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co-co cookies

[expand title=’Ingredients’]3]Eggs 2]Tes.Extra vanalla 4]Cups flour
3]Cups suga 4]Cups peanutbutter 1]pinch salt
1]Pinch bakeingsoda 2/1]Grease 1]Cup butter
1/2]Cup milk.
[/expand]

Preparation:
Roll them and put them in the pan and take a fork and put fork sign in it so it can be flat not real flat just a little then make sure you had grease the pan put the in their and then in the oven make sure the oven is on 350. Thank You.

Greek Cookies

[expand title=’Ingredients’]1 lb. sweet butter or low fat, low cholesterol margarine
2 c. sugar
5 eggs or egg substitute
1 tsp. vanilla
1 oz. of anizette (or whiskey)
3 tsp. baking powder
2 1/2 lbs. all-purpose flour[/expand]

Preparation:
In large bowl mix together flour and baking powder and set aside. Cream butter in electric mixer until soft. Blend sugar with butter, add eggs one by one (or egg whites and blend well). Add anizette (or whiskey) and vanilla, mix thoroughly. Take all these ingredients and pour into a flour mix and knead until dough can be rolled without breaking. Using butter on hands roll dough into different shapes (small amounts of dough to make the shapes). Place cookie on ungreased cookie sheets. Brush tops of cookies with egg and milk mixture. Bake in 350 degree oven for 15 minutes on top rack or 5 to 20 minutes on middle rack. Makes 120 cookies.

Ginger Snaps

[expand title=’Ingredients’]1 c. oat bran
3/4 c. flour
1 tsp. baking powder
3/4 tsp. each cinnamon & ginger
1/2 tsp. cloves
1/4 c. canola oil
1/4 c. light corn syrup
2 egg whites
1/2 c. sugar[/expand]

Preparation:
Preheat oven to 375 degrees. Spray 2 cookie sheets with cooking spray. In a mixing bowl blend oat bran, flour, baking powder, cinnamon, ginger and cloves. In a small bowl combine oil and corn syrup. Beat egg whites until almost stiff. Slowly, about 1/4 cup at a time, add sugar to the whites and continue to beat until stiff and glossy. Stir the liquid ingredients into the dry ones. They will remain crumbly. Stir in half of the egg whites to the oat bran batter to lighten and moisten it, then stir in the other half of egg mixture. Stir until the oat bran and spice mixture and egg whites are well mixed. Drop by teaspoonsful onto the prepared cookie sheets and bake for 10 to 12 minutes. Watch closely as they will burn quickly. Calories: 64. Fat: 3.59 grams. Cholesterol: 0. Sodium: 6.07 milligrams.

Oatmeal Munchies

[expand title=’Ingredients’]1 c. oat bran, pulverized into flour
1/2 c. flour
1/2 c. oatmeal
1/2 c. brown sugar
2 tsp. baking powder
1/2 c. chopped dates
4 egg whites, or 1/2 c. egg substitute
2 tbsp. canola oil
2 egg whites
1/2 c. brown sugar[/expand]

Preparation:
Preheat oven to 350 degrees. Spray an 8 inch square baking pan with cooking spray. Combine pulverized oat bran, flour, oatmeal, brown sugar and baking powder; stir in dates. In a small bowl combine the 4 egg whites or egg substitute, oil and vanilla. Add to the dry ingredients, with your hands mix and squeeze the ingredients together until you have formed a dough that just holds together. Pat the dough into the prepared baking pan. Beat the 2 egg whites until stiff, then gradually add the brown sugar, a tablespoon at a time until all of it has been mixed. Spread over the dough and bake for 45 minutes. Cool to room temperature and cut into squares. Calories: 128. Fat: 2.4 grams. Cholesterol: 0. Sodium: 84 milligrams.

Sugar Free Almond Cookies

[expand title=’Ingredients’]1/2 c. margarine, softened
6 tsp. artificial sugar, Sweet and
Low either brown or white
1 egg
1 tbsp. water
1 tsp. almond extract
1 1/4 c. flour
1/2 c. finely chopped almonds (optional)[/expand]

Preparation:
Beat margarine and sugar. Add egg, water, almond, stir in flour and nuts. Drop by teaspoonfuls on ungreased cookie sheets, flatten with fork and bake at 400 degrees for 6 minutes.

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