How To make 1996 2nd Place Winner: Shortbread Cookies
Ingredients
4
cups
flour, all-purpose
1
cup
brown sugar, light, packed
1
pound
butter, unsalted, softened
Directions:
1. Heat oven to 325 degrees F. Beat all ingredients in large bowl of electric mixer on medium-high speed until smooth, about 4 minutes.
2. Divide dough into 4 pieces. Roll out 1 piece of dough at a time on lightly floured surface to 1/16 to 1/8 inch thickness. Cut out dough with cookie cutters.
3. Bake cookies on ungreased baking sheet until pale brown and slightly firm to the touch, 8 to 10 minutes. Remove to cooling rack.
Decorate as desired.
How To make 1996 2nd Place Winner: Shortbread Cookies's Videos
Orange and Date Scones | Tuesdays with Annette | 4th May 2021
Annette Sym is the author of the Symply Too Good To Be True cookbook series 1 - 7 and has helped thousands lose weight and keep it off with her deliciously healthy recipes, Breakfast Shakes and mentoring. Cooking for 1 or 2 people RELEASED DECEMBER 2018 contains 96 pages and over 150 deliciously healthy easy-to-make recipes for singles or couples. Includes recipes adapted from cookbooks 1-7, PLUS 21 new recipes (3 new recipes for each of the 7 sections).
Opening the Box: Cookbook Collections
Join us on the first Friday of every month to explore and learn about the curious world of archives and manuscripts at the Richardson-Sloane Special Collections Center. Each month, we will cover a different topic relating to the use and study of archives and manuscripts. We will feature collections and examples of relevant materials during each presentation.
The presentation for March features our collection of locally-created cookbooks, newly accessible via the library's online catalog! It is open to anyone interested in learning more about our archives and manuscript collections.
490 Blue Ribbon Recipes cooking
490 Blue Ribbon Recipes
By Lane Sheridan
you can download this book for free from the link below THIS video
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TO DOWNLAD STORY CLICK HERE:
Book Synopsis
Blue Ribbon Recipes, 490 Award Winning Recipes is the very best of recipes from state fairs around the United States of America. From cakes and cookies and breads to jellies and main dishes this one cookbook has it all and you can't go wrong with a recipe that has been a winner in a state fair competition. Inside you will find recipes from the past as well as some of the newest creations that will surely please your family and friends.
Here are a few with page numbers:
12. 'Thyme' For Biscuits
13. 1776 Coffee Cake
14. 1986 Winner Praline Cookies
15. 1986 Winner: Almond Thumbprint Cookies
16. 1986 Winner: Butter Crisps
17. 1986 Winner: Chocolate Covered Cherry Cookies
18. 1986 Winner: Coconut Joys
19. 1986 Winner: Impatient Person's I'm Hungry Cookies
20. 1986 Winner: Praline Cookies
21. 1986 Winner: Rolled Animal Cookies
22. 1986 Winner: Sirups Kager (Danish Brown Spice Cookies)
23. 1988 1st Place: Fay Kuhn's Thumbprints
24. 1988 2nd Place: Pat Egan's Christmas Tree Cookies
25. 1988 3rd Place: Gloria Heeter's Best Gingerbread Cookies
26. 1989 1st Place: Melt Aways
27. 1989 2nd Place: Great-Grandma's Gingerbread Cookies
28. 1989 3rd Place: Cinnamon Toffee Bars
29. 1989 Honorable Mention: Butter Cookies You'd Eat In A Dre
30. 1989 Honorable Mention: Dottie's Mexican Wedding Cookies
31. 1989 Honorable Mention: Jelly Christmas Eyes
32. 1990 1st Place: Nut Crescents
33. 1990 2nd Place: Mom's Sugar Cookies
34. 1990 3rd Place: Shortbread Sheep
35. 1991 1st Place: Caramel Pecan Treasures
36. 1991 2nd Place: Oma's Almond Cookies
37. 1991 3rd Place: Christmas Ginger Cookies
38. 1992 1st Place: Gingerbread Bears
39. 1992 2nd Place: Pecan Tassies
40. 1992 3rd Place: Chocolate Mint Sticks
41. 1993 1st Place: Ginger Cookies
42. 1993 2nd Place: Mozart Cookies
43. 1993 3rd Place: Empires
44. 1993 3rd Place: Springerle
45. 1993 Gravenstein Apple Fair - Apple Pie Grand Champion
46. 1994 1st Place: Rumprint Cookies
47. 1994 2nd Place: Surprise Packages
48. 1994 3rd Place: Kolachkes
49. 1995 1st Place: Swedish Spice Cookies
50. 1995 2nd Place: Brown Butter Maple Spritz
51. 1995 3rd Place: Christmas Rocks
52. 1995 4th Place: Friendship Cookies
53. 1995 5th Place: Joan's Little Joys
54. 1996 1st Place Winner: Chocolate Shots
55. 1996 2nd Place Winner: Shortbread Cookies
56. 1996 Honorable Mention: Kourambiethes (Almond Shortbread)
57. A To Z Veggie Casserole
58. Alaskan Snow Pie
59. Almond Apricot Coffee Cake
60. Almond Mice Cookies
61. Almond Pie
62. Almond Wow!! Pound Cake
63. Almond-Cashew Bars
64. Aloha Cake
65. Angel Pie
