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Cinnamon Crispies
Greta Jacobson
2
2
½
1
¾
½
- 2 ½ cups flour
tablespoons sugar
teaspoon salt
package active dry yeast
cup water
1 egg
2 tablespoons margarine or butter
1 ½ cups sugar
3 teaspoons cinnamon
6 tablespoons finely chopped nuts, if desired
cup margarine or butter
Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup flour, 2
tablespoons sugar, salt and yeast; blend well. In small saucepan, heat water and ½ cup
margarine until very warm (120-130ºF). Add warm liquid and egg to flour mixture. Blend at
low speed until moistened; beat 3 minutes at medium speed. By hand, stir in 1 - 1 ½ cups
flour to make a stiff dough. Cover tightly; chill 2 hours or until dough is easy to handle. Turn
dough onto lightly floured surface. Roll to 18 x 10-inch rectangle; spread with 2 tablespoons
margarine. Combine 1 ½ cups sugar and cinnamon. Sprinkle ½ cup of mixture over dough.
Starting with 18-inch side, roll up tightly, pressing edges to seal. Cut into 18 1-inch slices.
On cookie sheet or large sheet of foil, spread remaining sugar-cinnamon mixture. Place slices,
one at a time, on mixture; roll each to 5-inch circle, turning once. Place crispies on ungreased
cookie sheets. Sprinkle each with 1 teaspoon nuts, if desired; press in gently. Heat oven to
400º. Bake 10-12 minutes or until golden brown. Remove from cookie sheets immediately;
cool completely. Makes 18 crispies. If crispier product is desired, place crispies on greased
cookie sheets.
Pistachio White Chocolate Chip Cookies
Gary Nelson
1
2
2
2
2
1
¼ cups butter or margarine, room temp.
cups light brown sugar
eggs
teaspoons vanilla
½ cups flour
1 teaspoon baking powder
½ cup rolled oats
1 (12 oz.) package white chocolate or vanilla
chips
1 1/3 cups natural California pistachios,
chopped
teaspoon baking soda
Cream butter with sugar. Beat in eggs and vanilla. Combine flour, baking soda, baking
powder, and oats. Gradually add flour mixture to butter mixture, mix well. Stir in chocolate
chips and 1 cup pistachios. Drop batter by heaping teaspoons onto ungreased baking sheets,
allowing for spreading. Sprinkle and press some of remaining pistachios on top of each. Bake
at 350º for 8-10 minutes, or until light golden. For chewy cookies, do not overbake. Let cool
awhile on cookie sheet to set. Makes 5 dozen.
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