Food recipes
Butternut Balls II
Butternut Balls II Ingredients: butter, without salt sugars, granulated wheat flour, white, all-purpose, unenriched salt, table nuts, walnuts, english sugars, granulated water, bottled, generic spartan, real semi-swee...
Butternut Balls II
Ingredients:
butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
nuts, walnuts, english
sugars, granulated
water, bottled, generic
spartan, real semi-sweet chocolate baking chips,
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Cream the butter with 1/2 cup of the confectioners' sugar until light and fluffy.
Stir in the flour, salt and nuts; mix well.
Form the stiff dough into egg shapes about 1-1/2 inches long.
Bake at 350 degrees F (175 degrees C) for about 15 minutes.
Cool on rack.
Spread half of cookie with confectioners' sugar glaze or melted chocolate.
If desired, sprinkle with coconut, chopped nuts, colored sugar or decors.
Let sit until glaze is dry.
To Make Confectioners' Sugar Glaze: Combine 1 cup unsifted confectioners' with the water.
Stir until smooth.
To Make Chocolate Glaze: Melt the chocolate chips in a double-boiler or in microwave (stir every 15 second) until melted.
Pour slightly cooled glaze in a quart size freezer ziploc, snip tip of bag and drizzle over cookies.
Ingredients:
butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
nuts, walnuts, english
sugars, granulated
water, bottled, generic
spartan, real semi-sweet chocolate baking chips,
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Cream the butter with 1/2 cup of the confectioners' sugar until light and fluffy.
Stir in the flour, salt and nuts; mix well.
Form the stiff dough into egg shapes about 1-1/2 inches long.
Bake at 350 degrees F (175 degrees C) for about 15 minutes.
Cool on rack.
Spread half of cookie with confectioners' sugar glaze or melted chocolate.
If desired, sprinkle with coconut, chopped nuts, colored sugar or decors.
Let sit until glaze is dry.
To Make Confectioners' Sugar Glaze: Combine 1 cup unsifted confectioners' with the water.
Stir until smooth.
To Make Chocolate Glaze: Melt the chocolate chips in a double-boiler or in microwave (stir every 15 second) until melted.
Pour slightly cooled glaze in a quart size freezer ziploc, snip tip of bag and drizzle over cookies.