Food recipes
Border Sugar Cookies Recipe
Border Sugar Cookies Recipe Ingredients: butter, without salt sugars, granulated salt, table vanilla extract nuts, pecans potatoes, raw, skin wheat flour, white, all-purpose, unenriched candies, semisweet chocolate Di...
Border Sugar Cookies Recipe
Ingredients:
butter, without salt
sugars, granulated
salt, table
vanilla extract
nuts, pecans
potatoes, raw, skin
wheat flour, white, all-purpose, unenriched
candies, semisweet chocolate
Directions:
Preheat the oven to 350 degrees.
Line a cookie sheet with parchment paper.
Cream together the butter and sugar till light and fluffy.
Beat in the salt and vanilla.
Then add in the pecans and potato chips and mix well.
With a wooden spoon, stir in the flour just till it disappears.
Roll the batter into balls about the size of a large walnut and place on the parchment-lined cookie sheet, allowing plenty of room for spreading.
Coat the bottom of a heavy glass with butter and then dip in sugar.
Press and twist to flatten each ball into a 3-inch circle.
Bake 8 to 10 min or possibly till the edges turn lightly golden.
Transfer to racks to cold.
For an optional garnish, heat the chocolate in a bowl over a pot of simmering water.
Let cold slightly.
When cold sufficient to handle, dip your fingertips, or possibly the tines of a fork, in the chocolate and drizzle over the cookies.
Chill to set.
This recipe yields about 24 cookies.
Ingredients:
butter, without salt
sugars, granulated
salt, table
vanilla extract
nuts, pecans
potatoes, raw, skin
wheat flour, white, all-purpose, unenriched
candies, semisweet chocolate
Directions:
Preheat the oven to 350 degrees.
Line a cookie sheet with parchment paper.
Cream together the butter and sugar till light and fluffy.
Beat in the salt and vanilla.
Then add in the pecans and potato chips and mix well.
With a wooden spoon, stir in the flour just till it disappears.
Roll the batter into balls about the size of a large walnut and place on the parchment-lined cookie sheet, allowing plenty of room for spreading.
Coat the bottom of a heavy glass with butter and then dip in sugar.
Press and twist to flatten each ball into a 3-inch circle.
Bake 8 to 10 min or possibly till the edges turn lightly golden.
Transfer to racks to cold.
For an optional garnish, heat the chocolate in a bowl over a pot of simmering water.
Let cold slightly.
When cold sufficient to handle, dip your fingertips, or possibly the tines of a fork, in the chocolate and drizzle over the cookies.
Chill to set.
This recipe yields about 24 cookies.