Twisty Cookies Food
TWISTY COOKIES
Scrumptious cookies with a tangy twist!!
Provided by Kristy
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Yield 30
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
- Combine white and brown sugar, butter and eggs. Stir in flour, baking soda and salt. The dough will be stiff.
- Stir in nuts, chocolate chips, rum and whiskey. Drop dough by tablespoonful onto cookie sheet. Bake 8 to 10 minutes.
Nutrition Facts : Calories 207.1 calories, Carbohydrate 28.5 g, Cholesterol 20.5 mg, Fat 9.9 g, Fiber 1.8 g, Protein 3.2 g, SaturatedFat 5.2 g, Sodium 109.4 mg, Sugar 20.4 g
TASTY COOKIES
Another healthy lunchbox treat to try soon. Please note, the ingredient mixed fruit should in fact be Fruit medley. Robern make a nice one that has dried apple, raisins etc in it.
Provided by Mandy
Categories Drop Cookies
Time 15m
Yield 24 BISCUITS
Number Of Ingredients 7
Steps:
- Place oats, fruit, flour & sugar into a bowl and mix until well combined.
- Make a well in the centre and mix in combined egg whites, golden syrup & margarine.
- Spoon tablespoons of mixture ontp baking-paper lined trays at regular intervals leaving a little space between each biscuit for spreading.
- Using fingertips, press mixture lightly down to compress. Bake at 180 C for 8-10 mins or until golden.
Nutrition Facts : Calories 43.5, Fat 0.8, SaturatedFat 0.1, Sodium 28.9, Carbohydrate 8, Fiber 0.5, Sugar 2.8, Protein 1.2
CANDY STRIPE TWIST COOKIES
Christmas cookies that look like a candy cane or peppermint stick twist of white and red. One of the christmas cookies my mom always made.
Provided by Randy H
Categories Dessert
Time 30m
Yield 24-36 cookies
Number Of Ingredients 8
Steps:
- Sift together and set aside the flour, baking powder, and salt.
- Cream butter and sugar til fluffy.
- Beat in egg and oil of anise.
- Sift in dry ingredients a third at a time, alternately adding with milk.
- Stir until well blended.
- Divide dough in half and tint one half pink.
- Pinch off 1 tsp each of pink and white dough and roll each into a pencil-thin strip about 5 inches long on a lightly floured board.
- Place strips side by side, pressing ends together, then twist gently into a rope.
- Shape into candy canes if desired, or leave straight for old-fashioned peppermint stick look.
- Bake 1 inch apart at 350 degrees for 10 minutes, or until firm.
- Cool on wire racks, then store between layers of waxed paper in cookie tin.
Nutrition Facts : Calories 140.9, Fat 4.3, SaturatedFat 2.6, Cholesterol 19.3, Sodium 189.2, Carbohydrate 23.6, Fiber 0.5, Sugar 10.5, Protein 2.1
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