inch thickness. Cut with Christmas cookie cutters and arrange on the
hick. Cut into shapes with Christmas cookie cutters. Place cookies 1 inch
arge bowl, combine the sugar cookie dough, sprinkles and flour until
o 40 minutes or until cookie feels firm.
After cooling
Add soaked fruit mixture, candy bar, nuts and cream. Mix well
2 1/2 inch cookie cutter.
Place 1\" apart
Preheat oven to 325 degrees.
Grease large baking sheet or pizza pan.
Place whole bar of cookie dough scored side down, shaping to fit prepared baking sheet.
Bake for 30 to 35 minutes, or until golden brown.
Immediately sprinkle morsels over hot crust; drop peanut butter by spoonfuls onto morsels.
Let stand for 5 minutes or until morsels are shiny.
Gently spread chocolate and peanut butter evenly over cookie crust.
Sprinkle candy in single layer over pizza.
Cut into wedges.
Serve warm or at room temperature.
Mix sugar, salt and milk and bring to boil, then cook over medium heat 4 1/2 minutes, exactly, stirring constantly, to prevent scorching.
Break chocolate bar; mix with chocolate chips, marshmallow cream and butter.
Pour hot mixture over chocolate mixture and mix thoroughly.
Let stand a few minutes, then beat until very creamy.
Add vanilla and nuts.
Pour into large, flat pan (cookie sheet with sides).
Cut into squares when cool. Makes 6 pounds.
rnaments using reg.
cookie cutters or Christmas cookie cutters.
Make sure
Mix and form in small balls and set aside for a few hours to become firm.
Melt chocolate and paraffin in double boiler; keep over low heat while dipping balls, otherwise mixture will harden too much.
A very good Christmas cookie.
hopped Snickers and Skor/Heath bar candy bars among the apples
Melt While Chocolate in a ceramic dish in the microwave for approximately 2 minute.
Mix all remaining ingredients in a large bowl.
Stir White Chocolate to finish melting and remove lumps.
Fold in White Chocolate into the mix in the large bowl, thoroughly.
Line 2 regular cookie sheets with wax paper.
Pour mix over lined cookie sheets, to about 1 inch thick.
Move sheets into fridge to cool.
Once cool break apart into small chunks and store in zip top bags.
/8 inch-thick. Use Christmas cookie cutters to cut various shapes
inches apart on greased cookie sheets. Bake in a 375
Cream butter; add sugar gradually, continuing to cream.
Add egg yolks, orange rind, nutmeg, vanilla, and brandy. Mix well.
Slowly add flour until mixture becomes a workable dough. Roll out and cut with Christmas cookie cutters, brush with egg white and decorate (sprinkles, almonds, nuts, etc.). If you sprinkle with brown sugar before baking they will sparkle!
Bake at 375-400\u00b0F for approximately 10 minutes.
Line a 12 x 17-inch pan with finely chopped nuts.
Grate Hershey bar and sprinkle 1/2 over nuts.
Boil sugar, butter, Karo syrup and vanilla to hard crack stage at 350\u00b0, stirring constantly.
Pour mixture over nuts and chocolate.
Sprinkle rest of Hershey bar and more nuts.
Press down.
Let cool.
Combine first 7 ingredients in a bowl.
Butter hands and roll into small balls.
Melt chocolate chips and paraffin ina double boiler.
Place a few balls at a time into the hot chocolate mixture.
Lift out with a fork onto wax paper to dry.
Always keep chocolate mixture hot.
Makes about 60 balls.
Remove from heat. Add baking bar; stir until melted. Stir in
Preheat oven to 325\u00b0.
Cut cookie dough in half lengthwise. Cut each half into 12 slices.
Set aside.
Combine butter, sugar, almonds and Karo syrup.
Boil over medium heat until candy thermometer reaches 325\u00b0 to 335\u00b0.
Have 2 cookie sheets greased and ready!
Spread quickly, as thin as possible.
You must work fast.
(It might be a good idea to have someone work with you, at least, the first time.)
Set aside.