Cook over medium heat, stirring occasionally, until the mixture reaches a full boil. Boil for 1 minutes. Remove from heat and add vanilla. Then pour the mixture over the dry ingredients. Using a fork, stir the mixture until the dry ingredients are well coated. Drop by teaspoonfuls onto waxed paper. Work quickly since the mixture hardens rapidly. Let cookies stand until firm. Makes about 25 to 30 cookies.
0 Comments
Instructions:
Mix all wet ingredients first and then add dry ingredients. Bake in a Bundt pan for 1 hour and 15 minutes at 312 degrees and then fro 15 minutes at 325 degrees.
Instructions:
Combine sugar and cornmeal. Stir in eggs and buttermilk. Mix well. Add next 5 ingredients and mix well. Pour into pie crust and bake at 350 degrees for 45 minutes until set and slightly brown. Can be eaten warm, room temperature, or chilled.
Instructions:
In small bowl combine flour, baking powder, and salt. Set aside. In mixing bowl combine butter, sugar, brown sugar, and vanilla; beat until creamy. Add eggs one at a time and beat well. Gradually add flour mix and beat well. Stir in morsels. Spread evening into 10 x 15 pan sprayed with Pam. Bake at 350 degrees for 30 minutes. Makes 35 2-inch squares. Instructions:
Preheat oven to 375 degrees. Combine flour, baking soda, and salt in a small bowl. Beat butter, sugar, brown sugar, and vanilla in large bowl. Add eggs one at a time, beating well after each one. Gradually beat in flour. Stir in chocolate chips and nuts. Drop by rounded tablespoon onto baking sheet. Bake for 9 to 11 minutes or until golden brown. Wait 2 minutes before removing from sheet to cool. Makes about 4 dozen cookies.
Instructions:
Makes 4 1/2 dozen cookies. Storage tip: Stored in an airtight container, these cookies will keep for up to 5 to 7 days or freeze for up to 4 months. Source: Kathryn Moore and Roxanne Wyss |