Curried Pecans
1/4 cup melted butter
1 teaspoon curry powder
1 teaspoon salt
4 cups pecan halves — or walnuts
Combine melted butter, curry powder and salt. Add nuts and toss well. Spread on an ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes, stirring occasionally and watching carefully so that they don’t burn. Serve hot from the oven, cold, or reheated.
Yield: 4 cups
Ben & Jerry’s Giant Chocolate Chip Cookies
1/2 cup Butter, room temperature
1/4 cup Granulated sugar
1/3 cup Brown sugar
1 Large egg
1/2 teas Vanilla extract
1 cup (+ 2 teas) All Purpose Flour
1/2 teas Salt
1/2 teas Baking Soda
1 cup Semisweet Chocolate Chips
1/2 cup Coarsely Chopped Walnuts
1. Preheat the oven to 350F.
2. Beat the butter and both sugars in a large mixing bowl until light and fluffy. Add the egg and vanilla extract and mix well.
3. Mix the flour, salt, and baking soda in another bowl. Add the dry ingredients to the batter and mix until well blended. Stir in the chocolate chips and walnuts.
4. Drop the dough by small scoops 2 to 3 inches apart on an ungreased cookie sheet. Flatten each scoop with the back of a spoon to about 3 inches in diameter.
5. Bake until the centers are still slightly soft to the touch, 11 to 14 minutes. Let cool on the cookie sheet for 5 minutes, then transfer to racks to cool completely.
Makes 12 to 15 cookies.
Almond cookies
1 cup shortening
3/4 cup sugar
2 eggs
1 tbsp almond extract
2-1/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup blanched almond halves
1 egg beaten
Preheat the oven to 375 degrees.
In a large bowl with electric mixer, cream together the shortening and sugar, then beat in the eggs, one at a time, and mix well. Add the almond extract.
In another bowl, sift together the flour, baking soda, and salt. With a wooden spoon, gradually stir the flour mixture into the shortening. The dough should be fairly firm. Divide the dough in half and roll each into a log, about 1-1/2 inch in diameter. Wrap in waxed paper and refrigerate for 4 hours. Cut the dough crosswise into 1/4 inch thick slices. Place cookies on an ungreased cookie sheet. Top each cookie with an almond half.
Brush cookies lightly with beaten egg. Bake for about 10 minutes, or until light golden brown.