Preheat oven to 350*.
COOKIES:
Cream shortening and sugar.<
Preheat an oven to 350 degrees F (175 degrees C).
Combine the graham cracker crumbs, baking soda, and salt in a large bowl; add the egg, vanilla, and chocolate-hazelnut spread and mix by hand until well blended. Form the mixture into 1 1/2-inch balls and place on a baking sheet 2 inches apart.
Bake in the preheated oven until crispy on the outside, 8 to 10 minutes. Allow to rest on cookie sheet a few minutes before moving to a wire rack to cool.
side.
Combine pecans and cookies in blender or food processor
hocolate.
TO MAKE THE COOKIES:
Whisk the flour and
erfectly shaped cut-out cookies/ The cookies won't\"spread\" as they bake
0 seconds. Stir the cookie spread through the batter.
Drop
165 degrees C).
Crush cookies and mix in coconut oil
repared pan.
Heat cookie spread in the microwave until softened
ound cookie cutter, cut out cookies.
Transfer to prepared sheets
ith a layer of the cookies, breaking a few to fit
For the cookies: Cream butter and sugar. Add
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To toast coconut: Spread coconut in even layer on
f using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
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
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Scoop mounds of cookies onto an aluminum cookie sheet
easpoon sized ccokies, the original recipe called for 2 tablespoon sized
ut centers from half the cookies.
Reroll centers and trimmings
Combine flour, oatmeal, sugar and eggs. Add melted butter and mix until just combined. Chill for 30 mins.
Preheat oven to 350\u00b0F. Line 2 baking trays with parchment paper. Spoon 16 dollops of batter onto each baking tray. Bake for 14 mins. Let cool on tray for 2-3 mins then transfer to a wire rack to cool completely.
To make the filling, melt Nutella over a double boiler. Add chopped chocolate and stir until melted. Spread over 16 cookies then sandwich with remaining 16 cookies. Press together lightly. Allow to dry then serve.
ire rack to finish cooling. Cookies can be stored in a