WORST JELLY BEAN FLAVOR RECIPES

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CLASSIC THUMBPRINT COOKIES RECIPE | FOOD NETWORK



Classic Thumbprint Cookies Recipe | Food Network image

Provided by Food Network

Categories     dessert

Total Time 57 minutes

Prep Time 40 minutes

Cook Time 17 minutes

Yield 4 dozen cookies

Number Of Ingredients 11

Crisco® Original No-Stick Cooking Spray
1/2 cup firmly packed brown sugar
1 Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening, cut into slices
or 1 cup Crisco® Butter Flavor All-Vegetable Shortening
3 large eggs, separated
2 tbsps. water
1 1/2 tsps. vanilla extract
1/4 tsp. salt
2 cups Pillsbury BEST® All Purpose Flour
2 cups finely chopped pecans
1 cup Smucker's® Strawberry Preserves, or any Smucker's® Preserves, Jam or Jelly

Steps:

  • HEAT oven to 350 degrees F. Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray.
  • BEAT brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour on low speed until well blended.
  • BEAT egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about 2 teaspoons dough for each cookie. Roll into balls. Dip each dough ball into egg whites, then roll into pecans. Place on prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie.
  • BAKE 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1 teaspoon preserves into the indentation of each cookie. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven. Cool on baking sheet for several minutes. Remove to wire rack to cool completely.

LEMON MERINGUE PIE III RECIPE | ALLRECIPES



Lemon Meringue Pie III Recipe | Allrecipes image

Wonderful lemon meringue pie from one of our local restaurants.

Provided by Rhonda

Categories     Meringue Pie

Yield 1 - 9 inch pie

Number Of Ingredients 12

1 (9 inch) pie crust, baked
1 ½ cups white sugar
½ teaspoon salt
1 ½ cups water
½ cup cornstarch
⅓ cup water
4 eggs, separated
½ cup lemon juice
2 teaspoons lemon zest
3 tablespoons butter
¼ teaspoon salt
½ cup white sugar

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Combine 1 1/2 cups sugar, salt, and 1 1/2 cups water in a heavy saucepan. Place over high heat and bring to a boil. In a small bowl, mix cornstarch and 1/3 cup water to make a smooth paste. Gradually whisk into boiling sugar mixture. Boil mixture until thick and clear, stirring constantly. Remove from heat.
  • In a small bowl, whisk together egg yolks and lemon juice. Gradually whisk egg yolk mixture into hot sugar mixture. Return pan to heat and bring to a boil, stirring constantly. Remove from heat and stir in grated lemon rind and butter or margarine. Place mixture in refrigerator and cool until just lukewarm.
  • In a large glass or metal bowl, combine egg whites and salt. Whip until foamy. Gradually add 1/2 cup sugar while continuing to whip. Beat until whites form stiff peaks. Stir about 3/4 cup of meringue into lukewarm filling. Spoon filling into baked pastry shell. Cover pie with remaining meringue.
  • Bake in preheated oven for 15 minutes, until meringue is slightly brown. Cool on a rack at for at least 1 hour before cutting.

Nutrition Facts : Calories 382.9 calories, CarbohydrateContent 66.7 g, CholesterolContent 104.4 mg, FatContent 12 g, FiberContent 0.3 g, ProteinContent 4 g, SaturatedFatContent 5.2 g, SodiumContent 386.5 mg, SugarContent 51.2 g

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