[haudraufwienix]

have you made checkerboard cookies? they're very fun to do, especially for little kids.

[Unlopssesuj]

eww tofu

[Appenianags]

Originally posted by b etor
eww tofu
Staunch veggie-phobes have eaten those cookies and given them high praise without knowing they where eating TEH OMG SOY.

[Kamendoriks]

Originally posted by General Ludd



Staunch veggie-phobes have eaten those cookies and given them high praise without knowing they where eating TEH OMG SOY. i will cook them and see if i like them on thursday. i would tomorrow, but i'm babysitting.

[penpizdes]

I love French Lace, I have no recipe because I suck at baking

elephant ears are easy;puff pasty and sugar

also, at christmas we do sugar cookie pinwheel with one wheel normal and the other with red food coloring and peppermint extract

[Biradallo]

White Chocolate Macadamia Nut Cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 (12-ounce) package or 2 cups white chocolate chips
1 to 2 cups macadamia nuts, coarsely chopped
Preheat oven to 375*F (190*C).
In a medium bowl, mix together flour, baking soda and salt; set aside.
In large mixing bowl, with an electric mixer at medium speed, cream together the butter and both sugars until light and fluffy. Beat in the egg and vanilla. Gently stir in flour mixture until just combined. Fold in the white chocolate and
macadamia nuts.
Drop cookies by rounded tablespoonfuls onto a non-stick cookie sheet (or lined with parchment paper) about 1-inch apart.
Bake for 9 to 12 minutes or until lightly golden, turning cookie sheet around after 5 minutes to ensure even browning.
Transfer cookies to a wire rack and cool completely. Store in airtight container.

Makes about 5 dozen cookies.

[JoZertekAdv]

Texas. Pecans.

3/4 cup chopped pecans
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar, plus more for coating
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour

1 Preheat oven to 350°. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.

2 With an electric mixer, cream butter for about a minute. Add 1/3 cup sugar and cream until light, about 1 minute more. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.

3 Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet.

4 Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.

5 Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.

From Everyday Food magazine.

[ayWCZ7VT]

I do a similar cookie, lemon pecan dainties.

2/3 cup butter
1 cup sugar
1 egg
1 T grated lemon peel
1T fresh lemon juice ( can use bottle) fresh taste better
2 cups sifted flour
1 t baking powder
1/2 t salt
1 cup chopped pecans

Cream butter and sugar; add egg, lemon peel, and lemon juice; beat well. Sift dry ingredients; add to creamed mixture; mix well. Sitr in nuts.

Shape in rolls 2 inches across. Chill thoroughly. Slice very thin. Bake on greased cookie sheet at 350 degrees 12 to 15 minutes. Cool slightly before removing from pan. Makes 5 dozen cookies.

You don't have to make two rolls you can make one long one if you want. The real key is to slice them very thin but still with a bit of substance. They are melt in your mouth good!