Plains Edition Recipes for 12-18-10 | TheFencePost.com

Plains Edition Recipes for 12-18-10

From the kitchen of: Faith Harrold, Broken Bow, Neb.

1 c. butter, softened

1 c. brown sugar, packed

1/2 c. sugar

2 eggs

1 tsp. vanilla

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2-1/4 c. all-purpose flour

1 tsp. baking soda

1 tsp. salt

1 pkg. (10-12 oz.) white baking chips

1 c. cashews, chopped

1 c. dried cranberries

In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips, cashews and cranberries. Drop by rounded Tbsp. 2″ apart onto ungreased baking sheets. Bake at 350° for 9-11 minutes or until golden brown. Remove to wire racks to cool.

From the kitchen of: Faith Harrold, Broken Bow, Neb.

1 c. butter, softened

1 c. brown sugar, packed

1/2 c. sugar

2 eggs

1 tsp. vanilla

2-1/4 c. all-purpose flour

1 tsp. baking soda

1 tsp. salt

1 pkg. (10-12 oz.) white baking chips

1 c. cashews, chopped

1 c. dried cranberries

In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips, cashews and cranberries. Drop by rounded Tbsp. 2″ apart onto ungreased baking sheets. Bake at 350° for 9-11 minutes or until golden brown. Remove to wire racks to cool.

From the kitchen of: Faith Harrold, Broken Bow, Neb.

1 c. butter, softened

1 c. brown sugar, packed

1/2 c. sugar

2 eggs

1 tsp. vanilla

2-1/4 c. all-purpose flour

1 tsp. baking soda

1 tsp. salt

1 pkg. (10-12 oz.) white baking chips

1 c. cashews, chopped

1 c. dried cranberries

In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips, cashews and cranberries. Drop by rounded Tbsp. 2″ apart onto ungreased baking sheets. Bake at 350° for 9-11 minutes or until golden brown. Remove to wire racks to cool.

From the kitchen of: Faith Harrold, Broken Bow, Neb.

1 c. butter, softened

1 c. brown sugar, packed

1/2 c. sugar

2 eggs

1 tsp. vanilla

2-1/4 c. all-purpose flour

1 tsp. baking soda

1 tsp. salt

1 pkg. (10-12 oz.) white baking chips

1 c. cashews, chopped

1 c. dried cranberries

In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips, cashews and cranberries. Drop by rounded Tbsp. 2″ apart onto ungreased baking sheets. Bake at 350° for 9-11 minutes or until golden brown. Remove to wire racks to cool.

From the kitchen of: Faith Harrold, Broken Bow, Neb.

1 c. butter, softened

1 c. brown sugar, packed

1/2 c. sugar

2 eggs

1 tsp. vanilla

2-1/4 c. all-purpose flour

1 tsp. baking soda

1 tsp. salt

1 pkg. (10-12 oz.) white baking chips

1 c. cashews, chopped

1 c. dried cranberries

In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips, cashews and cranberries. Drop by rounded Tbsp. 2″ apart onto ungreased baking sheets. Bake at 350° for 9-11 minutes or until golden brown. Remove to wire racks to cool.

From the kitchen of: Faith Harrold, Broken Bow, Neb.

1 c. butter, softened

1 c. brown sugar, packed

1/2 c. sugar

2 eggs

1 tsp. vanilla

2-1/4 c. all-purpose flour

1 tsp. baking soda

1 tsp. salt

1 pkg. (10-12 oz.) white baking chips

1 c. cashews, chopped

1 c. dried cranberries

In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips, cashews and cranberries. Drop by rounded Tbsp. 2″ apart onto ungreased baking sheets. Bake at 350° for 9-11 minutes or until golden brown. Remove to wire racks to cool.