We like these, so double the recipe.
Chill in refrigerator. Make into balls (about walnut size or smaller).
Roll in white sugar.
Place far apart on a cookie pan.
Cool some before removing them.
Keep closed in tight container for soft cookies.
coa powder. As with all cookies, it's the taste
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
f using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
ranulated sugar.
Make more cookies in the same manner, arranging
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.
Place cookies on cookie sheet and then
ire rack to finish cooling. Cookies can be stored in a
aking sheets.
4. Bake cookies in a 350\u00b0 regular
Cream together shortening, sugar and egg.
Stir in syrup and chocolate.
Sift flour, soda, salt and cinnamon into creamed mixture.
Shape dough into balls the size of walnuts and roll in sugar.
Place balls on ungreased baking sheet, 3 inches apart. Bake at 350\u00b0 for 12 to 15 minutes.
Makes about 3 dozen cookies.
Preheat oven to 350\u00b0.
Mix all ingredients together in a large bowl.
Roll dough into small ball and roll in sugar.
Press cookies down with a glass and bake for 8 to 10 minutes.
ith a layer of the cookies, breaking a few to fit
Preheat oven to 375\u00b0F/190\u00b0C.
Cream sugar, butter, shortening and eggs.
In a seperate bowl sift together flour, cream of tartar, baking soda, cinnamon and salt; then beat into butter mix and mix well.
Shape dough into 1 inch balls, roll in colored sugar and place on cookie sheet.
Bake for about 9-11 minutes.
Temperature and time may vary according to your oven's accuracy (just eat the first one after it cooled off).
Let cookies rest about 10 minutes before removing from cookie sheet.
Preheat oven to 350*.
COOKIES:
Cream shortening and sugar.<
ound cookie cutter, cut out cookies.
Transfer to prepared sheets
Cream shortening, sugar, vanilla.
Beat in eggs, then chocolate.
In another bowl sift 2 cup flour, baking powder, salt:mix well.
Add this alternately with milk to shortening mixture, mixing well after each addition.
Chill for 2 hours.
Form into one-inch balls and roll in powdered sugar.
Place on greased cookie sheet 2-3 inches apart.
Bake at 350\u00b0F for approx 10 minutes for soft cookies, 13 for more firm/hard.
Cool slightly before removing from cookie sheet, then cool on wire racks.
uch stickier than my regular recipe. You may have to experiment
To make oreos from scratch I used a recipe called \"Faux-Reos\" from www.kingarthurflour.com under recipes.
Melt chips in microwave for about 20 seconds, stir then microwave for another 20 seconds. Mix 1/4 cup of water with melted chocolate until sauce is formed.
Mix crushed oreos with 1/4 cup of water.
Crush ice until partially crushed.
Pour all liquids into blender and blend on highest setting until all remaining ice chunks are crushed.
Place tapioca pearl at bottom of tall glass and serve with bubble tea straw.
r until set, or dip cookies in icing and top with
o temperature indicated on package/recipe.
Roll out dough on