an is perfect for this recipes, so use that if you
eat and stir in the cookie crumbs. Spoon into the prepared
side.
Sift together the cornstarch, the flour, and the baking
late ready.
Crust: Mix cookie crumbs, sugar and vanilla in
o touch.
Lay large cookie cutters on parchment paper.
ach portion as directed in recipes.
Chocolate Chunk Cookies: Heat
Preheat oven to 375\u00b0 F.
Sift together cornstarch and sugar.
Add coconut, salt, egg and margarine.
Mix with your fingertips to form a dough ball.
Roll dough into 2-inch cylinder.
Cut into 1 inch slices to form cookies.
Place cookies on greased cookie sheet.
Use the tines of a fork to make grooves on the top of the cookies.
Bake for 15 minutes.
Let cool completely and keep in a tightly closed tin.
ie pan and a small cookie sheet with cooking spray.
he recipes in this collection.
Makes 22-23 cups cookie mix
ombine 1/2 cup sugar, cornstarch, and cinnamon. Stir in peaches
Preheat oven to 350\u00b0F. Line 2 baking sheets with parchment. Using an electric mixer, beat butter, powdered sugar, zest and juice in a bowl until light and creamy. Add flour and cornstarch; stir to combine.
Place mixture into a piping bag fitted with 1/2-inch fluted nozzle; pipe 40 rounds onto prepared trays, leaving room for spreading. Bake for 10 minutes or until golden. Cool on trays (cookies will firm).
Spread lemon curd over base of half the cookies. Sandwich with remaining cookies. Dust with extra powdered sugar to serve.
ight and fluffy. Add sugar, cornstarch and salt; beat until smooth
Combine all ingredients with a whisk.
Whisk once again before adding to your recipe to ensure all the cornstarch is incorporated from the bottom of the bowl.
Press the cookie dough into a greased 9x13
Mix salt and water.
Stir and boil.
Add cornstarch and cold water.
Stir over heat until thick.
Use extra cornstarch on table and a rolling pin.
Roll out dough and cut with cookie cutters. Use a straw for making a hole at the top for hanging.
Dry overnight and decorate with paint, glitter, etc.
Cream butter; gradually add powdered sugar and cornstarch, beating at medium speed of electric mixer until light and fluffy. Stir in flour.
Firmly press dough in lightly greased and floured 9-inch cookie mold.
Bake at 325\u00b0 for 30 to 35 minutes.
Invert cookie from pan and let cool on rack.
baking powder, baking soda, and cornstarch. With the mixer running on
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.
cup powdered sugar and cornstarch; blend well. Add margarine and
Preheat oven to 350\u00b0.
Stir together sugar, cornstarch, cinnamon and corn syrup in a mixing bowl.
Add peaches and mix well.
Pour mixture into an 8 x 8-inch baking dish.
Slice cookie dough into 1/2-inch slices.
Place slices on top of peach mixture. Bake for 1 hour or until golden brown.
Cool and serve with ice cream, if desired.
Serves 8.