Ingredients
- 2½ cups flour
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 1 cup butter
- 1 cup white sugar
- 2 eggs, unbeaten
- 1 teaspoon almond extract
- 1 teaspoon vanilla
Preparation
- Sift together flour, baking powder and salt.
- Cream together margarine and sugar.
- Add eggs, one at a time, to margarine/sugar mixture.
- Add almond extract and vanilla to margarine/sugar mixture.
- Add sifted flour mixture to margarine/sugar mixture.
- Put dough into Spritz Cookie Press
- Press cookies onto baking pan
Baking Directions
- Preheat oven to 400 degrees. Bake for about 7 minutes. Watch real close.
Notes & Memories
- Do not refrigerate the dough.
- These cookies were a favorite of Grace.
Ingredients
- 2 eggs, beat slightly
- 1 tablespoon sugar
- 1 cup milk
- 1 cup flour
- ½ teaspoon vanilla
- A dash of salt
- peanut oil
Preparation
- Mix together all above ingredients except peanut oil
- Refrigerate for two hours Note: Judy usually lets batter sit in refrigerator overnight. She says that works best for her.
- Pour oil 3 inches deep into kettle. Heat to 365 degrees F.
- Heat Rosette Iron in in oil.
- Dip oil in batter.
- Let fry until oil stops bubbling.
- Drain on paper towel.
- Dip in powdered sugar.
Notes and Memories:
- If Judy put her 6 inch "burner with a brain" at 450 degrees the heat was about right.
- Favorite of Mark
Ingredients
- 1 cup brown sugar
- 1½ cups white sugar
- 3 eggs
- 1 tablespoon vanilla
- 4 cups flour
- 1 tablespoon soda
- 16 ounces dates
- ½ cup water
Preparation
- Cut dates real small.
- In a kettle over low heat, cook ½ sugar, ½ cup water and dates until thick and cool.
- Mix together all other ingredients.
- Roll out the dough between wax paper.
- Spread with date filling and roll up.
Freezing/Baking
Freeze or refrigerate
Slice and bak.
No details on oven temperature or baking time
Makes 3 rolls
