owl.
Cut in shortening using pastry blender or 2 knives
owl, cut butter into cookie mix using fork or pasty blender.
nds for easy removal.
COOKIE: Beat butter, sugars, vanilla and
owl, cut butter into cookie mix, using fork or pastry blender.
o middle position. Coat two cookie sheets lightly with no-stick
ach portion as directed in recipes.
Chocolate Chunk Cookies: Heat
he prepared baking sheet using a medium cookie scoop.
Bake in
ugar, and place on the cookie sheet about 3 inches apart
sugar,baking powder, salt.
Using a fork or pastry blender
50\u00b0.
Grease cookie sheet. Combine Crisco, sugar, brown sugar, milk
small bowl, combine the cookie crumbs, pecans and butter. Press
Dissolve yeast in milk.
Mix all ingredients together and roll up to 90 balls.
Cover and set it in the refrigerator overnight until next day.
The next day, roll the balls on powdered sugar, but don't roll too thin.
Put the filling in the center of the cookie; fold one side of the cookie and then overlap the other side on top.
Slightly greased a cookie sheet using two cookie pans. Place 6 or 7 cookies across and 6 rolls down.
Bake at 350\u00b0 for 10 minutes.
Use apricot or nut filling.
hat if you have been using unsalted butter, and/or unsalted
Cream Crisco and sugar.
Whip eggs
Heat oven to 375\u00b0.
Combine Crisco, brown sugar, milk and vanilla in a large bowl.
Beat at medium speed using an electric mixer until creamy.
Beat egg into creamed mixture.
Combine flour, salt and baking soda and mix into creamed mixture until just blended.
Stir in chocolate chips and nuts.
Drop by rounded tablespoons 3-inches apart onto ungreased cookie sheet.
Bake at 375\u00b0 for 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crispy cookies.
hortening cubes into flour mixture, using a pastry blender, in an
Cream sugar and Crisco. Add eggs and mix well. Add soda, salt, vanilla and sour cream; mix well. Gradually add flour using enough to make dough stiff. Chill overnight.
Bake at 350\u00b0 until light brown, 8 to 12 minutes.
mix in the Oreo cookie crumbles into batter then pour
Roll out cookie dough and cut out six 5-inch rounds. Bake according to package directions. Let cool.
Add cream cheese and butter to a stand mixer and whip until combined.
Add vanilla and confectioners' sugar, then mix for about 3-4 minutes or until fluffy.
Spread each cookie round with the cream cheese frosting, then stack the layers with fruit, using a different fruit for each layer. Assemble this cake the day you plan to serve it, as the cookie layers will become very soft if layered with frosting and fruit too early.
o 375\u00b0.
Combine Crisco, light brown sugar, water and