AUNT LISL'S BUTTER COOKIES
Steps:
- Child: In a bowl, cream the butter and sugar. Then mix in the eggs, brandy, salt, vanilla, and flour. Let rest for at least 30 minutes in the refrigerator.
- Adult with Child: Roll out the dough to 1/8-inch thick. Preheat oven to 350°F.
- Child: You can either use cookie cutters or use the point of a toothpick like a knife to cut out cookies in any shapes you want. Let your imagination run free; how about dreidels, Stars of David, candles with flames attached, the four Hebrew letters on the dreidel?
- Once you have cut out the cookies, gently place them on the baking sheet. Then either brush them with egg yolk and sprinkle with nuts and raisins or brush with egg white and sprinkle with blue sugar.
- Adult: Bake for about 10 minutes, or until golden brown. Use a metal spatula to gently remove each cookie from the baking sheet to a cooling rack or flat plate.
AUNT LISL'S BUTTER COOKIES
Steps:
- In a bowl, cream the butter and sugar. Then mix in the eggs, brandy, salt, vanilla, and flour. Let rest for at least 30 minutes in the refrigerator. Roll out the dough to 1/8- inch thick. Preheat oven to 350 degree. You can either use cookie cutters or use the point of a toothpick like a knife to cut out cookies in any shapes you want. Once the cookies have been cut out, gently place them on the baking sheet. Then either brush them with egg yolk and sprinkle with nuts and raisins or brush with egg white and sprinkle with blue sugar. Bake for about 10 minutes, or until golden brown. Use a metal spatula to gentle remove each cookie from the baking sheet to a cooling rack or flat plate.
AUNT NANCY'S PEANUT BUTTER FUDGE
Make and share this Aunt Nancy's Peanut Butter Fudge recipe from Food.com.
Provided by Mayniac May Family
Categories Candy
Time 25m
Yield 30 serving(s)
Number Of Ingredients 7
Steps:
- Mix in bowl- peanut butter and marshmellow cream and set to side.
- Mix sugar, butter, milk in saucepan and bring to a boil.
- Boil for 5 minutes.
- Remove from heat.
- Mix everything together. (easier if you use a mixer on stir).
- Put in cookie sheet. (lined with a wax paper).
- Let cool and harden.
AUNT REBA'S OATMEAL COOKIES - BONNIE STERN
Bonnie writes: "These are the best oatmeal cookies ever". I have to agree. Crispy edges, chewy center, great flavour. Everything a good cookie should be. From her book "Friday Night Dinners. These are also great with chocolate chips in place of the nuts. Yummmm.
Provided by Diana 2
Categories Dessert
Time 28m
Yield 60 cookies
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter with both sugars. Beat in egg, vanilla and almond extracts.
- In a separate bowl, combine flour, baking soda and salt.
- Add flour mixture to the butter mixture, and stir Stir in oats and walnuts, if using.
- Roll dough into small balls, about 1 tbsp each. Place balls on parchment lined baking sheets and press very flat with a fork or flat bottom of a glass dipped in flour.
- Bake in a preheated 350*F oven for 8 - 12 minutes.
- Cook on wire racks.
Nutrition Facts : Calories 60.5, Fat 3.4, SaturatedFat 2, Cholesterol 11.2, Sodium 64.7, Carbohydrate 6.9, Fiber 0.4, Sugar 2.7, Protein 0.8
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