SPOON COOKIES
Provided by Celia Barbour
Categories Cookies Fruit Dessert Bake Kid-Friendly Jam or Jelly Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 30 sandwich cookies
Number Of Ingredients 9
Steps:
- Make dough:
- Fill kitchen sink with about 2 inches of cold water. Melt butter in a 2- to 3-quart heavy saucepan over moderate heat and cook, stirring occasionally, until butter turns golden with a nutlike fragrance and flecks on bottom of pan turn a rich caramel brown, 10 to 12 minutes. (Butter will initially foam, then dissipate. A thicker foam will appear and cover the surface just before butter begins to brown; stir more frequently toward end of cooking.) Place pan in sink to stop cooking, then cool, stirring frequently, until butter starts to look opaque, about 4 minutes. Remove pan from sink and stir in sugar and vanilla.
- Whisk together flour, baking soda, and salt in a small bowl and stir into butter mixture until a dough forms. Shape into a ball, wrap with plastic wrap, and let stand at cool room temperature 1 to 2 hours (to allow flavors to develop).
- Form and bake cookies:
- Put oven rack in middle position and preheat oven to 325°F.
- Press a piece of dough into bowl of teaspoon, flattening top, then slide out and place, flat side down, on an ungreased baking sheet. (Dough will feel crumbly, but will become cohesive when pressed.) Continue forming cookies and arranging on sheet. Bake cookies until just pale golden, 8 to 15 minutes. Cool cookies on sheet on a rack 5 minutes, then transfer cookies to rack and cool completely, about 30 minutes.
- Assemble cookies:
- While cookies cool, heat preserves in a small saucepan over low heat until just runny, then pour through a sieve into a small bowl, pressing hard on solids, and cool completely.
- Spread the flat side of a cookie with a thin layer of preserves. Sandwich with flat side of another cookie. Continue with remaining cookies and preserves, then let stand until set, about 45 minutes. Transfer cookies to an airtight container and wait 2 days before eating.
SPANISH PEANUT COOKIES
Make and share this Spanish Peanut Cookies recipe from Food.com.
Provided by Robb Dabbs
Categories Drop Cookies
Time 25m
Yield 48 cookies
Number Of Ingredients 14
Steps:
- Cookies: Combine flour, baking powder, baking soda; set aside.
- Cream butter and sugar. Add egg and beat well.
- Add all dry ingredients, blending after each addition.
- Drop by rounded teaspoon on ungreased cookie sheet.
- Bake at 350°F for 12-15 minutes.
- Drizzle Icing: Melt butter. Mix in confection sugar, hot water, and fresh lemon juice. Beat until smooth and drizzle over cooled cookies. (Add additional hot water if mixture is too thick).
Nutrition Facts : Calories 124.3, Fat 7.4, SaturatedFat 3.6, Cholesterol 15.3, Sodium 86.8, Carbohydrate 13.4, Fiber 0.8, Sugar 7.8, Protein 2
MARCO POLO PEANUT COOKIES
Really good crunchy cookie. I got this recipe many years ago from my grandmother.
Provided by V. Monte
Categories Peanut Desserts
Yield 12
Number Of Ingredients 10
Steps:
- Sift together flour, baking powder and salt. Cream sugars, shortening and egg.
- Add sifted dry ingredients to creamed mixture alternating with milk. Stir in bran flakes and peanuts. Mix well.
- Drop by teaspoonfuls onto greased baking sheet. Bake at 375 degrees F (190 degrees C) for 10-12 minutes until lightly brown. Store in airtight container.
Nutrition Facts : Calories 357.3 calories, Carbohydrate 45.5 g, Cholesterol 15.9 mg, Fat 18.1 g, Fiber 1.9 g, Protein 5.5 g, SaturatedFat 4.1 g, Sodium 249.4 mg, Sugar 26.3 g
MARCO POLO PEANUT COOKIES
Really good crunchy cookie. I got this recipe many years ago from my grandmother.
Provided by V. Monte
Categories Peanut Desserts
Yield 12
Number Of Ingredients 10
Steps:
- Sift together flour, baking powder and salt. Cream sugars, shortening and egg.
- Add sifted dry ingredients to creamed mixture alternating with milk. Stir in bran flakes and peanuts. Mix well.
- Drop by teaspoonfuls onto greased baking sheet. Bake at 375 degrees F (190 degrees C) for 10-12 minutes until lightly brown. Store in airtight container.
Nutrition Facts : Calories 357.3 calories, Carbohydrate 45.5 g, Cholesterol 15.9 mg, Fat 18.1 g, Fiber 1.9 g, Protein 5.5 g, SaturatedFat 4.1 g, Sodium 249.4 mg, Sugar 26.3 g
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