Soldier Buttons Recipes

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SOLDIERS KISSES



Soldiers Kisses image

These cookies are so good and so easy to make! They are a favorite of ours. The recipe came from the WWII era. They were made by my great-grandmother.

Provided by p.d.miles

Categories     Desserts     Cookies     Meringue Cookies

Time 2h

Yield 24

Number Of Ingredients 3

2 egg whites
1 cup brown sugar
2 cups finely chopped walnuts

Steps:

  • Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
  • Beat the egg whites with an electric mixer until light and frothy; beat in sugar, about 1 tablespoon at a time, until incorporated. Continue beating until the mixture is thick and shiny, 1 to 2 more minutes. Lightly fold in the walnuts. Drop by heaping teaspoonful onto the prepared baking sheet.
  • Bake until dry to the touch, about 40 minutes. Cool thoroughly.

Nutrition Facts : Calories 99.9 calories, Carbohydrate 10.3 g, Fat 6.4 g, Fiber 0.7 g, Protein 1.8 g, SaturatedFat 0.6 g, Sodium 7.4 mg, Sugar 9.2 g

TURKISH SOLDIER BUTTONS COOKIES



Turkish Soldier Buttons Cookies image

Make and share this Turkish Soldier Buttons Cookies recipe from Food.com.

Provided by littlemafia

Categories     Dessert

Time 25m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 6

2 cups all-purpose flour
1 cup powdered sugar
1 cup butter, softened
1 egg
1 teaspoon vanilla
strawberry jam

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Lightly grease a cookie sheet.
  • Mix together flour, powdered sugar, butter, egg, and vanilla.
  • Shape dough in to 1-1/2 inch rounds; place on cookie sheet.
  • Press down the center with your thumb.
  • Fill each hole with jam.
  • Bake 12 minutes or until the bottoms are lightly browned.

SOLDIER'S BISCUITS (ANZAC BISCUITS)



Soldier's Biscuits (Anzac Biscuits) image

From the handwritten recipe book of Margaret E. Walker's grandmother. Brian Wilson states:"Soldiers Biscuit was one of the original names for these biscuits and was only changed to ANZAC sometime after the Gallipol landing. Therefore, you can date the Soldier's Biscuit recipe to somewhere most likely between 1914 and 1920 or so. The anzac recipe however, would be dated after 1927 as they didn't begin to include coconut until after this year."

Provided by PalatablePastime

Categories     Drop Cookies

Time 30m

Yield 18 approximately

Number Of Ingredients 7

2 cups flaked oats
1/2 cup all-purpose flour
1/2 cup sugar
1/2 cup butter
1 tablespoon golden syrup or 1 tablespoon honey
1 teaspoon baking soda
1 tablespoon boiling water

Steps:

  • Preheat oven to 180° C (350° F).
  • Combine oats, flour and sugar in a mixing bowl.
  • Melt butter and Golden Syrup (or honey) together over low heat.
  • Mix baking soda with water and add to the butter mixture.
  • Mix liquids with dry ingredients and mix well. Spoon dollops of mixture, about the size of a walnut shell, onto a greased tin, leaving as much space again between dollops to allow for spreading.
  • Bake in a preheated, 180° C (350° F) oven for 15-20 minutes. Cool on a wire rack and seal in airtight containers.

Nutrition Facts : Calories 150.2, Fat 6.3, SaturatedFat 3.5, Cholesterol 13.6, Sodium 107.4, Carbohydrate 20.6, Fiber 1.9, Sugar 5.9, Protein 3.3

EGGS AND SOLDIERS



Eggs and Soldiers image

Simple yet comforting soft-boiled eggs and buttered toast sticks. Use them to dip into the runny yolks to make this perfectly simple breakfast. Serve with a hot cup of tea.

Provided by Buckwheat Queen

Time 12m

Yield 1

Number Of Ingredients 4

2 medium eggs, at room temperature
½ teaspoon salted butter, at room temperature
1 slice white bread
1 pinch salt and ground black pepper to taste

Steps:

  • Place the eggs in a saucepan and cover with 1 inch cold water. Bring to a boil over medium-high heat, uncovered. Remove from heat, cover, and let stand for 2 minutes.
  • Spread butter over bread and cut into sticks. Slice tops off the eggs and season with salt and pepper. Serve with bread sticks for dipping.

Nutrition Facts : Calories 227.4 calories, Carbohydrate 13.4 g, Cholesterol 377.4 mg, Fat 12.8 g, Fiber 0.6 g, Protein 14.5 g, SaturatedFat 4.6 g, Sodium 479.7 mg, Sugar 1.8 g

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