Home |
Search |
Today's Posts |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On Sat, 12 Feb 2011 23:56:20 -0500, "Ed Pawlowski"
> arranged random neurons and said: >? >"John Doe" > wrote >> >>> Others turned it into a "not allowed" theme, but go ahead >>> - be my guest... flaunt your ignorant newbieness all you want. >> >> It's called "freedom of speech". > >Very often the "freedom of speech" is dragged out to cover up a case of bad >manners. Which was my thought the so-called "Irvine 11" http://articles.latimes.com/2010/feb...ne23-2010feb23 OB: I'm also making some cookies for Bill's lunches this week - he gets the late afternoon munchies and I thought these might fill the bill <snort!>: @@@@@ Now You're Cooking! Export Format Almond Butter Cookies cookies 1 cup all-purpose flour 1/2 teaspoon baking soda 1/8 teaspoon salt 3/4 stick (6 tablespoo unsalted butter; softened 1/4 cup granulated sugar 1/4 cup packed light brown sugar 1 tablespoon corn syrup 1/2 teaspoon vanilla 1/4 teaspoon almond extract 1/2 cup sliced almonds with skins 4 1/2 oz; toasted and cooled com Whisk together flour, baking soda, and salt. Beat together butter, sugars, corn syrup, vanilla, and almond extract in a large bowl with an electric mixer at medium-high speed (use paddle attachment if you have a stand mixer) until pale and fluffy, about 2 minutes. Reduce speed to low, then add flour mixture and mix just until a dough begins to form. Add almonds and mix just until incorporated. Form dough into a rectangular log (about 12 inches long, 2 inches wide, and 3/4 inch thick). Wrap in wax paper and chill until firm, about 2 hours. Put oven rack in middle position and preheat oven to 325°F. Butter a large baking sheet. Cut half of log into 1/8-inch-thick slices with a thin sharp knife and arrange 3/4 inch apart on baking sheet. (Keep remaining dough chilled.) Bake cookies until golden, about 12 minutes, then transfer with a thin metal spatula to a rack to cool. Repeat with remaining dough. Cooks' notes: • Dough can be chilled up to 2 days, or frozen, wrapped also in plastic wrap, 1 month. Transfer frozen dough to refrigerator to thaw slightly at least 2 hours before slicing. • Cookies can be baked 3 days ahead and cooled completely, then kept in an airtight container at room temperature. Notes: Gourmet | August 2005 Yield: 5 dozen Preparation Time: 3 hr Terry "Squeaks" Pulliam Burd -- To reply, remove "spambot" and replace it with "cox" |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On Sun, 13 Feb 2011 11:20:05 -0800, Terry Pulliam Burd
> wrote: >On Sat, 12 Feb 2011 23:56:20 -0500, "Ed Pawlowski" > arranged random neurons and said: > >>? >>"John Doe" > wrote >>> >>>> Others turned it into a "not allowed" theme, but go ahead >>>> - be my guest... flaunt your ignorant newbieness all you want. >>> >>> It's called "freedom of speech". >> >>Very often the "freedom of speech" is dragged out to cover up a case of bad >>manners. > >Which was my thought the so-called "Irvine 11" > >http://articles.latimes.com/2010/feb...ne23-2010feb23 > >OB: I'm also making some cookies for Bill's lunches this week - he >gets the late afternoon munchies and I thought these might fill the >bill <snort!>: > >@@@@@ Now You're Cooking! Export Format > >Almond Butter Cookies > >cookies > snippage Girl, you and your cookies are keeping me busy. I can't tell you how many times I've had to make the Harris Ranch Pecan Drops, the most requested cookie. I have a co-worker that has a slight nut "issue" that brings Benadryl to work just so she can have one. I think if I make these also I could go into the cookie business. koko -- Food is our common ground, a universal experience James Beard www.kokoscornerblog.com Natural Watkins Spices www.apinchofspices.com |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
![]() |
||||
Thread | Forum | |||
A Date For Cybercat... | General Cooking | |||
Mushrooms for cybercat ;-D | General Cooking | |||
Cybercat: Do not look. | General Cooking | |||
Ping: Cybercat | General Cooking | |||
P-ing cybercat grainy brown mustard | General Cooking |