Cookies

If you are able to re-seal them, then for a week or two. Otherwise, kept in a cool, dry place they can last for maybe a week.

I need to know the price for coconut macaroons. thanks

Sainsbury's milk chocolate cookies: 242 kcals per cookie. For more details go to the

Macaroon molders are a pan, similar to a cupcake pan. They have shapes to mold the macaroon during baking. If you want your macaroon to be shaped like a star, heart, shell, or a variety of other things, you would pick the appropriate macaroon molder.

Yes! 1/3 cup of unsweetened applesauce equals a margarine stick.

You can also use sweetened apple sauce but you have to use less sugar than what the recipe calls for. In some recipes you might need to use less fluids (i.e. water, milk, juice) when using apple sauce.

roughly, your going to need flour, egg(s), vanilla (optional), sugar, butter

To cream, is to mix with a spoon, normally butter and sugar, as in cake pudding or cookie recipes. When asked to cream the butter and sugar, just beat with a spoon until the texture and colour changes, to a light airy consistency.

Any food gives us energy.

Flour or starch stefan j is a jerk

There are 3 ways I know of: chill the dough and pin for at least an hour or overnight; use plenty of flour or better yet, corn starch, on dough and pin; lightly flour and place dough between two sheets of plastic wrap, wax paper, or parchment paper. Anyone know of any others? Ovaltine

There are many factors that could cause cookies to be flat rather than raised.

The amount of baking powder or baking soda.

Using plain milk when buttermilk called for.

Too much liquid

Too much fat (oil or butter)

Using butter or oil instead of shortening or lard

Greasing pan (causes cookies to spread)

Not allowing pan to cool before cooking successive batches (hot pan causes spreading.)

Forgot to include egg.

Recipe makes flat cookies, not puffy cookies - try a different recipe.Or put the measerment of bakingpowder or soda

Yes. The cookie texture will be the same, although the taste will not be as buttery. For a cookie with good flavor like oatmeal cinnamon raisin or chocolate chip, you won't notice the difference.

You could also use unsalted butter instead of Crisco if you don't have any health concerns about butter. Butter flavoring works, but is a substitute flavoring, and real butter as an ingredient has better flavor than substitute flavorings.

Ruth Graves Wakefield in 1933. She was running the Toll House Inn in Whittman, MA when she mistakenly created the chocolate chip cookie. She was hoping to make a chocolate based cookie by chopping up a semi-sweet chocolate bar made by Andrew Nestle, and adding it to her dough. The end result was a vanilla based dough with dark chocolate chunks throughout. She served them to her guests anyway, and they were a huge hit!

It depends on how 1 cookie weighs, then you multiple the weight of the cookie by 80, then you should get your answer.

Yes, They have manufacturing plants in the U.S., Canada, Thailand and Indonesia

If the recipe contains a fair amount of shortening or oil, work the dough quickly on a cold surface and avoid using the recipe in very hot, humid weather.

Be sure to read the recipe carefully and compare it with similar recipes - cookery writers do get things wrong sometimes - to make sure you're using the correct proportion of dry ingredients such as flour to fat or wet ingredients.

If your cookie is flat when it comes out of the oven, this is for sure only if it is home-made. If this happens with store bought dough, they expiration date is over and the dough has gone bad. But for homemade, you either need to add flour or baking soda. Here is the recipe for homemade cookies:

Preheat oven oven to 375°.

• 2 and 1/4 cups of flour

• 1 cup of sugar

• 1 Cup of brown sugar

• 1 teaspoon of baking soda

• 1/2 teaspoon of salt

• 1 package (11.5 oz) of chocolate chips

• 2 sticks of butter -or- 1 stick of butter and one stick of shortening (for softer cookies)

• 2 eggs

Mix eggs, brown sugar, sugar and butter/shortening in one bowl. In another bowl mix flour, salt and baking soda. Mix altogether in a big bowl. Refrigerate the dough for about 20 minutes. Hopefully, the dough tastes and feels right. Grease a cookie sheet and drop as tablespoons. Separate about two inches from each other. Bake 9-11 minutes, or until golden brown. Store in air tight container. Place bread in container for better quality.

The last person to improve this answer was TayTay1121. Go to her myspace- myspace.com/baconbacon123

It won't have the same flavor, obviously, but try a combination of cinnamon, ginger, and nutmeg.

plums are Santa's favorite fruit. especially plum pudding.

For a very, very long time. If you want to test it to see if it would work for your purposes, try adding vinegar or lemon juice to a sample. See if its effervescence is vibrant and lively, and if it is not, if it is dull and sullen, then just discard that crap and buy a new one.

In baking, brown sugar essentially does the same thing as regular table sugar does. In fact, brown sugar is white sugar, only with molasses added. The molasses adds a certain color, a little more sweetness and moisture, and a little different taste, but by and large, the brown sugar does the same job as regular sugar in baking.

A "cooking stone" is normally used for cooking pizza in a conventional oven. It retains higher heat than the oven temperature to crisp and brown the pizza crust. This is not meant for the tender butter or shortening based sugar cookie dough. The cookies would probably spread, melt and burn before cooking properly.