Subj : 12/4 Nat'l Cookie Day -
To : All
From : Dave Drum
Date : Tue Dec 03 2024 05:43 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Holiday Cookies
Categories: Desserts, Snacks, Chilies
Yield: 36 Servings
2 1/2 c All-purpose flour
1 1/2 ts Baking powder
1/4 ts Salt
1 c Unsalted butter; softened
3/4 c Sugar
2 lg Egg yolks
1 ts Vanilla extract
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1 lb Confectioners sugar
5 tb Meringue powder or powdered
- egg whites
1/3 c Water
Ground cayenne (for red)
+=OR=+
Ground green chile (for
- green)
Combine flour, baking powder and salt in a bowl; set
aside.
In mixer bowl, beat butter and sugar until fluffy, 3
minutes. Beat in yolks and vanilla. Add flour mixture
and combine. Wrap dough in plastic wrap, chill 1 hour.
WHEN READY TO BAKE: Roll dough to 1/4" thick on a
floured surface. Cut as shapes desired. (Dough scraps
can be re-rolled up to 2 times.)
Bake at 350§F/175§C for 10 to 12 minutes. Cookies can
be stored airtight for up to 5 days.
MAKE THE ICING: Mix together sugar, meringue powder
and 1/3 cup water on low speed to soft peaks, scraping
down sides of bowl, about 10 minutes. (If not using at
once, store airtight at room temperature up to 3 days;
stir before using.)
Divide into bowls and color icing with ground chile
and food colouring as desired. Transfer immediately
into piping bags.
Makes 2 1/2 cups icing total
Uncle Dirty Dave's Kitchen
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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Crispy Oatmeal-Raisin Cookies
Categories: Cookies, Snacks, Desserts, Grains, Fruits
Yield: 22 Cookies
1 1/2 c Old-fashion oats: (not quick
- cooking)
1/2 c All-purpose flour
1/2 c Whole wheat flour
2 ts Ground cinnamon
1/2 ts Baking soda
1/4 ts Salt
1/3 c Butter; room temp
1/4 c Granulated sugar
1/2 c Dark brown sugar
1 lg Egg
1 ts Vanilla extract
1/4 c Raisins
Set the oven @ 350ºF/175ºC. Line baking sheets with
parchment paper and set aside.
Combine the oats, all-purpose flour, whole wheat flour,
cinnamon, baking soda, and salt in a medium bowl and whisk
to mix well. Set aside.
Combine the butter-flavored spread, granulated sugar, and
brown sugar in a large mixing bowl and beat at medium
speed until mixture is fluffy. Beat in the egg and
vanilla. Add the oat mixture and beat at low speed until
moistened. Stir in raisins.
Drop mounds of dough, 2 level tsp each, 2" apart on the
prepared baking sheets. Bake until bottoms of cookies are
lightly browned but centers remain soft, 10 to 12 minutes.
UDD notes that: I like this type of cookie more chewy
than crisp - so, I pull them from the oven a bit early.
Cool cookies on baking sheets on wire racks for 2 minutes.
Remove from baking sheets and cool completely on wire
racks. The cookies can be covered in an airtight container
and stored at room temperature up to 2 days
Servings: 22
Nutritional Facts: Calories 98 g, Calories from Fat 26 g,
Total Fat 3 g, Saturated Fat 1 g, Cholesterol 10 mg,
Sodium 83 mg, Total Carbohydrate 17 g, Dietary Fiber 1 g,
Sugars 8 g, Protein 2 g
From:
http://www.diabeticconnect.com
Uncle Dirty Dave's Kitchen
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... "A short saying oft contains much wisdom" -- Sophocles
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