste good though. :)
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Cookies - Formed Cookies Brandy Snaps By Toni2 Cookies - Formed Cookies Brandy Snaps By Toni2

Cookies - Formed Cookies Brandy Snaps By Toni2
1/2 c brown sugar 1/3 c margarine or butter, melted 1/4 c light molasses 1 TBL brandy 3/4 c all purpose flour 1/2 tsp ground ginger 1/2 tsp ground nutmeg In a mixing bowl, combine brown sugar, margarine, molasses and brandy. Stir in flour, ginger & nutmeg until thoroughly combined. Line a cookie sheet with foil. Lightly grease foil. Drop batter by level TEASPOONS 5 inches apart onto foil. Bake at 350 degrees for 5-6 minutes or until bubbly and deep golden brown. Let stand 2 minutes or until set.QUICKLY remove from foil. With FLAT side to the inside roll each

Cookies - Formed Cookies Birds Nests Cookies - Formed Cookies Birds Nests

Cookies - Formed Cookies Birds Nests
1/2 cup white sugar 1/2 cup brown sugar 1/2 cup butter or margarine 1/2 cup creamy peanut butter 1 egg 1/2 teaspoon vanilla 1 1/4 cup flour 3/4 teaspoon soda 1/2 teaspoon salt Preheat oven to 375 F.Mix first six ingredients together. Add dry ingredients and roll into walnut size balls and press into mini muffin tins. Bake in a preheated 375 degrees for 8-9 minutes. Remove from oven and immediately press peanut butter cup in each. Cool in pans 10 minutes then remove. Let set. Makes about 36 cookies.