Makes 3 Dozen
3/4 cup strained bacon fat
1 cup sugar, plus more for rolling
4 tablespoons dark molasses
1 large egg
2 cups all-purpose flour
3/4 teaspoon salt
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon cinnamon
Heat oven to 350F. In the bowl of an electric mixer, cream together bacon fat and sugar. Beat in molasses and egg. Add the remaining ingredients; combine thoroughly.
Shape dough into walnut-sized balls, roll balls in sugar, and flatten with fingers on ungreased baking sheets. Bake for 10 to 12 minutes, or until cookies are golden brown and cracked on top.
Let cool on wire racks. Store in an airtight containter, up to 1 week.
Source: Christmas with Makes 3 Dozen
3/4 cup strained bacon fat
1 cup sugar, plus more for rolling
4 tablespoons dark molasses
1 large egg
2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon cinnamon
Preheat the oven to 350F. In the bowl of an electric mixer fitted with the paddle attachment, cream bacon fat and sugar. Beat in molasses and egg. Add the remaining ingredients; combine thoroughly.
Shape dough into walnut-sized balls, roll balls in sugar, and flatten with fingers on ungreased baking sheets. Bake until cookies are golden brown and cracked on top, 10 to 12 minutes. Transfer to wire racks to cool. Store in an airtight containter, up to 1 week.
Source: Christmas with Martha Stewart Living
Friday, September 26, 2008
Thursday, September 11, 2008
Candy Bars
2/3 cup butter or margarine
1 cup brown sugar
1 tablespoon vanilla extract
1/2 cup corn syrup
4 cups quick cooking oats
1 cup semisweet chocolate
2/3 cup Kraft peanut butter
Preheat oven to 350F. Lightly grease a 9x13 pan.
In a large bow, cream the margarine and sugar together.
Mix in the vanilla, corn syrup and oats
Pat this dough into the greased pan. Bake for 15-16 min.
Meanwhile, over low heat melt together the chocolat chips and peanut butter.
Allow the cookie base to cool slightly, then spread choco mixture on top.
Cool completely and cut into bars.
1 cup brown sugar
1 tablespoon vanilla extract
1/2 cup corn syrup
4 cups quick cooking oats
1 cup semisweet chocolate
2/3 cup Kraft peanut butter
Preheat oven to 350F. Lightly grease a 9x13 pan.
In a large bow, cream the margarine and sugar together.
Mix in the vanilla, corn syrup and oats
Pat this dough into the greased pan. Bake for 15-16 min.
Meanwhile, over low heat melt together the chocolat chips and peanut butter.
Allow the cookie base to cool slightly, then spread choco mixture on top.
Cool completely and cut into bars.
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