27547 buttery finger cookies Recipes

whole natural almonds (with skins ), buttery sugar cookie dough recipe with adjustments and additions, ground cinnamon, seedless raspberry jam or red currant jelly, sugar for dusting

finger bananas, ripe & firm to the touch, butter, parmesan cheese, freshly grated

buttery herb cheese spread, assorted fresh herb sprigs and flowers

cookies and cream, butter, melted, cookie dough cream ice cream, softened, caramel ice cream topping, shaved semi-sweet chocolate, for garnish

unsalted butter, softened, sugar, salt, egg, pure vanilla extract, all-purpose flour, coarse sanding sugar (see cooks note)

all-purpose flour, baking powder, ground ginger, salt, unsalted butter, at room temperature, sugar, egg, milk, vanilla extract, cherry preserves, granulated sugar

butter, softened, sugar, egg yolks, vanilla, flour, salt, sugar, cocoa, milk, butter, vanilla

sugar, butter, softened, egg, vanilla, flour, baking powder, baking soda, english toffee bits, sugar

butter, softened (no substitutes), cream cheese, softened, vanilla, flour, sugar (or more or less depending on how sweet you preper your cookies), salt, chopped pecans, icing sugar, for rolling

buttery biscuit squares, self-rising flour, sugar, milk, butter, melted, all-purpose flour, make your own self-rising flour : place 1 1/2 tsp. baking powder and 1/2 tsp. salt in a measuring cup. add enough flour to measure 1 cup., combine flour , sugar and milk; mix well. turn onto floured surface; sprinkle with all-purpose flour. pat into 1/2-inch thickness. dip a knife in flour and cut into 3 x 2-inch pieces., pour butter into ungreased 13 x 9-inch baking pan. dip 1 side of each square into butter , turning carefully to coat. bake, uncovered, in preheated 450* f. oven for 10 minutes or until golden brown., makes 15 biscuits .

cookies and cream cake, basic yellow cake batter (i ll be posting later a basic yellow cake recipe that you can use if you have a little more time!), coarsely chopped chocolate cream sandwiches cookies (about 10-12 cookies) (i used oreo cookies), fluffy white icing, whole milk, all-purpose flour, unsalted butter, softened, granulated sugar, vanilla extract, sugar, finishing touch, ground chocolate sandwich cookies .

cookies (polish bows) - chruscik, egg yolks, tb sour cream, tb rum, ts vanilla, confectioners sugar, flour (sifted), ts baking powder, ts salt, tb sugar, oil for deep frying, beat the egg yolks with the sugar until well combined. add sour cream, rum and vanilla and mix until smooth. sift the flour, baking powder and salt and add it to egg yolk mixture, a little at a time. on a heavily floured surface knead the dough vigorously, punching and squeezing as much flour into it as it will take until the dough is no longer sticky (1/2 hour). separate dough into several portions and roll very thin. turn the dough and loosen often when rolling. the dough should look like parchment paper that you can see through. cut dough into strips approx. 1 1/2 inches wide, 4 inches long. make slit closer to 1 end and bring the longer end through the slit. heat oil to 375 degrees and fry quickly (only a few seconds) until golden not brown. turn only once. drain on paper towels. dust with confectioners sugar. makes 8 dozen.

cookie crumbs (14 whole graham crackers or 55 vanilla wafers or 35 small gingersnaps), sugar, salt, unsalted butter, melted

cookie crumbs (14 whole graham crackers or 55 vanilla wafers or 35 small gingersnaps), sugar, salt, unsalted butter, melted

all-purpose flour, baking soda, salt, butter, softened (no substitutes), coconut extract, white sugar, brown sugar, egg, flaked coconut

all-purpose flour, baking soda, cinnamon, salt, egg, lightly beaten, brown sugar, white sugar, melted butter, molasses, milk, flake oatmeal, raisins, chopped pecans

butter flavor crisco, sugar, milk, egg, vanilla, all-purpose flour, salt, baking powder

butter, softened, powdered sugar , sifted, vanilla, egg, flour, dried apricot, chopped, salt