Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips


Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.










The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    







1991 2nd Place: Oma's Almond Cookies



Yield: 120 Servings
2 c Butter,softened
2 c Sugar
2 Eggs
1 Lemon,grated rind and
4 c All-purpose flour
1 t Baking powder
1 pn salt
1/2 lb Unblanched almonds,finely
Ground (or),Grated
Colored sugars,For Garnish
Optional


Preparation time: 30 minutes Chilling time: 8 hours or overnight Cooking time: 10 minutes
1. Cream butter and sugar in large mixer bowl of electric mixer. Beat in eggs, one at a time. Beat in lemon rind and juice. Mix flour, baking powder and salt. Stir flour mixture and ground almonds into butter mixture to make a soft dough. Divide dough into quarters. Refrigerate dough, wrapped in wax paper, until firm, at least 8 hours or overnight.
2. Heat oven to 350 degrees. Have ungreased baking sheets ready.
3. Roll out one dough portion on lightly floured pastry cloth with a rolling pin covered with stocking or roll between sheets of lightly floured wax paper to 1/8 -inch thickness. Cut out with cookie cutters. Return dough to refrigerator if it gets too soft. Transfer to baking sheets, leaving 2 inches between each cookie. Sprinkle with colored sugar if desired.
4. Bake until very light brown at edges, 8 to 10 minutes. Transfer to wire racks to cool. Store in a covered tin.













         ©2007-2017 PlatinumRecipesCollection.com All rights Reserved.