Cookies recipes

Cinnamon cake with nuts and chocolate

Margarine stir really well with sugar/brown sugar. Add eggs one at a time. Nuts and chocolate chopped coarsely. It met in the batter along with the rest of the ingredients. Put on baking sheet with 2 theskeer. Bake at 200 g 6-8 min.

Crunchy chocolate-nut cakes

stir in fat and sugar until creamy then add the egg. vanilieessens, flour, chocolate and nuts into. set of pasties on a baking sheet with wax paper using dættet 2 spoons. Note that pasties are flowing out during baking so well with space between the cakes. beh

Easy Kids Cookies

Take the number of Marie biscuits you will spend per person URf.eks. 2 per child Mix flourmelis with URf.eks. Red food coloring and add if necessary. a bit cold/boiling water. Came a teaspoon frosting on the biscuit and sprinkle with vermicelli. It on

Hearts with sprinkle

1. Mix all the ingredients together. 2. Knead this for a batter. 3. Be cold in Bowl in 1-2 hours (recommended over an hour, preferably two, if there is time. Elers will be cookies up sticky and hard to get off the table) 4. Portion dough into 2 and roll out

Tytte-burp

Pour the Oats in a bowl, grynene and smælt butter in a saucepan. Pour the hot butter over oats grynene and add the rest of the ingredients and stir it well. Form them into balls with a spoon, but not quite large balls as they raise much in the oven. Behind t

Success cake

melt the margarine and then over the OAT hælg grynen and let it soak for about 10 min. Whisk eggs and sugar together then add the flour and baking powder and whisk it together then mix in oatmeal. set of small blobs on wax paper with a teaspoon behind them

Jewish cakes and Brown cakes

Jewish cakes: 80 PCs. All the ingredients kneaded thoroughly together. The dough rolled thin out, ca. 3 mm. And blended out with cake defines or glass ca. 5 cm. in diameter. Spread with egg white and sprinkled with a mixture of cinnamon and sugar. Bake on the

Nut cake (100 PCs.)

Knead all the ingredients together into a uniform dough. The fat must not be softened but have its normal texture. The dough is divided into two equal pieces that rolled out the sausages for about 4 cm's thickness, after which they are put to cool, preferab