Bread: 1 pound loaf = 16 regular or 28 thin slices.Beans: 1 cup dry = 2 to 2 1/2 cups cooked.Barley: 1 cup raw quick-cooking = about 3 cups cooked.Bananas: 1 pound = 3 medium or 11/3 cups mashed.Apples: 1 pound = 3 medium or 3 cups sliced.Store cookies in an airtight container at room temperature for up to 4 days. Sprinkle with a bit of fresh nutmeg if you have it. Spread each cooled cookie with graze just over the center, leaving the edges of the cookie free of glaze. In a medium bowl, whisk together the glaze ingredients to thick but spreadable.Let the cookies cool on the baking sheet for at least 10 minutes before transferring to racks to cool completely. Bake for 12 to 14 minutes for larger cookies or 8 to 10 minutes for smaller cookies.Roll each cookie dough in a small bowl of cinnamon sugar. Press the dough evenly with your fingers or palm to 1/4-inch thickness. For smaller cookies use 1 Tablespoon for each cookie.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |