ree shortbread cookie crumbs (about 10 cookies), 1-1/2 tablespoons HERSHEY
Mix flour and baking powder.
Cut in lard.
Add sugar, eggs and milk.
Roll into rope and roll in seeds.
Bake at 375\u00b0 for 12 minutes.
Use 1/2 of given amounts to make a half recipe.
Melt white chocolate in a double boiler, spread evenly over the bottoms of the cookies. Break up the milk chocolate bar into 10 pieces, and place 1 piece onto the white chocolate side of 10 cookies. Place the marshmallows on top of the milk chocolate. Top with the remaining cookies, creating a chocolate-marshmallow sandwich.
Toast cookies over a campfire, or stove using tongs until the chocolate and marshmallow has melted, about 3 minutes.
okie press to form the cookies, follow the manufacturer's instructions
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
Preheat oven to 375*.
Cream together sugar, salt, butter and vanilla for 45 seconds.
Add eggs and cream one minute.
Add flour and mix on low, scrape bowl and mix another 5-10 seconds. DO NOT OVERMIX.
Roll out dough to 1/8 inch thick and cut with cookie cutters.
Bake 8-10 minutes until cookies just start to brown.
Top with \"Recipe #235776\".
coa powder. As with all cookies, it's the taste
br>For each batch of cookies use 4 cups mix and
f using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
eat, cover, and let sit 10 minutes. Meanwhile, fill small bowl
ixture; pulse to combine, about 10 1-second pulses.
Scatter
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.
Place cookies on cookie sheet and then
reheated 350 degrees oven for 10 to 12 minutes or until
ave 4 rolls).
Bake 10 to 12 minutes.
Remove
paced making sure that the cookies are not too close to
aking sheets.
Bake cookies for 8-10 minutes for 1/4
/2 inch between cookies.
Bake 10-12 minutes or until
archment paper.
Bake for 10 minutes (175\u00b0C, 350\u00b0F
ire rack to finish cooling. Cookies can be stored in a