Sift flour with baking powder.
Cream butter.<
nd parsley, and season well with salt and pepper. Mix thoroughly
reos your cookies will be. I use cocoa powder made by Valrhona
just cream butter and sugar with a wooden spoon, add eggs
d favorite. Just pour ready-made chocolate milk into an 8oz
Combine lard, salt and peanut butter; mix well. Add sugar, eggs and milk. Sift flour with soda and add to first mixture, blending well.
Drop from teaspoon on baking sheet greased with lard.
Press cookies lightly with a fork to flatten and to make ridged top.
Bake at 325\u00b0 until done.
hem to the bowl, together with the water. Then mix the
he cookies: Preheat oven to 350 degrees. Line two baking sheets with
nd line a muffin pan with cupcake liners. Twist Oreos in
vernight.
Dough may be made 4 days ahead and kept
ods. Add sugar and beat with a mixer on medium speed
Arrange half the cookies in bottom of 9-inch square baking dish.
Combine cream and milk in large bowl; add pudding mix. Beat with electric mixer for 1 min, or until smooth. Pour over cookies.. Top with a layer of remaining cookies.
For the passion fruit icing, combine sifted powdered sugar, passion fruit pulp and butter in a small, heatproof bowl. Stir over a saucepan of hot water until icing is spreadable.
Spoon icing on top of cookie layer. Refrigerate overnight before cutting into bars.
eparate bowl, mix almond meal with baking powder, then add the
hortbread cookie crumbs (about 10 cookies), 1-1/2 tablespoons HERSHEY
utter mixture, Blending thoroughly.
With your hands, roll dough into
Combine cake mix, eggs, water and shortening.
Mix with a spoon until well blended.
Shape dough into a ball the size of a small walnut.
Roll balls in confectioners sugar.
Place on greased baking sheets.
Bake in moderate oven (375\u00b0) for 8 to 10 minutes.
Makes 48 cookies.
These cookies made with cake mix have a moist, fudge center.
. Line a cookie sheet with parchment paper.
Mix dry
Spray cookie sheet with Pam.
Mix ingredients well.
Drop by soup spoon onto cookie sheet.
Bake at 350\u00b0 for 12 to 14 minutes. Remove from sheet; cool thoroughly.
Frost with frosting made with powdered sugar, oleo and orange juice.
Makes lots of cookies. Freezes well.
Kids love them, also husbands.
hapes using cookie cutters. Place cookies 2 inches apart onto an
In large saucepan, melt butter over medium-high heat. Stir in brown sugar, cream, and cocoa; boil 1 minute.
Remove saucepan from heat, add peanut butter and vanilla, and stir until smooth. Stir in oats and peanuts.
Drop heaping tablespoonfuls of the batter onto wax paper-lined baking sheets, spacing 1 inch apart, and let cool until set, about 20 minutes.
Storage suggestion: Keep the cookies at room temperature, between sheets of wax paper in an airtight container, for up to 3 days.