Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenCookies - Sliced Cookies Walnut Spice Refrigerator Cookies
Famous Authors (View All Authors)
Cookies - Sliced Cookies Walnut Spice Refrigerator Cookies Post by :john3511 Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3219

Click below to download : Cookies - Sliced Cookies Walnut Spice Refrigerator Cookies (Format : PDF)

Cookies - Sliced Cookies Walnut Spice Refrigerator Cookies

1/2 pound (1 cup) butter
1 cup dark brown sugar
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
2 large eggs
3 cups flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 cup finely chopped walnuts


In the bowl of an electric mixer, cream together the butter, sugar, and vanilla until light and fluffy. Beat in the eggs one at a time. In another bowl, sift together the flour, cinnamon, cloves, allspice, ginger, cream of
tartar, and salt. Stir the flour into the butter mixture, stirring until it is just combined. Fold in the walnuts.

Shape the cookie dough into logs that are about 1 ? inches in diameter. Wrap in plastic wrap, then in foil, and store in the refrigerator for at least 5 hours and up to 1 week. (The dough may also be frozen for up
to 3 months; thaw it in the refrigerator for at least 24 hours before slicing and baking.)

When ready to bake, preheat the oven to 400 degrees Fahrenheit. Using a sharp knife, slice the cookies into rounds about a 1/2-inch thick. Transfer to cookie sheets lined with parchment paper and bake until they are very lightly browned, about 8 minutes.
If you like this book please share to your friends :
NEXT BOOKS

Cookies - Tart Cookies -  Tiny Holiday Tarts Cookies - Tart Cookies - Tiny Holiday Tarts

Cookies - Tart Cookies -  Tiny Holiday Tarts
1/2 cup butter or margarine, softened 1 3-oz package cream cheese 1 cup all purpose flour In a small mixer bowl beat together butter and cream cheese. Stir in flour. Cover and chill about 1 hour or till easy to handle. Shape into 1 inch balls. Press into bottom and up sides of ungreased mini muffin cups. Fill each with 1 rounded teaspoon of filling. Bake at 325 for 25 to 30 minutes ot till tests done. Remove and cool well. Makes about 24. Cranberry- Nut Filling: 1 egg1/2 cup packed brown sugar1 teaspoon melted butter or margarineand 1 teaspoon vanilla
PREVIOUS BOOKS

Cookies - Sliced Cookies Torticas De Moron (cuban Sugar Cookies) Cookies - Sliced Cookies Torticas De Moron (cuban Sugar Cookies)

Cookies - Sliced Cookies Torticas De Moron (cuban Sugar Cookies)
1 1/2 cups shortening 1 1/2 cups sugar 1/4 teaspoon salt 2 egg yolks 1/2 teaspoon fresh lime juice 1 teaspoon real vanilla extract 4 1/2 cups flour (more or less) 2 egg whites beaten with 1 tablespoon water Preheat oven to 325º F. Cream shortening and sugar with an electric mixer. Add salt and egg yolk, blend. Add lime juice and vanilla. Continue beating and add flour gradually until the mixture is stiff, but not too dry. Mix well. Roll the dough into a cylinder about 2 inches in diameter. Slice the cookies about 1/2-inch thick. Place on greased cookie
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT