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Lemon Coconut Cookies Mix in a Jar recipe Layer the following in a quart-size jar, packing down well between layers:
2 1/2 cups all-purpose flour 1 1/2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon grated lemon peel 1 1/2 cups granulated sugar 3/4 cup coconut flakes
Attach the following instructions on a gift tag: Lemon Coconut Cookies: Heat oven to 400 degrees F.
In a large mixer bowl, combine contents of jar with 1 cup softened butter, 2 eggs and 1 tablespoon lemon juice. Beat at low speed, scraping the bowl often, for 2 to 4 minutes until well mixed. Drop rounded teaspoonsful of dough 2 inches apart onto ungreased cookie sheets. Bake for 7 to 10 minutes, or until the edges are lightly browned. Remove from the pans immediately. |
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Lemon Thyme Cookies Mix in a Jar recipe 2 1/2 cups all-purpose flour 1 teaspoon cream of tartar 1/2 teaspoon salt 3 tablespoons dried lemon thyme 1 1/2 cups granulated sugar
Sift together flour, cream of tartar and salt. Place on the bottom of a quart-size jar. Add the lemon thyme and then the sugar.
Attach the following instructions on a gift tag:
Lemon Thyme Cookies:
Cream 1 cup butter; add 2 large eggs and mix well. Work in contents of jar until well blended. Chill for 4 hours or overnight.
Heat oven to 350 degrees F.
Roll into walnut-size balls. Bake on greased cookie sheet for about 10 minutes |
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Pastel Easter Cookies in a Jar recipe Layer the following in a quart-size jar, packing down firmly:
1 3/4 cups all-purpose flour 1 teaspoon salt 3/4 teaspoon baking soda 1 1/4 cups firmly-packed brown sugar 1 1/2 cups pastel-colored candy coated chocolate pieces or pastel-colored vanilla chips
Attach the following instructions on a gift tag:
Pastel Easter Cookies:
Heat oven to 375 degrees F. Place sheets of foil on countertop for cooling cookies.
Combine 3/4 cup golden Crisco shortening, 2 tablespoons milk and 1 tablespoon vanilla extract in a large bowl and mix well. Add 1 beaten egg and then contents of jar. Mix until well blended. Drop rounded tablespoonsful of dough 3 inches apart onto ungreased baking sheet. Bake one baking sheet at a time for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. DO NOT OVER-BAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
Makes about 3 dozen cookies. |
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