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CATEGORY CUISINE TAG YIELD
Eggs Cookie 36 Servings

INGREDIENTS

1 1/2 c Flour
1/2 c Cold butter
5 T Powdered sugar
3 Eggs
1 c Sugar
1 c Brown sugar
1 t Baking powder
1/2 c Flour
3 c Pitted sour cherries

INSTRUCTIONS

From: Kathleen Williams <WILLIAMS@WSUVM1.CSC.WSU.EDU>  Date: Tue, 13
Jul 93 09:51:50 PDT This recipe comes from a local  caterer in the
Wenatchee area.  CRUST: Mix together well, either in a food processor
or by cutting in  by hand.  Don't get the crust mixture too warm or it
will be sticky  and hard to handle. Pat into a 9 x 13-inch pan. Bake
for 15 minutes  at 350 F.  FILLING: If using a food processor pour into
work bowl and process  until well mixed.  Then add 3 cups pitted sour
cherries and chop up  by bursts of the on/off switch. Don't chop too
finely or the fruit  will lose its identity. If using a mixer or by
hand, mix the  ingredients except fruit. Chop the fruit and add to
mixture.  Pour over the partially baked crust and bake for another 45
minutes.  Variations:  Rhubarb, apricots, peaches, plums, etc. are all
equally  delightful.  If using berries, be careful to leave fruit
intact.  REC.FOOD.RECIPES ARCHIVES  /COOKIES  From rec.food.cooking
archives.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 90
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 15.5mg
Sodium: 22.8mg
Potassium: 41.4mg
Carbohydrates: 20.5g
Fiber: <1g
Sugar: 14.8g
Protein: 1.4g


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