you are missing something for after the sugar it has raspberry or strawberry jam Delma
----- Original Message ----- From: "Kay Davis" <[EMAIL PROTECTED]> To: <[email protected]> Sent: Wednesday, October 24, 2007 7:51 AM Subject: [RecipesAndMore] Re: JAM FILLED NUT COOKIES > > Am I missing something? Where is the jam filling? > ----- Original Message ----- > From: "Marilyn L DeWeese" <[EMAIL PROTECTED]> > To: <[EMAIL PROTECTED]> > Cc: <[email protected]> > Sent: Tuesday, October 23, 2007 8:27 PM > Subject: [RecipesAndMore] JAM FILLED NUT COOKIES > > > JAM FILLED NUT COOKIES > > 1/4 cup blanched almonds > 1/2 cup filberts, skins removed > 1/4 cup white sugar > 4 egg whites > 1/8 teaspoon salt > 1/8 teaspoon cream of tartar > 1/2 cup sugar > raspberry or strawberry jam > > Blanch the almonds for 1-2 minutes in simmering water; drain and place on > a > cookie sheet. Toast for 10 minutes at 350°F degrees. > > Toast the filberts (do not brown). Allow to cool slightly, then rub off > the > skins with a clean towel. > > In a food processor, grind filberts and almonds with sugar, by pulsing > several times until fine. > > Using a pastry bag or cookie shooter with a round tube, pipe cookies (in > 1-inch mounds) onto a greased silicone baking or cookie sheet that has > been > greased > and dusted lightly with flour. Alternatively, drop by tablespoonfuls. > > Bake at 300°F for 10-15 minutes or until the top has a light crust but is > still soft. Allow to cool for several minutes, then use a spatula to > remove > from > baking sheet. Enjoy. > > > > > > > > > -- > No virus found in this incoming message. > Checked by AVG Free Edition. > Version: 7.5.488 / Virus Database: 269.15.8/1088 - Release Date: > 10/23/2007 1:26 PM > > --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
