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Ada French Sponge Cookies

Ingredients: 1/2 Cup(s) Sifted cake flour 3/4 Teaspoon(s) Baking powder 1/4 Teaspoon(s) Salt 3 Eggs, separated 1/2 Teaspoon(s) Almond extract 1/4 Teaspoon(s) Vanilla extract 6 Tablespoon(s) Sugar Directions: Preheat OVEN TO 350 f. Sift together flour, baking powder, and salt. Beat egg yolks in a small bowl, rapidly, until very thick and lemon colored, adding almond and vanilla flavorings during the beating. With clean beaters, beat the egg whites until stiff and shiny, begin to add sugar, not more than 1 Tablespoon at a time, and beat constantly. Continue to beat rapidly until whites are very stiff and glossy. Gently fold in the beaten egg yolks. In the same manner fold in the dry ingredients until well mixed. Using a small spatula and a measuring tablespoon, measure and droop onto ungreased baking sheets, spacing 2 inches apart. Bake for 10 minutes until light and golden brown. Remove at once from sheet to cool. one serving = 4 cookies = 1 bread exchange CHO 11, PRO 2, FAT 2, CAL 67, Na 94
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Beat again. Add soda to hot water. Stir well. Add to above mixture. Add flour and frop by spoonful on greased pan. Bake in moderate oven. Note: Moderate oven is 350 - 400 F. So After-dinner mint cookies Beat butter or maragrine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder and beat till combined. Beat in egg, mint extraxt, and enough food coloring to tint light to medium green. B Chocolate-chip meringue cookies Preheat oven to 300 Beat egg whites, cream of tartar, and salt at high speed of a mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Sift coca over egg white mixture; fold in. Fold in minichips. Cover a baki Carrot cookies Cream together shortening and sugar. Add and mix with other ingredients. Drop by teaspoon onto ungreased cookie sheet and bake at 375 degrees for 10 to 15 minutes. 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