Make your own favorite oatmeal cookie recipe.
Substitute the liquid in your recipe with crushed pineapple and its juice.
(If your recipe calls for 1 cup water, substitute 1/2 cup crushed pineapple and 1/2 cup pineapple juice.) Bake for the time and temperature called for in your favorite recipe.
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
Use your favorite sugar cookie recipe or Pillsbury slice and bake cookies.
Roll out dough; cut into triangles with one side longer than the other two.
After baking, frost with frosting dyed with food coloring to be light brown.
Before frosting dries, press red hots in place for nose, 2 chocolate chips for eyes and 2 pretzels in place for antlers.
Perfect activity to share with children.
Follow recipe on Nestle chocolate chip bag, except completely melt butter (don't just soften).
Add the oatmeal, Grape-Nuts and chips to final mixture.
Preheat oven to 350\u00b0 (not 375\u00b0).
Bake for 10 to 11 minutes, taking out while not yet warm.
Beat together all ingredients, except powdered sugar; refrigerate for at least 2 hours.
Roll into 1-inch balls; roll in powdered sugar and arrange 1 inch apart on an ungreased cookie sheet.
Bake in a 350\u00b0F oven for 10-12 minutes.
Sprinkle with additional powdered sugar when cooled.
Mix first 4 ingredients; stir into sliced peaches.
Pour into a square 9-inch baking dish.
Top with 1/4 inch slices of cookie dough.
(May use your favorite cookie recipe.)
Bake at 350\u00b0 for 1 hour until golden brown.
Let cool.
Serve with ice cream.
(190 degrees C). Grease cookie sheets.
In a large
Mix the first 6 ingredients together until well blended. Combine flour, baking powder, soda and powdered ammonia; mix in the egg mixture.
Chill at least 2 hours or overnight.
Roll out and cut with cookie cutter.
Place on cookie sheets and bake at 350\u00b0 for 10 to 12 minutes until light brown.
Makes 7 to 8 dozen.
(175 degrees C). Grease cookie sheets.
In a large
n a cup, mix baking ammonia and warm milk, then pour
Whisk the eggs and milk together in a large bowl, then stir in the melted butter and the cookie mix in a jar. Stir well to make a soft dough. Cover and leave to rest for 30 mins.
Preheat the oven to 375\u00b0F. Divide and roughly shape the mixture into 14 circles, well-spaced on a large greased baking sheet. Bake for 14-16 mins until just golden. Leave on the baking sheet for 5 mins then transfer to a wire rack to cool completely.
Grease cookie sheet lightly.
Cream Shortening and Sugar, add Cream, Milk and Peppermint Extract.
Sift Flour and Baking Amonia together; add gradually to mixture.
Roll out dough on a well floured surface about 1/2\" thick max. and cut outwith a 1 1/2 - 2\" cookie cutter.
Bake at 350 F for 10 - 15 minute.
portion (1/2 recipe) basic cookie dough, 1 cup semisweet chocolate
Cream sugar and shortening; add eggs.
Alternately add milk and dry ingredients.
Add enough flour to make dough stiff to roll out. Roll out to 1/4 inch and cut with cookie cutter.
Bake at 375\u00b0 until lightly browned (10 minutes).
re no large pieces of cookie remaining.
Line a baking
n wire racks.
Prepare Cookie Filling: In large mixing bowl
Cream shortening and sugar.
Dissolve ammonia in the milk. Add the ammonia mixture, eggs and lemon oil to shortening and sugar.
Blend well.
Put cookie dough in pizza pan, thin.
Don't overbake (any cookie recipe will work, such as the recipe on the chocolate chips bag or roll of sugar cookie dough at your grocery).
Bake and cover with Philadelphia cream cheese icing.
Combine cream cheese, butter, vanilla and powdered sugar.
Spread over cookie and add fruit, such as crushed pineapple (drained), bananas, kiwi, strawberries, mandarin oranges and maraschino cherries.
(Use your favorite fruit.
It is pretty if it is colorful.)
ink, a 2.5\" round cookie cutter, buttercream in two colors
Thoroughly clean and dry a screw-topped glass jar. Spoon the flour into the bottom of the jar and shake to level. Then continue the layering with the almond meal, sugar and a pinch of salt, followed by the hazelnuts, sliced almonds and chocolate chips. Seal tightly and decorate with a ribbon.
Give as a gift with the cooking instructions (see Chocolate Chip and Nut Cookie recipe.)