Spring Cookies Recipes - Lodge Cast Iron Cookware Canada
Spring Cookies Recipes
- A person of a specified kind
- (cookie) any of various small flat sweet cakes (`biscuit' is the British term)
- A small sweet cake, typically round, flat, and crisp
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- (cookie) the cook on a ranch or at a camp
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- (recipe) directions for making something
- (The Recipe) The Recipe is the third studio album by American rapper Mack 10, released October 6, 1998 on Priority and Hoo-Bangin' Records. It peaked at number 6 on the Billboard Top R&B/Hip-Hop Albums and at number 15 on the Billboard 200.. All Media Guide, LLC. Retrieved on 2010-01-01.
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- jump: move forward by leaps and bounds; "The horse bounded across the meadow"; "The child leapt across the puddle"; "Can you jump over the fence?"
- the season of growth; "the emerging buds were a sure sign of spring"; "he will hold office until the spring of next year"
- a metal elastic device that returns to its shape or position when pushed or pulled or pressed; "the spring was broken"
- The season after winter and before summer, in which vegetation begins to appear, in the northern hemisphere from March to May and in the southern hemisphere from September to November
- The period from the vernal equinox to the summer solstice
Gooey Fudgy Cookies!
Soo rich and Chewy and Gooey and Fudgy...Yep Chocolately Goodness!
3 cups powdered sugar
2/3 cup unsweetened Dutch-process cocoa powder
1/4 tsp. salt
2 to 4 large egg whites, at room temperature
1 Tbsp. pure vanilla extract
1 1/2 cups bittersweet chocolate chips
1. Preheat oven to 350 degrees F. Line two rimmed baking sheets with parchment paper (or silpat mats). If you use parchment paper, give it a light swoosh of nonstick spray.
2. In a large bowl, whisk together powdered sugar with cocoa powder and salt. Whisk in egg whites (start w/ just two) and vanilla extract and beat just until the batter is moistened. You’re looking for a brownie-like, thick and fudgy batter consistency. If it seems too thick, add another egg white– then a 4th one if it still seems too thick. Gently stir in chocolate chips.
3. Spoon batter onto the prepared baking sheets in 12 evenly spaced mounds per cookie sheet. I like to use a spring-release cookie scoop. Bake about 14 minutes, until the tops are glossy and lightly cracked. Slide the parchment paper (with the cookies) onto wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days.
Yield: 24 cookies
NOTE....... Yes these are Flourless...
The recipe is right....They do spread alot so place them a few inches apart on your cookie sheet!...
And yes even spray your parchment paper with nonstick spray..mine still tried to stick some what but we got er done :)
Recipe from ..
Spring Cookie Pizza Recipe
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
2 cups miniature marshmallows
1 cup spring-colored candy-coated chocolate candies
1/2 cup spring-colored miniature jelly beans
Spring-colored decors or candy sprinkles
1. Heat oven to 350°F. Line 12-inch pizza pan with foil; grease foil with shortening. Cut cookie dough into 1/4-inch slices; arrange evenly in pan. With floured fingers, press slices to form crust.
2. Bake 16 to 20 minutes or until deep golden brown. Immediately sprinkle marshmallows evenly over warm base. Bake 1 to 2 minutes longer or until marshmallows just begin to puff. Cool 5 minutes.
3. Use foil to lift crust from pan. Carefully remove foil from crust; place crust on serving platter or tray. Sprinkle with remaining ingredients. Cut into wedges or squares.
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