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1 2/3 c. Arrange racks in upper and lower thirds of oven; preheat to 350°. In a large bowl, whisk flour, baking soda, cinnamon, and salt. In the large bowl of a stand mixer fitted with the paddle ...
Ingredients for the 140-Year-Old Date-Filled Oatmeal Cookies. For these cookies, you'll need flour, softened butter, shortening or lard, buttermilk, brown sugar, baking soda, salt and oatmeal.
Related: The 140-Year-Old Oatmeal Cookie Recipe That Stands the Test of Time. ... Add the almond extract, vanilla extract, salt and then the flour to the bowl. 2. Give the dough a couple of turns ...
The first recorded oatmeal cookie recipe was published in the United States by Fannie Merritt Farmer in her 1896 cookbook, The Boston Cooking-School Cook Book.While Farmer's original recipe did not contain raisins, [5] their inclusion grew more common over time, due in part to the oatmeal raisin cookie recipes featured on every Quaker Oats container beginning in the early 1900s.
In a food processor, pulse together the flour, rosemary, and salt. In a small bowl, whisk the egg yolk with 3 tablespoons of cold water and set aside. Add the cold butter to the flour mixture and pulse until the dry ingredients are mealy with nuggets no larger than a small pea.
Sift flour, salt and cream of tartar and stir that into the mixture. Fold in half the nuts and vanilla extract. ... The 140-Year-Old Oatmeal Cookie Recipe That Stands the Test of Time.
The next day, when ready to bake, preheat the oven to 350 degrees. Melt ½ of the butter and pour into a small bowl. Using a pastry brush, butter a 9-by-9-inch baking pan and set aside.
After all ingredients are mixed well, roll out your dough and using the cookie cutters of your choice, cut out the dough into holiday shapes. Brush the top of each cut out with egg white and in a ...