Cookies

I don't know the scientific answer, but I accidentally put in twice the baking powder in a made-from-scratch cake (1 layer). The batter tasted bitter and then I realized what I'd done. I added 1/4 t. almond extract, tasted it, then added another 1/4 t. It tasted much better.

Yes. Sunshine Biscuits made a cookie named simply "Golden Fruit Raisin Biscuit". I enjoyed these as a child in the 60's and they were a favorite. As I remember, they were strips about 1/4"x 3" x9" and perforated in a wavy line so you could break them off into smaller pieces. There were maybe 3 or 4 strips in a cellophane package. They were also made in the late 80s, early 90s?) when I bought them regularly at the grocery store here in Tucson, AZ. Keebler (and the momma company Kellogg) has rights to the Sunshine Biscuit Brand and they no longer make these delicious cookies.

FYI, the Vermont Country Store sells something almost identical called the Garibaldi Biscuit Bar, made by Crawford's in England. Very good, but a smidgeon pricey.

You might want to visit Dudley's Bakery site in Santa Ysabe, CA

If you have an ALDI's market in your area, look for their Fit & Active Apple and Raisin Fruit Crisps. They aren't exactly the same, but they're pretty darn close. They also have a Mixed Berry flavor!

Crunchy is used to describe the texture of food that is firm and solid but not hard and is has moisture or juice in it like vegetables and fruits. Crispy is used to describe food texture that is dry and crisp (but again not really hard - if you bite into it, it will break easily producing cracking sound. Hard items do not break easily when you bite it.) without any fluid content like biscuits and crackers.

Some of the Costco stores still have them, but they have been discontinued. You can buy them at Starbucks (3 to a PKG)

No, the eggs are there to keep it all together after baking, milk will not do that for you.

Macaroons are made from ground almonds or almond paste (marzipan), sugar and egg whites.

Use about 2/3 cup each of almonds and sugar and the white of one large or two small eggs.

The three ingredients are beaten together with a pinch of salt until well combined (you can add a little almond extract, but not artificial almond flavour) and then shaped into small balls about 1 inch, or 2.5 cm, in diameter and placed on a baking sheet about 2 inches, or 5 cm apart.

If you like you can press a whole almond gently into the centre.

Bake at 350f or 180c for ten minutes, or until pale gold. Cool completely on a rack before storing in an airtight container lined with paper towels. The macaroons will keep about four days this way; don't refrigerate them.

There are many macaroon recipes available; check them out to see which you prefer. Coconut is a popular ingredient.

The link below has an excellent recipe from the Odense company which makes marzipan and almond products.

It depends on what kind of cookie you are having If you check the nutrition label it will show you.

They do not. In fact, they do not often eat cookies or so I've heard.

In addition:

Girl Guiding Scotland is a part of Girl Guiding United Kingdom.

Each World Association of Girl Guides and Girl Scouts (WAGGGS) member country/organization sets their own guidelines for money earning projects for their members, so it is possible that Girl Guiding UK does not sell cookies.

Girl Guiding UK does provide information about a variety of fundraising projects troops may do in their local communities.

Before they dry, sprinkle with dragees or colorful confetti sprinkles/non-pareils.

i find using butter from the butter wraper works well. or just use pam!

Cooling the dough before shaping and baking the cookies allows for several chemical changes in the ingredients. The gluten in the flour, which becomes worked up in mixing, is able to relax. Dry ingredients become thoroughly saturated with the wet ingredients, and flavors meld with each other. Perhaps most importantly, fats in the dough which became soft or liquid at room temperature, return to their solid state, making the dough more firm and easier to shape, and producing a better texture when baked.

That depends on the amount of peanut butter that is called for in the recipe you choose to use. Some peanut butter cookie recipes might only use a small amount of peanut butter along with larger quantities of sugar, flour and other ingredients, while other recipes use peanut butter as the primary ingredient with no flour at all. Each recipe would produce a different number of cookies from a 40 ounce jar of peanut butter.

That would be Thomson's atomic model, also called the "plum pudding model."(though I personally think a chocolate cookie is much more appetizing)

First you take a red velvet cake mix and you follow the instructions on the cake box. Then you take a cupcake pan and pour the batter in then you bake for how long it tells you to. Then bam you have your delicious Red Velvet Cupcakes! :)

Chocolate Chip

I saw it in a survey once.

For starters, it's a little bit more complicated than "just bake them longer".

Try baking them longer at a lower temperature. If the recipe calls for 10 minutes at 350F, try 12 or 13 minutes at 325F. With a small amount of experimentation, you should be able to get drier (thus, harder) cookies that are the same 'done-ness'.

Smaller cookies tend to be harder as well. I know we all love the huge monster cookies, but bite-size cookies have their pluses, too.

If you want to be certain of baking crisper cookies, check cookie recipies and be sure they describe the cookies as crisp.

Each World Association of Girl Guides and Girl Scouts (WAGGGS) member country/organization sets their own guidelines for money earning projects for their members. Members of the Asociación Nacional De Muchachas Guías De Guatemala [National Association of Girl Guides Guatemala] do not sell cookies.

Some national organizations, such as Girl Guides of Canada, Girl Scouts of the USA, and Girl Guides Australia Inc., do sell cookie (biscuits in Australia) products. Members of Girl Scouts Overseas sell cookies as members of the Girl Scouts of the USA (GSUSA) in other countries.

Put the cookies in an air-tight container. A Tupperware like container with sealed lid works well.

Put a piece of bread into the container. The cookies absorb the moisture out of the bread. in a few days, the bread wil be hard and dry, replace with a new piece. Try it - it really works!

Flour is the ingredient with the greatest amount, but without the ginger and molasses, the cookies would not have their unique taste.

bread sticks/sesame

I don't think you can find them in any of the local stores. Your best bet will be to buy from Bigapplegrocer.net. This is a service that I am familiar with and it is fully recommended

It depends entirely on WHERE in the US you are buying the chips, WHEN you are buying them, and how large the bag is. For example, an 11.5 ounce bag on Feb. 20, 2016 can be anywhere between $2.50 and $3.00, depending on which store you're shopping in - and that can be higher if you're in a spot where groceries must be transported long distances, such as on an island or in an isolated town, or if you're in a resort area.