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
venly crushed.
Transfer the cookie crumbs to a medium bowl
sing a spoon.
Place cookie butter in a microwave-safe bowl
andy! http://www.food.com/recipe/brown-sugar-bacon-candy-326739
Beat the butter and brown sugar with an
combine (in a bowl,) the butter, sugar,vanilla,and sweetened condensed
beat butter at medium speed with an
r two knives,cut in butter until mixture resembles coarse crumbs
br>Beat brown sugar and butter together in a large bowl
Place brown sugar and butter in a bowl; beat with
icrowave and mix in peanut butter until smooth.
Let the
oupler, a 2-inch circle cookie cutter, a rolling pin and
Grind the sunflower seeds, sesame seeds separately. Add to your food processor. Grind the cocoa nibs up and take out 5 tablespoons These are for coating the truffles.
Add the rest of the ingredients and process until the dough holds together well.
Transfer the dough to a bowl and roll into little balls. I found that I had to squeeze the dough a few times to get it to stick together.
Roll the truffles in the reserved ground cocoa powder you made and put into the fridge for at least an hour to set up.
Bon Appetit.
Cream butter and sugar together.
Add remaining ingredients and mix well by hand.
Roll into bite-size balls.
Freeze until firm, about 45 minutes.
Store in a plastic zip-type bag in the freezer.
Let stand at room temperature 5 minutes before eating.
Sift together the flour, sugar and salt. Cream the butter and vanilla together.
Fold in dry ingredients.
Mix well.
Add nuts; again mix well.
Roll in little balls and place on nonstick cookie sheet or lightly greased regular cookie sheet. Bake 20 to 25 minutes in a 350\u00b0 to 325\u00b0 oven.