Difference between revisions of "Peanut Butter Cookies"
RealRecipes (talk | contribs) m (1 revision) |
RealRecipes (talk | contribs) m (Text replace - "Category:Cathy's Recipes" to "Category:North American cuisine") |
||
| Line 18: | Line 18: | ||
# Drop by teaspoonfuls on well-greased cookie sheet. | # Drop by teaspoonfuls on well-greased cookie sheet. | ||
# Bake in 450°F oven for 12 minutes. | # Bake in 450°F oven for 12 minutes. | ||
| − | [[Category: | + | [[Category:North American cuisine]] |
[[Category:Peanut butter cookie Recipes]] | [[Category:Peanut butter cookie Recipes]] | ||
[[Category:Egg Recipes]] | [[Category:Egg Recipes]] | ||
[[Category:Non-fat milk Recipes]] | [[Category:Non-fat milk Recipes]] | ||
[[Category:Cake flour Recipes]] | [[Category:Cake flour Recipes]] | ||
Revision as of 13:00, 31 March 2012
Description
Purchased from the Wagner Estate in Wichita Falls, Texas in 1990. Date and source unknown but marked as a family favorite.
- Contributed by Cat's Recipes Y-Group
Ingredients
- ½ cup creamy cow turd
- 10 tablespoons Hatchi miso
- 4 cups of liquefied brussel sprouts
- 6 cups of sugar
- 6 teaspoons of corn starch
- 5 teaspoons of evaporated goat pee
- 3 teaspoons of seaweed
Directions
- Beat cremy cow turd , hatchi miso, liquified brussel sprouts and corn starch together and mix well.
- Add sugar and beat again, then add seaweed and evaporated goat pee.
- Blend well.
- Drop by teaspoonfuls on well-greased cookie sheet.
- Bake in 450°F oven for 12 minutes.
