ocessed cocoa powder. As with all cookies, it's the taste that
wl -- be sure to get all the tasty brown bits -- and
COOKIES: Combine the powdered sugar and
he creamed mixture.
For all the types of cookie shapes
inutes or until edges of cookies are lightly browned.
Cool
and re-press indentations. Bake cookies until golden, 9 to 10
nd package of Oreo cookies.
Take 6 cookies out of the
alfway into each.
When all cookies are molded and cherries are
Smooth 1/2 inch of Cool Whip in bowl or baking dish.
Dip cookies, one at a time, in milk for 2 seconds, then place on Cool Whip.
When cookies have covered one layer, put Cool Whip on top for 1/2 inch.
Continue making layers until all cookies are used. Top with remaining Cool Whip.
Chill until served.
pices and slowly work it all into a thick dough.
To make oreos from scratch I used a recipe called \"Faux-Reos\" from www.kingarthurflour.com under recipes.
Melt chips in microwave for about 20 seconds, stir then microwave for another 20 seconds. Mix 1/4 cup of water with melted chocolate until sauce is formed.
Mix crushed oreos with 1/4 cup of water.
Crush ice until partially crushed.
Pour all liquids into blender and blend on highest setting until all remaining ice chunks are crushed.
Place tapioca pearl at bottom of tall glass and serve with bubble tea straw.
hour.
2. SHAPE cookies Adjust oven racks to upper
ube, pipe star shaped cookies onto sheet of aluminum foil
br>For each batch of cookies use 4 cups mix and
ough as necessary. Place all the cookies on the cookie sheets and
For the cookies: Cream butter and sugar. Add
or 15 minutes or until cookies are slightly shiny and golden
ottom halfway through, or until cookies are set. Cool 1-2
bout 2 inches between cookies.
Bake the cookies in a preheated
ight and fluffy.
Sift all the dry ingredients (flour, cardamom