owl, stir cookie base ingredients until soft dough forms.
Press dough in bottom
arge bowl until smooth. Add cookie butter and peanut butter; beat
he mixture in half. I press it down evenly in the
r>In large bowl, stir cookie mix, butter, egg, flour, 1
Cut dough into 24 equal parts, roll into balls.
Put a ball of dough into an ungreased mini-muffin tin.
Press dough on bottom and up the sides.
Bake at 350\u00b0F for 10 minutes or until lightly browned.
If puffy, press dough back around sides with the back of a metal teaspoon.
Cool 5 minutes; remove to wire cooking rack.
In a small bowl, combine cream cheese, cocoa, and powdered sugar; mix well.
Add milk, and mix till smooth.
Fill cookie cups with cream cheese mixture.
Store in refrigerator.
reamed butter mixture.
Chill dough for minimum 4 hours.
Blend butter and cream cheese. Add sugar; cream thoroughly. Add egg, lemon juice and rind; blend well. Measure flour and baking powder together, mixing well. Add to cream cheese mixture. Mix thoroughly. Chill dough 30 minutes. Heat oven to 350\u00b0. Force dough through cookie press onto an ungreased baking sheet. Bake 8 to 10 minutes or until slightly browned. Makes about 5 dozen 2-inch cookies.
Preheat oven to 350 degrees F (175 degrees C).
In a medium mixing bowl, cream together butter, confectioners' sugar, and vanilla until smooth with electric mixer. Stir in flour and cornstarch. Pop dough into your cookie press, and away you go! Press cookies out onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or until the peaks are golden.
owl, stir cookie base ingredients until soft dough forms. Press dough in bottom of
Place ingredients in bowl and mix.
The dough will be stiff. Place in a cookie press and create.
Bake at 375\u00b0 for 10 minutes.
Spoon cookie dough in bottom of sprayed pan. With floured fingers, press dough evenly
o 350\u00b0F
Slice cookie dough as directed on package. Arrange
Sift together flour and salt and reserve.
Measure butter and confectioners sugar in a large bowl.
Beat until light and fluffy. Beat in egg yolks and vanilla.
Add flour mixture and blend well. Add food coloring as desired.
If dough becomes too soft, add a little bit more flour.
Fill cookie press with dough.
Shape cookies on ungreased cookie sheet.
Bake 10 to 12 minutes at 375\u00b0. (Do not brown.) Cool.
These cookies freeze well.
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.
Heat oven to 375\u00b0F
In medium bowl, stir cookie mix, flour, butter and egg until well blended.
Roll into 1 1/4-inch balls.
Spray cookie cutter with cooking spray; place on ungreased cookie sheet.
Press dough ball evenly into cutter.
Remove cutter; reshape dough if necessary.
Continue making heart-shaped cookies, placing 2 inches apart on cookie sheet.
Spray cookie cutter as needed with cooking spray.
Bake 6 to 8 minutes or until light golden brown.
Cool 2 minutes; remove from cookie sheet.
Heat oven to 350\u00b0.
Slice cookie dough into 1/4-inch slices. Place in ungreased 13 x 9-inch pan.
With lightly floured hands, press dough over bottom and 1-inch up sides to form crust, pressing dough as thin as possible on sides of pan.
Cream butter, sugar,
egg
and\tvanilla
in large mixer bowl. Combine flour,
cocoa
and salt; blend in.\tFill cookie press with dough.
Press
cookies
onto
cool ungreased cookie sheet.\tBake at 350\u00b0
for
5 to 7 minutes.
Remove from cookie sheet; cool on wire rack.\tMakes 4 to 5 dozen cookies.
Press two squares of dough together. Place in prepared muffin cups.
Bake for 20 to 24 minutes or until golden brown. Cool completely in pan on wire rack*. Center of cups will indent slightly upon cooling. With tip of butter knife, remove cookie cups from muffin pan.
Fill cookie cups as desired.
Yogurt & Fruit Cookie Cups: Top each with a spoonful of yogurt and cut-up fresh fruit of choice.
Preheat oven to 375 degrees F (190 degrees C).
Beat butter in a large mixing bowl using an electric mixer until creamy; add sugar, cocoa powder, and baking powder. Beat until combined. Scrape sides of bowl down if needed. Stir egg and vanilla extract into butter mixture until just combined; mix in flour.
Fill the cookie press with dough; press cookies onto an ungreased baking sheet.
Bake in the preheated oven until edges of cookies are lightly browned, 8 to 10 minutes.
Blend Smart Balance, Splenda and Egg Beaters until creamy.
Gradually add flour and salt.
Gently blend in vanilla.
Refrigerate 45 minutes to one hour.
Put dough in cookie press and press out cookies onto cookie sheet.
You can use other flavored extracts, lemon and almond are very good. At Christmas I use sprinkles and colored sugar to decorate.
Bake at 350\u00b0 for 8 to 10 minutes.