66. Annette's Chocolate Bars - Annette Schaefer
67. Apple Bars - Mary Ann Benrud
68. Apple Bread
69. Apple Custard Pie
70. Apple Harvest Blondies
71. Apple Nut Cake
72. Apple Pecan Pie
73. Apple Pie
74. Apple Quick Bread
75. Apple Rhubarb Bread
76. Apple Strudel
77. Applesauce Torte
78. Applesauce Walnut Bread
79. Apricot Nut Cookies
80. Apricot Pie 1
81. Apricot Tea Tart
82. Apricot Turnover Cake
83. Artichoke Crab Paella - Kristen Farrar Davis
84. Aunt Jo's Bavarian Apple Torte
85. Autumn Glory Pie
86. Avocado Pie
87. Avocado, Citrus, Jicama, And Persimmon Salad
88. Baby Artichokes And Sausage Rigatoni
89. Baby Cradles
90. Baby Nathan Bars
91. Baked Chicken With Banana Stuffing
92. Baked Green Banana Duckunoo
93. Baklava
94. Bamboo Boat Arawak
95. Banana Mars Soup
96. Banana & Fish Tea
97. Banana & Pineapple Salad W/Lemon French Dressing
98. Banana & Shrimp Curry
99. Banana A La Creole
100. Banana And Bacon Skewer
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Churchill's Confectionery Set of 2 Floral Tins With Cookies on QVC
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Churchill's Confectionery Set of 2 Floral Tins With Cookies
The fabulous floral scene that artfully decorates the outside of these cookie tins is as sweet as the cookies that wait inside! Share one (and stash one for yourself). From Churchill's Confectionery.
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1996 - US Food Packet Survival General Purpose Review
Today we are checking out a fantastic vintage ration from the mid 1990's! The small and might US Food Packet Survival General Purpose! It held up very well and I still would love to get my hands on some more of those cookie bars which were great! This ration has some real history with it and it has been in service for a very long time. This is an early version of the current generation that is still in production.
Hope you enjoy the video!
Thanks for watching.
LIVE COOKING: Making Christmas Cookies????
Join me this year as I bake my cookies for Christmas. On the docket: my grandma's Anise Cookies, Rugelach with a twist, Cinnamon Sugar Palmiers, Gluten-free Shortbread, and more! Come hang out and learn something new!
Time Stamps
14:35 - Making Rugelach Dough
37:25 - Making Anise Cookie Dough
1:16:15 - Making Palmiers
1:31:10 - Piping Anise Cookies
1:45:45 - Making Rugelach Filling and Forming Rugelach
3:06:40 - Making GF Shortbread
#baking #Christmas #cookies #holiday #traditions #baking #anisecookies #Anisplätzchen #rugalah #rugelach #palmiers #shortbread #glutenfree #glutenfreeshortbread #cooking #livestream #YouTube #Philly
Anise Cookies (Anisplätzchen) Recipe:
Rugelach recipe:
1/2 pound cream cheese
1/2 pound unsalted butter
2 cups all purpose flour
1 cup sugar
2 tsp. cinnamon
Blend cream cheese, butter and flour. Divide dough into 3 parts, wrap in plastic wrap and refrigerate at least an hour or overnight. Mix sugar and cinnamon. Roll dough part into a 9 circle using the cinnamon/sugar mixture, generously, on the top and bottom of the dough to prevent sticking when rolling out. Add desired fillings, then use a pizza cutter to cut circles into 16ths. For the walnut rugelach, generously sprinkle finely walnuts on top before cutting. For the walnut fig rugelach, spread fig jam and then sprinkle finely walnuts on top before cutting. For the chocolate filling, generously sprinkle the filling recipe from the link on top before cutting.
Palmiers Recipe:
Gluten Free Shortbread Bites recipe:
Chocolate Dipped Maple Pecan Biscotti Recipe:
4 1/2 T. unsalted butter, softened
3/4 cup plus 3T. sugar
2 1/4 cup plus 3T. flour
1 1/2 tsp. baking powder
pinch salt
3 eggs
2/3 cup chopped pecans
3/4 - 1 tsp. maple extract
Preheat oven to 350. Line a baking sheet with parchment paper. Beat the butter and sugar together in a bowl for 1 minute. A baking powder, salt and mix until just combined. Add extract, eggs (one at a time) beating and scraping bowl. Add nuts and mix until just combined. If the dough isn't coming together into a ball, add water one teaspoon at a time until it does. Transfer to a lightly floured surface and shape into two logs flattening. Transfer to the cookie sheet. Bake for 15-20 minutes until fully cooked and lightly browned. Take out and cut, using a serrated knife, into 1/2 inch slices. Place them cut side up on the parchment lined cookie sheet and bake for 12 minutes. Then flip and bake for an additional 10-12 minutes until fully cooked and golden brown and crisp. I like to dip the long sides in dark chocolate once fully cooled.
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