Text 9775, 96 rader
Skriven 2014-02-12 04:36:00 av Dave Drum (73400.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Cookie Monsters #3
==========================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Red Currant-Poppyseed Thumbprints
 Categories: Cookies, Citrus, Snacks, Fruits
      Yield: 36 servings
 
      1 c  Butter; softened
    1/2 c  Sugar
      2    Egg yolks
      1 tb Orange liqueur or orange
           - juice
  2 2/3 c  All-purpose flour
      2 tb Poppy seeds
      2 ts Fine shredded orange peel
    1/2 ts Salt
    1/2 c  Red currant jelly; melted,
           - cooled
 
  Preheat oven to 350øF/175øC. In a large bowl, combine
  butter and sugar. Beat with an electric mixer on medium
  speed until combined. Add egg yolks and liqueur. Beat
  until combined, scraping side of bowl occasionally. In a
  small bowl, combine flour, poppy seeds, orange peel, and
  salt. Gradually add the flour mixture to the butter
  mixture, beating on low speed just until combined.
  
  Shape dough into 1-inch balls. Place balls 1 inch apart on
  an ungreased cookie sheet. Lightly press the tip of your
  thumb into the center of each ball of dough.
  
  Bake in the preheated oven for 10 to 12 minutes or until
  edges are lightly browned. If an indentation puffs up
  during baking, re-press your thumb (or if cookies are too
  hot, use the bowl of a measuring teaspoon) into each
  puffed-up cookie.
  
  Transfer cookies to a wire rack; let cool. Fill the center
  of each cookie with about 1/2 teaspoon of the jelly. Makes
  about 36 cookies.
  
  To Store: Layer filled cookies between waxed paper in an
  airtight container; cover. Store in the refrigerator for
  up to 3 days or freeze for up to 1 month.
  
  Better Homes & Gardens | Decmber 2012
  
  MM Format by Dave Drum - 23 December2012
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Snickerdoodle Drops
 Categories: Cookies, Chocolate, Snacks
      Yield: 30 servings
 
    1/2 c  Butter; softened
      1 c  Sugar
    1/2 ts Vanilla
    1/4 ts Baking soda
    1/4 ts Cream of tartar
      1 lg Egg
    1/3 c  Unsweetened cocoa powder
      1 c  All-purpose flour
      2 tb Sugar
      1 ts Ground cinnamon
 
  In a large mixing bowl, beat butter with an electric mixer
  on medium to high speed 30 seconds. Add the 1 cup sugar,
  soda, and cream of tartar. Beat until combined. Beat in
  egg. Beat in cocoa powder and as much of the flour as you
  can with the mixer. Stir in any remaining flour.
  
  Drop by slightly rounded teaspoons 2 inches apart onto an
  ungreased cookie sheet. Stir together remaining sugar and
  cinnamon. Sprinkle dough with sugar-cinnamon mixture. Bake
  in a 375øF/190øC oven for 9 to 11 minutes or until edges
  are firm. Cool on wire racks. Makes about 30 cookies.
  
  Store cookies in airtight container at room temperature up
  to 3 days or in freezer up to 1 month.
  
  Better Homes & Gardens | Decmber 2012
  
  MM Format by Dave Drum - 23 December2012
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
... It had only one fault. It was kind of lousy. -- James Thurber
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