n wire racks.
Prepare Cookie Filling: In large mixing bowl, combine
Mix with wooden spoon, then work with your hands.
Wrap with Saran Wrap and refrigerate overnight.
Roll out a section at
time, 1/8-inch thick, on a floured board.
Cut into squares 2 x 2 1/2-inch.
Fill with filling in center of square.
Fold over and seal lightly, like a small turnover.
Bake at 350\u00b0 on a greased cookie sheet 12 minutes or until light brown.
Sprinkle with powdered sugar after cooled.
Makes 5 or 6 dozen cookies.
Can be made large, if desired.
Any flavor Baker's cookie filling can be used.
ntil well blended.
Add cookie mix and flour; stir until
r overnight.
For the filling: combine all of the ingredients
br>Use any favorite filling in the recipes that follow.
TO
an is perfect for this recipes, so use that if you
For the crust:
Mix cookie crumbs with melted butter; press
br>In large bowl, stir cookie base ingredients until soft dough
f pan.
Spread pie filling over dough.
Drop remaining
bowl stir together the cookie crumbs and the butter until
late ready.
Crust: Mix cookie crumbs, sugar and vanilla in
COOKIE DOUGH:
Sift the flour,
re no large pieces of cookie remaining.
Line a baking
.
To Make Peach Filling: In a large saucepan combine
rop by spoonfuls onto greased cookie sheet.
bake for 15
ach portion as directed in recipes.
Chocolate Chunk Cookies: Heat
r overnight.
Prepare the filling: combine the brownie mix, eggs
o 350 degrees.
Line cookie sheets with parchment paper or
east 1 hour.
Prepare filling.
Heat oven to 400
Make the panna cotta filling:
Pour the water into