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For these cookies, you'll need: 1/2 cup (1 stick) unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1 egg. 1 teaspoon pure peppermint extract
3. Add egg, vanilla and peppermint extract; beat on medium-high speed until light and pale in color, about 2 minutes, stopping to scrape down sides as needed. 4.
How to Make My Strawberry Kiss Cookies. For 24 cookies, or about 12 servings, you’ll need: 1 (15.25-ounce) box strawberry cake mix. 1 large egg
Roll the logs around Pillsbury Christmas cookie dough (the kind with a holiday shape in the center). Step 4: Bake and cool Bake for 8-10 minutes or until edges start to become golden, then move ...
Orange Kiss-Me Cake Lily Wuebel (Redwood City, CA) 1951 Starlight Double-Delight Cake Helen Weston (La Jolla, CA) 1952 Snappy Turtle Cookies Beatrice Harlib (Chicago, IL) 1953 "My Inspiration" Cake Lois Kanago (Weber, SD) 1954 Open Sesame Pie Dorothy Koteen (Washington, DC) 1955 Ring-A-Lings Bertha Jorgensen (Portland, OR) 1956
In the 1960s, Pillsbury added Sweet* 10 made with cyclamate, which became the most popular artificial sweetener. In 1964, Pillsbury introduced Funny Face Drink Mix with the names Goofy Grape, Rootin' Tootin' Raspberry, Freckle Face Strawberry, Loud Mouth Lime, Chinese Cherry (later Choo-Choo Cherry), and Injun Orange (later Jolly Olly Orange ...
Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in 1/4 cup all-purpose flour until well blended. Shape dough into 36 (1-inch) balls.
Pillsbury, one of the large flour producers, popularized the use of a fork in the 1930s. The Peanut Butter Balls recipe in the 1933 edition of Pillsbury's Balanced Recipes instructed the cook to press the cookies using fork tines. These early recipes do not explain why the advice is given to use a fork, though.
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