Kids are coming for the weekend, so I’m trying some new cookies. Cranberry Pistachio Shortbread Cookies. Great flavor and natural festive colors Cranberry Pistachio Shortbread Cookies With only a few simple ingredients and one bowl, you’ll make the most buttery, festive cookies of the season. Ingredients 1
Ingredients 10 Tablespoons (2/3 cup; 145g) unsalted butter, softened to room temperature 3/4 cup (150g) packed light or dark brown sugar 2/3 cup (200g) unsulphured molasses 1 large egg, at room temperature 1 teaspoon pure vanilla extract 3 and 1/2 cups (437g) all-purpose flour, (spoon & leveled) 1 teaspoon
Ingredients 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 cup butter or margarine, softened 1 teaspoon vanilla 1 egg 2 1/4 cups Gold Medal™ all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup coarsely chopped nuts 1 package (12 ounces) semisweet chocolate chips (2 cups) Get
Whenever I meet someone who says they hate eggplant, I try to talk them down. They have usually been subjected to someone else’s very poor attempt at preparing this venerable vegetable. Undercooked chunks in a stew, eggplant parm gone wrong, and the list of possible infractions is endless. Eggplant prepared
Fall is in the air. That means colorful leaves, cooling temperatures and…soup. Nudged by a brisk morning, I started thumbing through cookbooks and found a recipe that caught my attention. Santa Fe Chowder is full of vegetables. The garden is still kicking out a healthy supply of veggies, so a