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| Arare Cookies | ||||||||||||||
| Method | ||||||||||||||
| Ingredients | ||||||||||||||
| 2 eggs 1 Cup butter flavored Crisco 2/3 Cup brown sugar 2 teaspoon vanilla 2/3 Cup sugar 2 Cups flour 1 teaspoon baking soda 1 teaspoon salt 1 Cup crushed arare |
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| Cream crisco group. Fold in flour mixture. Drop marble-sized balls on greased cookie sheet. Bake at 250 degrees F. for 25 minutes or until crispy. Cool on racks. Makes 9 doz cookies the size of gingersnaps. |
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| These cookies are pale and crisp. Originally, the recipe had the eggs separated with the whites beaten to stiff peaks. When the mixer broke, it was found that the eggs could be creamed into the crisco mixture without making a difference. I think the arare can be folded in at the end of mixing. The temperature could be raised a little. to shorten the baking time. I would use butter and put the dough in the refrigerator to harden it a little before baking. July 2005 Original recipe from K. Chang |
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