ith parchment paper.
Beat butter, brown sugar, and 3/4
ondensed milk, 1/4 cup cookie butter, 1 tablespoon vanilla extract, and
Add milk, egg yolks, and butter. Attach dough hook and knead
lectric mixer to beat the butter until creamy. Add sugar and
Grease an 8-inch square baking dish.
Mix white sugar, evaporated milk, brown sugar, and butter in a saucepan; bring to a boil. Reduce heat to a simmer and cook, stirring continually, until mixture is smooth and sugar is dissolved, about 8 minutes. Remove saucepan from heat and stir marshmallow creme into sugar mixture until smooth.
Stir cookie butter into sugar-marshmallow mixture until evenly combined; pour into the prepared baking dish. Let fudge stand until cooled and solid, at least 30 minutes.
ith a small tip with cookie butter. Use a small sharp knife
sing a spoon.
Place cookie butter in a microwave-safe bowl
Mix the butter ( I melt it in the
ilk, sour cream, melted chocolate, butter, eggs, and vanilla.
Beat
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
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.
Combine cake mix, eggs and oil. Add other ingredients. Spray cookie sheets with a nonstick spray. Roll cookie dough into balls about the size of a large marble. Arrange on cookie sheet, allowing space for dough to spread. Bake in a 350\u00b0 oven 10 to 12 minutes until lightly browned. Yield: 3 1/2 to 4 dozen crisp cookies.
pray.
Combine sugar and butter in a large bowl; beat
1. Mix by hand cake mix and dry pudding mix thenstir in oil.
2. Add egg and mix thoroughly then stir in pecans.
3. With teaspoon or small cookie scoop place cookie dough on cookie sheet about two inches apart.
Mix dry ingredients in a large bowl with a wooden spoon.
Pour wet ingredients into a small bowl; mix with electric mixer on medium for 20 seconds or until smooth.
Pour wet ingredients into dry ingredients.
Continue mixing with electric mixer on medium another 30 seconds or until dough forms.
Make a 1/2 inch ball with your fingers formed around 3 chocolate chips.
Place on a dry cookie sheet in rows 4 across and 6 down.
Bake in a 350\u00b0 oven for 7 minutes.
Remove from cookie sheet and cool 30 minutes.
br>For glaze:.
Melt butter in saucepan.
Stir in
combine cake mix, egg, and butter with an electric mixer. Mix
Preheat oven to 350\u00b0.
Mix ingredients by hand for best results.
Blend sugar, butter and vanilla until smooth.
Gradually add flour.
Then add nuts and chips to mix, stirring until all ingredients are well combined.
Then press the mixture onto a cookie sheet (17 x 11 x 1-inch).
Bake in oven for 15 to 20 minutes or until lightly brown.
Watch closely (burns easily). Partially cool in pan; then break out of pan into irregular pieces.
Place onto paper towels or brown paper bags to finish cooling.
Cream together butter and cream cheese until smooth.
Beat in egg yolk and extracts, then gradually beat in sugar until light and fluffy.
Mix together the flour and salt, then slowly add flour mixture just until well blended.
Put dough in cookie press and make favorite shapes (wreath, tree, etc.).
Sprinkle with colored sugar and bake in 350-degree oven for 10-12 minutes or until golden.
Remove from oven and let set on baking sheet 3 minutes to set.
Cool on wire rack.