Mix peanut butter cookie mix as directed on box.
Divide dough into 36 balls which are the size of a walnut.
Place in greased small muffin tins.
Bake 10 minutes at 350\u00b0.
Remove from oven and place a peanut butter cup in center of each ball.
Return to oven for 3 minutes.
Remove from oven and place in refrigerator.
Store in airtight container.
Yields 36.
ull size makes a better cookie.
Preheat oven according to
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.
rocessor.
Mix together peanut butter, applesauce, and honey or agave
Prepare cookie mix according to package directions.
Roll the dough into 1 inch balls.
Place in greased miniature muffin cups. Press dough evenly onto bottom and up sides of each cup.
Bake at 350\u00b0 for 11 - 13 minutes or till set.
Immediately place a peanut butter cup in each cup; press down gently.
Cool for 10 minutes. Carefully remove from pans.
Yield 3 dozen.
Press purchased or homemade cookie dough on a pizza pan.
Bake at 350\u00b0 until done.
When cool, spread cream cheese, sugar, vanilla mixture over the top.
Layer sliced apples over this and top with caramel topping drizzled lightly over the apples.
baking sheet.
Beat butter with an electric mixer in
it will depend on the recipe as to how many cookies
ilk, sour cream, melted chocolate, butter, eggs, and vanilla.
Beat
Mix cookie dough according to recipe on the box or your own recipe.
Bake at temperature according to the recipe you are using.
Put 1 teaspoon full of dough into greased small or mini muffin tins and pat down.
Bake in oven for 6-7 minutes.
Take out and push a candy into the center of each cookie.
The dough will fill around the candy.
Bake another 4 minutes and remove from the oven.
Remove from tin when cookies cool or they will fall apart. You can place the entire tin the freezer to speed the cooling. Makes 3 dozen.
Preheat the oven to 400 degrees F (200 degrees C). Sift together the flour and salt; set aside.
In a medium bowl, cream together the butter and sugar. Stir in the egg yolks, almond extract and vanilla extract. Gradually blend in the sifted ingredients. Fill a cookie press with dough and shoot cookies about 1 1/2 inches apart onto an ungreased cookie sheet. If you like, decorate with sugar or sprinkles at this time.
Bake for 6 to 8 minutes in the preheated oven.
Cream butter and sifted powdered sugar well.
Add egg and flavorings.
Mix.
Add dry ingredients gradually.
Mix well. Press a small amount of dough through a cookie press onto ungreased cookie sheets.
Choose desired shapes on cookie press. Bake at 400\u00b0 for 6 to 8 minutes.
n another small bowl. Beat butter, peanut butter, granulated sugar, brown sugar
Sift together the flour and salt.
Cream the butter. Gradually add powdered sugar, creaming well.
Blend in eggs and extracts.
Add dry ingredients gradually.
Mix thoroughly.
Press through cookie press onto ungreased cookie sheet.
Sprinkle with colored sugar or sprinkles before baking.
Bake at 400\u00b0 for 6 to 8 minutes.
an and shape according to recipe directions. Cover dough, let stand
Sift flour with baking powder.
Cream the butter, sugar and salt.
Add the egg and vanilla; mix well.
Add sifted ingredients in small amounts.
Mold with cookie press on an ungreased cookie sheet.
Bake at 375\u00b0 for 12 to 15 minutes.
Makes about 45 cookies.
50 degrees F. Grease 2 cookie sheets.
In a large
Mix crumbs, 2 tablespoons sugar and butter; press firmly over the bottom and 1/2 inch up sides of a 9-inch cheesecake pan with removable rim.
Bake at 350\u00b0 until slightly darker, about 8 minutes.
n electric mixer, cream together butter, brown sugar and sugar on
br>In large bowl, stir cookie base ingredients until soft dough