I'm looking for 2 recipes. Carbonnara Sauce and Brown Edge Cookies.?

Fettuccini Carbonara

5 teaspoons olive oil

4 shallots, diced

1 large onion, cut into thin strips

1 pound bacon, cut into strips

1 clove garlic, chopped

1 (16 ounce) package fettuccini pasta

3 egg yolks

1 cup heavy cream

3/4 cup shredded Parmesan cheese

salt and pepper to taste

Heat olive oil in a large heavy saucepan over medium heat. Sauté shallots until softened. Stir in onion and bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.

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 pasta, then return it to the pot.

In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper.

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Spaghetti Carbonara

1 pound spaghetti

1 tablespoon olive oil

8 slices bacon, diced

1 tablespoon olive oil

1 onion, chopped

1 clove garlic, minced

1/4 cup dry white wine (optional)

4 eggs

1/2 cup grated Parmesan cheese

1 pinch salt and black pepper to taste

2 tablespoons chopped fresh parsley

2 tablespoons grated Parmesan cheese

In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.

Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more.

Add wine if desired; cook one more minute.

Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set.

Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).

Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

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Brown Edged Cookies (aka Swedish Butter Cookies)

Yields about 60 cookies

1 cup butter (regular, not unsalted), softened

1 cup sugar

1 egg

1 1/2 teaspoon vanilla

1 cup potato starch flour

1 cup flour

Cream together butter and sugar. Beat in egg and vanilla. Sift together flour and potato starch flour; add to butter mixture and stir until combined. Chill dough for about an hour. Roll into small balls and place on ungreased or parchment lined cookie sheets. Press gently with palm of hand to flatten slightly. Bake at 375 degrees F for 10 minutes or until edges are brown.

(I only ended up with about 50)

Note: This recipe is one where you can let your premium vanilla extract (Penzey’s, Nielsen Massey) shine. I think they’d be incredible with vanilla bean!

Another Note: I used unsalted butter and a generous 1/8 pinch of salt. The recipe on the box just says “butter”, so I’m assuming they used salted. Whatever you do, don’t leave out the salt if you use unsalted butter or else the cookies will taste flat.

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Brown Edge Cookies

1/2 cup butter

1/3 cup sugar

1 egg

1/2 teaspoon vanilla

Dash salt

3/4 cup flour

Cream butter, gradually add sugar and beat until light and fluffy.

Stir in flour. Mix until well blended. Drop by 1/2 teaspoonfuls onto greased cookie sheet. Bake at 350 degrees for 10 minutes, or until done.

Will be brown on edges.

Hope this is what you are looking for:

BROWN EDGE COOKIES

•1 cup shortening

•1 teaspoon salt

•1 teaspoon vanilla

•2/3 cup sugar

•2 eggs, beaten

•2 1/2 cups flour

•Sugar

Preheat oven to 375 degrees. Place shortening, salt and vanilla in a mixing bowl. Add sugar, then eggs. Beat thoroughly. Add flour and mix well. Drop a little less than a teaspoon of dough on ungreased baking sheets, about 2 inches apart. Let stand a few minutes.

Flatten each cookie with the bottom of a glass dipped in sugar. Bake 8 to 10 minutes or until delicately browned.

Yields 4 1/2 to 5 dozen cookies.

Pasta Alla Carbonara

Ingredients

6 Qts. water

2 tbs. salt

4 to 5 slices bacon, cut into 1/4- to 1/2" segments

5 tbs. Extra-virgin olive oil

4 large eggs, at Room temperature

1/2 cup Fresh ricotta cheese, at room temperature

1 lb Spaghetti, penne or bucatini

3/4 cup Shucked sweet English peas or mature sugar-snap peas or double-peeled favas

2 oz. (lightly packed) pecorino romano or pecorino sardo cheese, grated and divided

black pepper to taste

Preparation

In a large pot over high heat, bring water seasoned with kosher salt to a rapid boil. In a 12-inch skillet or 3-quart saute pan over low heat, warm bacon in olive oil. Bacon should gradually render a little fat, which will mix with olive oil. Meanwhile, in a medium bowl, lightly beat eggs and ricotta. Drop pasta into boiling water, stir and cook. When pasta is one minute from being done, add peas or favas to water and raise heat under bacon. Cook bacon until it is just crispy on edges but still tender in middle. Turn off heat, slide pan from heat and swirl it a few times to cool it slightly. Drain pasta, shake off excess water and slide pasta and peas or favas into pan of bacon; you'll hear a discreet sizzle. Place pan back on burner used to cook bacon and immediately pour beaten eggs all over steaming pasta. Add most of the pecorino and lots of cracked pepper and fold to combine. Work quickly so the heat of the noodles, bacon and bacon fat slightly cooks eggs. Eggs and ricotta will coat pasta and form tiny, soft, golden curds. (If you prefer to cook the egg further, return pan to low heat, but use a nonstick pan, or else much of the egg and some of the pasta will stick to the pan). Serve in warm bowls and garnish with black pepper and remaining pecorino.

This rogue version of carbonara is based on one I had in Rome. It is not very saucy, and the ricotta makes it pleasantly curdy. The bacon should be crispy-tender and aromatic; don't be tempted to cook it in advance--you will sacrifice much of its aroma to convenience and it will harden. And don't substitute Parmigiano-Reggiano for the aged pecorino. Serve with a chewy, semolina pasta shape that does not grab too much sauce: spaghetti, spaghettini, penne or bucatini.

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200g/8oz dried tagliatelle

2 rashers streaky bacon, cut into lardons

2 eggs, beaten

100ml/3½fl oz double cream

100g/½ tub cream cheese

25g/1oz fresh flat leaf parsley, chopped

freshly ground black pepper

Method

1. Half fill a large pan with water. Season with salt and bring to the boil.

2. Cook pasta as per packet instructions.

3. Heat a medium wok. Fry the bacon for 1-2 minutes, to seal.

4. Pour in the eggs and stir occasionally for 1 minute. (You do not want a consistency like scrambled eggs.)

5. Stir in the cream.

6. Stir the cream cheese.

7. Drain the pasta and gently mix it into the sauce.

8. To serve, season with lots of freshly ground black pepper and fold in the parsley.

NB. Soft fresh herbs should always be added to cooked dishes just before serving, to retain colour and flavour.

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1-1/2 cups butter

1 cup granulated sugar

1 egg

2 Tablespoons milk

1 teaspoon Clear Vanilla

1/2 teaspoon almond extract

3-1/2 cups all-purpose flour

1 teaspoon baking powder

Preheat oven to 375°F. Thoroughly cream butter and sugar. Add egg, milk, vanilla, and almond extract; beat well. Stir together flour and baking powder; gradually add to creamed mixture, mixing to make a smooth dough. Do not chill. Place dough into cookie press and press cookies onto ungreased cookie sheet. Bake 10-12 minutes or until lightly browned around edges; remove cookies from sheet; cool on rack

Check this url http://www.cooks.com/rec/search/0,1-0,brown_edge_c...

I think this will help you...happy eating:)