蛋白揶絲餅幹 (圖)

原料: 1 (18-oz.) pkg. Pillsbury Refrigerated Sugar Cookies 1 1/2 cups coconut 1/3 cup sugar 1 tablespoon All-Purpose Flour 1/4 teaspoon almond extract 1 egg white 16 red or green maraschino cherries, halved, drained on paper towel 製作: 1. Place cookie dough in freezer for 30 minutes. 把餅幹生坯放冰箱冷藏30分鍾. 2. Heat oven to 350°F. In medium bowl, combine coconut, sugar, flour, almond extract and egg white; mix well. 烤箱調到350度華氏. 將揶絲, 糖, 麵粉, 香精和蛋白放在一起攪拌均勻. 3. Cut chilled cookie dough into 32 slices. Place 2 inches apart on ungreased cookie sheets. Spoon 1 rounded teaspoon coconut mixture onto each slice, spreading slightly. Press 1 cherry half cut side down on each. 把冷藏過的餅幹生坯切成32片, 放入不塗油的烤盤內. 每塊生坯上放1小匙揶絲等材料, 壓緊之後再放上半顆櫻桃. 4. Bake at 350°F. for 12 to 15 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets. 移入華氏350度烤箱裏, 烤12至15分鍾, 或者餅幹邊緣呈金黃色即可. 取出冷卻1分鍾, 再放到架子上直至全部冷卻就可以食用了. More... www.womengarden.com