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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. nto a large bowl, sift together: 2 cups

  3. 2 tsp soda,

  4. 1 cup sugar,

  5. sp. salt, 2 Tbsp.

  6. 1 cup plumped raisins

  7. plump pour boiling water over

  8. aisins and let

  9. 5 minutes then drain

  10. 1 1/2 cups

  11. 2 eggs,

  12. 1 stick softened

  13. argarine, 2 tsp.

  14. 1 can ready pie filling

  15. cherry, peach, blueberry, etc.). DO

  16. OT USE

  17. IXER OR PROCESSOR! Mix all at once (by

  18. hand -- it's easy), until you see no

  19. lour.

  20. ut into greased 9x13" pan or make

  21. cupcakes. Mix cinnamon and sugar and sprinkle

  22. enerously on top of dough. Bake at 350

  23. B0

  24. for 35-45 minutes. When you use

  25. pricot,

  26. each or blueberry pie filling, add 1/2 tsp

  27. almond extract plus the vanilla.

  28. his freezes

  29. icely or it will keep well for one week

  30. when kept covered. --

  31. MMMM-- Recipe via Meal-Master (tm)

  32. v8.04

Instructions Jump to Ingredients ↑

  1. Title: CINNAMON-NUT DIAMONDSCategories: COOKIESYield: 3 DOZSift together in bowl and reserve:

  2. cups sifted all-purpose flour1/2 tsp. salt1 tsp. ground cinnamonPut 1 cup soft butter or margarine in a large bowl. Add:

  3. C. packed light brown sugar1 tsp. vanilla extract1 egg yolkBeat with mixer until mixture is light and fluffy. Add:

  4. Flour mixture1/2 C. ground walnuts or pecans.

  5. Mix well.

  6. Spread in a greased 15x10x1" jelly roll pan. Brush with 1 egg, slightlybeaten. Sprinklewith 1/2 cup ground nuts, pushing them into the dough.

  7. Bake at 350=B0 25-30 minutes. Cut into 2" diamonds. Remove to wire racks tocool.

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