ANGEL SUGAR CRISPS
Whenever I've taken this sugar crisp recipe to church coffees, I've had women come into the kitchen and request the recipe. You'll enjoy this sugar cookie's secret ingredient-brown sugar! -Annabel Cox, Olivet, South Dakota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, cream butter, shortening, sugars, egg and vanilla until light and fluffy. Sift together flour, soda, cream of tartar and salt. Add to creamed mixture; mix until blended. Shape into large marble-size balls. Dip half of ball into water, then in sugar. Place, sugared side up, on ungreased baking sheets. Bake at 400° for 6 minutes or until done. Cool.
Nutrition Facts : Calories 161 calories, Fat 8g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 145mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
CINNAMON SUGAR CRISPS
This is the easiest, yummiest snack around. It definitely satisfies a sweet tooth.
Provided by KELLYNDOUG
Categories Desserts
Time 15m
Yield 32
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Lay the wonton wrappers out flat on a baking sheet. Brush evenly with melted margarine. Sprinkle 1/4 teaspoon of cinnamon sugar over the top of each one.
- Bake for 5 minutes in the preheated oven, or until crisp. Remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 32.2 calories, Carbohydrate 5.8 g, Cholesterol 0.7 mg, Fat 0.6 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 51.6 mg
VANILLA CRISPIES
Steps:
- In a medium bowl, cream together butter and sugar. Add egg and vanilla; continue to cream until smooth. Sift together the flour, baking soda, and cream of tartar; stir into the creamed mixture until well blended. Refrigerate dough for at least 1 hour.
- Preheat oven to 375 degrees F ( 190 degrees C ).
- Roll dough into 1 inch balls and place onto a cookie sheet. Cookies should be at least 2 inches apart. Lightly grease the bottom of a glass, dip it into the granulated sugar, and press the cookies down slightly. Bake for 8 to 10 minutes, until golden brown. Remove from the baking sheet to cool on wire racks.
Nutrition Facts : Calories 98.8 calories, Carbohydrate 12 g, Cholesterol 18.7 mg, Fat 5.3 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 3.3 g, Sodium 55.9 mg, Sugar 6.7 g
CRISP SUGAR COOKIES
My grandmother always had sugar cookies in her pantry, and we grandchildren would empty that big jar quickly because they were the best! I now regularly bake these wonderful cookies to share with friends. -Evelyn Poteet, Hancock, Maryland
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Cover and refrigerate 15-30 minutes or until easy to handle. , Preheat oven to 350°. On a floured surface, roll out dough to 1/8-in. thickness. Cut into desired shapes using a 2-in. cookie cutter. Place 2 in. apart on greased baking sheets. , Bake 10 minutes or until edges are lightly browned. Remove from pans to wire racks to cool completely.
Nutrition Facts : Calories 117 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 105mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
BROWN BUTTER CRISPIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h45m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Cream the Brown Butter with both sugars in a stand mixer until well combined.
- Beat the eggs in a separate bowl. Add the vanilla and stir to combine. Add to the butter/sugar mixture and mix well.
- Combine the flour, salt and baking soda in a separate bowl. Mix carefully into the egg/butter mixture until well combined. Add the quick-cooking oats and mix well again. Add the finely chopped pecans and mix well to combine.
- Divide the dough in half and place each half of the dough on a sheet of waxed paper. Roll the dough into a log and wrap it tightly in the waxed paper. Now you can either chill or freeze the dough until later, or you can go ahead and slice and bake the dough.
- When you are ready to bake, preheat the oven to 350 degrees F.
- Slice the dough 3/4-inch-thick, then place on a cookie sheet about 2 inches apart. Bake until they are golden brown, about 10 minutes. Let cool on the cookie sheets.
- Add the butter to a medium skillet over medium heat. Allow it to melt and bubble up, swirling the pan to keep the butter moving around, for 3 to 4 minutes. When the butter is a medium golden brown, remove the pan from the heat (it will continue browning in the pan over the next 30 seconds or so!). Pour the butter (and any solids in the bottom of the pan) into a heatproof bowl and allow it to cool completely, about 30 minutes.
CLASSIC CRISPY RICE TREATS
Gooey marshmallows and crispy rice cereal come together in this recipe for the all-original favorite. We added a splash of vanilla extract and pinch of salt to give these sweet treats a palatable punch. Cut into squares, store between a few pieces of wax paper (to prevent any sticking) and enjoy for up to three days.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield Makes 24 cereal treats
Number Of Ingredients 7
Steps:
- Line a 9-by-13-inch baking dish with aluminum foil, leaving a 2-inch overhang on each of the longer sides. Spray the foil lightly with cooking spray.
- Melt the butter in a large pot over medium heat. Add the marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove from the heat and stir in the vanilla and salt.
- Working quickly, add the rice cereal to the pot and stir with a rubber spatula until evenly coated. Transfer to the prepared baking dish and press into an even, compact layer. (Spray your hands with a little cooking spray to keep them from sticking when pressing the cereal mixture into the pan). Decorate with toppings if using (see Cook's Note).
- Let sit at room temperature until firm, about 30 minutes. Cut into 24 squares. Store the cereal treats at room temperature in an airtight container for up to 3 days.
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