ntil well blended.
Add cookie mix and flour; stir until soft
Heat oven to 350\u00b0F
Spray bottom of 8-inch square pan with cooking spray.
In large bowl, stir cookie mix, butter, flour, almond extract and egg until soft dough forms.
Press half of dough into bottom of pan; bake 15 minutes.
Spread jam over base.
Crumble remaining dough over jam.
Bake 20 to 25 minutes or until golden brown.
Cool completely, about 2 hours.
For bars, cut into 5 rows by 5 rows.
br>In large bowl, stir cookie mix, ground almonds, butter and cream
br>In large bowl, stir cookie mix, butter and egg until soft
Heat oven to 350\u00b0F.
Grease cookie sheet.
Stir cookie mix, bananas and egg in medium bowl until soft dough forms.
Drop by rounded tablespoonfuls 2 inches apart onto cookie sheet.
Bake 10 to 12 minutes or until set (centers will be soft).
Cool 1 minute before removing from cookie sheet to wire rack.
Cool completely, about 30 minutes.
Frost with frosting; sprinkle with chocolate decorations while frosting is still wet.
arge bowl, cut butter into cookie mix using fork or pasty blender
Heat oven to 375\u00b0F
In medium bowl, stir cookie mix, flour, butter and egg until well blended.
Roll into 1 1/4-inch balls.
Spray cookie cutter with cooking spray; place on ungreased cookie sheet.
Press dough ball evenly into cutter.
Remove cutter; reshape dough if necessary.
Continue making heart-shaped cookies, placing 2 inches apart on cookie sheet.
Spray cookie cutter as needed with cooking spray.
Bake 6 to 8 minutes or until light golden brown.
Cool 2 minutes; remove from cookie sheet.
br>In large bowl, stir cookie mix, butter, egg, flour and 1
ith cooking spray.
Place cookie mix in large bowl.
Cut
Heat oven to 350\u00b0F.
In large bowl, stir cookie mix, coconut, lime peel, lime juice, butter and egg until soft dough forms.
Drop dough by level tablespoonfuls 2 inches apart onto ungreased cookie sheets.
Bake 9 to 13 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet.
Cool completely.
With a small strainer, sift powdered sugar over cooled cookies.
Store covered at room temperature.
arge bowl, cut butter into cookie mix, using fork or pastry blender
arge bowl, stir together cookie mix, pudding mix and flour.
Stir in
00b0F
In large bowl, mix cookie mix and 1/2 teaspoon cinnamon
r>In large bowl, stir cookie mix, butter, egg, flour, 1 teaspoon
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.
n large bowl, stir together cookie mix, crushed cookies and pecans.
lender, place 1/2 cup cookie mix and the almonds; process until
br>In large bowl, beat cookie mix, granulated sugar, butter, almond paste
n large bowl, stir together cookie mix and crumbs.
Stir in
Heat oven to 350\u00b0F
Spray bottom of 13x9-inch pan with cooking spray.
In large bowl, stir cookie mix, oil, water and egg until soft dough forms.
Press into pan.
Bake 15 to 18 minutes or until edges are light golden brown.
Cool 10 minutes.
In small microwavable bowl, microwave chocolate chips and butterscotch chips on High 1 to 1 1/2 minutes or until melted.
Spread evenly over base.
Refrigerate 30 minutes or until set.
For bars, cut into 9 rows by 4 rows.