27834 spritz cookies with four variations Recipes

butter, softened, egg yolks, all-purpose flour, white sugar, vanilla extract

butter, white sugar, egg yolks, almond extract, cake flour, baking powder, salt

butter, softened, white sugar, egg, vanilla extract, almond extract, all-purpose flour, cornstarch

gluten-free all-purpose flour, salt, unsalted butter, at room temperature, granulated sugar, extra-large egg , plus egg yolk, at room temperature, pure vanilla extract, colored sugar for sprinkling (optional), semisweet chocolate chips (optional)

flour, baking powder, butter or 1 1/2 cups margarine, sugar, egg, vanilla, almond extract (optional)

butter (no substitutions!), sugar, egg yolks, vanilla extract, almond extract, flour, salt

butter, sugar, egg yolks, salt, baking powder, almond extract, flour

soft shortening, sugar, egg yolks, vanilla (or 2 tsp almond extract), flour, salt

powdered sugar, crisco butter flavor all-vegetable shortening or 1 stick crisco baking sticks butter flavor all-vegetable shortening, egg, salt, water, vanilla extract, almond extract, pillsbury best all purpose flour, colored sugar crystals , if desired

butter, hard egg yolks, cooked , put through medium coarse strainer, sugar, almond extract, all-purpose flour , sifted

cookies (polish bows) - chruscik, egg yolks, tb sour cream, tb rum, ts vanilla, confectioners sugar, flour (sifted), ts baking powder, ts salt, tb sugar, oil for deep frying, beat the egg yolks with the sugar until well combined. add sour cream, rum and vanilla and mix until smooth. sift the flour, baking powder and salt and add it to egg yolk mixture, a little at a time. on a heavily floured surface knead the dough vigorously, punching and squeezing as much flour into it as it will take until the dough is no longer sticky (1/2 hour). separate dough into several portions and roll very thin. turn the dough and loosen often when rolling. the dough should look like parchment paper that you can see through. cut dough into strips approx. 1 1/2 inches wide, 4 inches long. make slit closer to 1 end and bring the longer end through the slit. heat oil to 375 degrees and fry quickly (only a few seconds) until golden not brown. turn only once. drain on paper towels. dust with confectioners sugar. makes 8 dozen.

cookie crumbs (14 whole graham crackers or 55 vanilla wafers or 35 small gingersnaps), sugar, salt, unsalted butter, melted

cookie crumbs (14 whole graham crackers or 55 vanilla wafers or 35 small gingersnaps), sugar, salt, unsalted butter, melted

all purpose flour, double-acting all purpose baking powder, salt, sugar, milk, eggs, melted butter, variation #1, brown sugar, favorite chopped nuts, cinnamon, variation #2, brown sugar, cinnamon, flour, butter, chopped nuts, variation #3, whole cranberries (you could use blueberries too), sugar, salt, grated orange rind, orange juice, variation #4, sugar, nutmeg, ginger, cinnamon, mace, sliced peeled apples

sea scallops, all-purpose flour, seasoned with salt and pepper, butter, garlic, finely chopped, white wine, italian parsley, finely chopped to yield 1/8 cup, butter, fine cornmeal, chopped tarragon, salt and pepper, sea scallops, extra-virgin olive oil, sea scallops, salt and pepper, basic tomato sauce , recipe follows, italian parsley, finely chopped to yield 1/8 cup, basil leaves , cut into chiffonade, white wine, extra-virgin olive oil, sea scallops, salt and pepper, dry white wine, garlic, finely chopped, hot chile flakes, anchovy fillets, rinsed and drained, capers, lemon, cut into wedges, extra-virgin olive oil, spanish onion, chopped in 1/4-inch dice, garlic cloves, peeled and thinly sliced, chopped fresh thyme leaves, or 1 tbsp dried, carrot, finely shredded, peeled whole tomatoes , crushed by hand and juices reserved, salt

butter or 1 cup margarine, sugar, beaten egg, vanilla extract, flour

butter or 1/2 lb oleo, sugar, egg, baking powder, almond extract, all-purpose flour