| 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)
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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