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Full Online Book HomeLearning KitchenCookies - Formed Cookies Lemon Crisp Cookies
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Cookies - Formed Cookies Lemon Crisp Cookies Post by :edwood Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1026

Click below to download : Cookies - Formed Cookies Lemon Crisp Cookies (Format : PDF)

Cookies - Formed Cookies Lemon Crisp Cookies

1 package (18.25) lemon cake mix
1 cup crisp Rice Krispies cereal
1 teaspoon grated lemon peel
1/2 cup butter, melted
1 egg, beaten

Preheat oven to 350 degrees.

In a large bowl combine the cake mix, Rice Krispies and grated lemon peel. Add the butter and egg and mix well. The dough will be crumbly.

Shape dough into 1-inch balls and place 2 inches apart on ungreased cookie sheets. Bake at 350 degrees for 10-12 minutes or until set. Allow cookies to cool on cookie sheets for 5 minutes. Use a spatula to remove cookies from cookie sheets and place on wire racks to cool completely.

Yield: 3 1/2 dozen cookies.
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Cookies - Formed Cookies Lemon Drop Wafers Cookies - Formed Cookies Lemon Drop Wafers

Cookies - Formed Cookies Lemon Drop Wafers
4 tablespoons unsalted butter -- room temperature 1 1/2 cups sugar 1 large egg Zest of 2 lemons -- finely chopped 2/3 cup all-purpose flour 1/4 teaspoon baking soda 1 Pinch salt 1/3 cup lemon drops(2 ounces of whole candies) -- crushed Heat oven to 350°. Line two baking sheets with Silpat baking mats or parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 cup sugar until light and fluffy, 3 to 5 minutes, scraping down sides of bowl twice. Add egg; mix on high speed until combined. Add

Cookies - Formed Cookies Lemon Cookies - Formed Cookies Lemon

Cookies - Formed Cookies Lemon
1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 1 ¼ cups sugar ½ cup applesauce ¼ cup canola oil 2 tablespoons fresh lemon juice 4 teaspoons freshly grated lemon zest In a large bowl, whisk flour, baking powder, baking soda and salt. In another bowl, whisk 1 cup sugar, applesauce, oil, lemon juice and lemon zest until smooth. Make a well in the dry ingredients and add wet ingredients. Stir until blended. Cover with plastic wrap and refrigerate until chilled, 30 minutes to 1 hour. ( The dough will keep in the refrigerator for up to 3 days.)