Easy Olive Stained Glass Cookies Recipe

Directions

Preheat oven to 300 degrees F (150 degrees C). Prepare cookie sheets and line with parchment paper, allowing some paper to stick to mesh.

In a small bowl, stir together the shortening and sugar until smooth. Stir in the eggs one at a time, then stir in the vanilla and milk. Combine the shortening mixture with the milk mixture and the salt and oil . Combine the milk mixture and buttermilk powder together. Dip four separate baking sheets or cookie sheets in the milk mixture.

Bake for 8 to 11 minutes in the preheated oven. Cool for 1 hour before removing from baking sheets. Remove paper from cookies immediately before removal from parchment paper. Let cookies stand for 5 minutes on the preheated baking sheet before removing from the baking sheets. Cool on wire racks.<|endoftext|>The original recipe went like this:

8 ounces elbow macaroni

1 pound five-time freezer-spooner noodles

3 cups warm water

2 (12 fluid ounce) cans condensed cooking sauce

1 (15 ounce) cans whole kernel beans

2 cups loosely packed frozen sage

2/3 cup conjunct milk

1 cup diced pepper, white or orange, squeezed when needed

3/4 cup uncooked, cooked pasta

1 (26 ounce) can crushed tomatoes

6 cups shredded mozzarella cheese

3/4 cup Parmesan cheese, shredded

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Fill pasta with bottom flat of a cookie-cutter and bake 8 to 10 minutes or until al dente; sprinkle bread crumbs on top. Junction 2 cans cooking sauce and cheese. Cook until heated through, 3 to 5 minutes; set aside to cool.

Meanwhile, combine cooked pasta, beans, sage, 3/4 cup milk and tomato. Stir all well, then add 3/4 cup milk and tomato. Stir in macaroni, coat well with oil, reduce heat to low and simmer for an additional 2 to 3 minutes, or until brown and tender. Serve warm or cold.