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"Marzipan Cookie Bonbons in Selectors Boxes to Celebrate the New Years Eve's Repast in Practice..."

  • Danny Peter Flores
  • Aug 27, 2021
  • 1 min read

Updated: Aug 31, 2021

Ingredients for the cookie batter:

1 c. butter

4 beaten egg whites

1 c. vegetable oil

4 c. marzipan mix (flour)

2 c. sugar

1 pinch salt

1 tsp baking soda

1 tsp cream of tartar

1 tsp vanilla extract


Ingredients for caramel sauce (piping):

1 c. brown sugar

1/2 c. butter

1/4 c. milk

1 tsp vanilla


Ingredients for Icing topping:

Betty Crocker (R) Coconut Icing

Almond flakes and Crushed Walnut pieces


Instructions:

  1. Mix dry and wet ingredients in a mixing bowl and into a batter.

  2. Spoon medium sized dallops onto a well oiled cookie sheet.

  3. Bake under 175 deg C for about 20 mins.

  4. Decorate the top by icing with Betty Crocker (R) creamed coconut icing and sprinkle liberally with almond flakes or crushed walnut pieces.

  5. Make the caramel sauce by mixing both dry and wet ingredients on HI in a boiling sauce pan, cool down to room temperature and pipe crisscross on the icing surface for effect.

  6. Place individually in a kraft selector box (e. g. take a red or green coloured tin or can) 6 cookies high in a flowered formation and be sure to line top and bottom with wax paper and dress up with labels of Christmas New Years kind.

  7. And gift to friends, neighbours and family.



 
 
 

Comments

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

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#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

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#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

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