inutes or until edges of cookies are light golden brown, and
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
n the refrigerator.
Some recipes call for the dough to
ith parchment paper.
For cookies, cream the butter and sugar
Bake cookies according to directions.
While cookies are cooling divide the frosting into 4 (or more) small bowls. Put one or two drops of food coloring in each bowl and stir until color is uniform. I use yellow, red, blue and green food coloring. You can make a purple by putting one drop of red and one drop of blue food coloring into frosting.
When cookies are completely cool frost cookies. Top with decorative candies. Allow cookies to \"dry\" so the frosting doesnt stick to everything.
In a large bowl, combine coconut, milk, juices, and zests, stirring until thick. Fold in cream, then pears.
Spoon 2 tablespoons of mixture onto each of half the cookies. Sandwich together with remaining cookies and arrange on a serving tray.
Chill 15 minutes. Dust with confectioners' sugar to serve.
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.
Cream sugar and shortening.
Beat in eggs, water and vanilla. Combine flour, baking powder, soda and salt; add to creamed mixture.
Add nuts.
Roll out on floured board; cut.
Sprinkle on decorative sugars, if desired.
Bake for 8 to 10 minutes at 375\u00b0. Cookies should be golden brown.
Cool.
Frost if desired.
reased cookie sheets. Sprinkle with decorative candies or colored sugars, if
esired, roll the ball in decorative candies or colored sugar, gently
so if you like flat cookies, flatten them more).
Bake
oloring, if desired.
Frost cookies and decorate with sugars, as
Fill crushed amaretti cookies into a wide decorative glass bowl.
Measure out
Preheat oven to 375.
Cookies:
In a medium bowl
set aside.
3.Dip cookies in melted CANDIQUIK(R) Coating
ven to 350\u00b0F.
COOKIES: Cream the butter and sugar
This batter can be formed into a roll and chilled, then sliced for refrigerator cookies, or rolled into balls and flattened for decorative cookies.
Bake at 375\u00b0 for 8 to 10 minutes.
By adding nuts, fruits, chips, etc. or substituting ingredients, this recipe will make an endless variety of cookies.
10 to 12 minutes. Remove cookies from oven and quickly press
Pre-heat oven to 375 degrees.
Sift flour& baking powder.
Set aside.
Cream margerine,shortening& sugar.
Beat in egg& almond extract.
Gradually blend in flour mixture.
Tint dough with a few drops of green food coloring.
Mix well.
Fill a cookie press.
Use the tree plate.
form cookies on a ungreased cookie sheets.
decorate with the candies,or colored sugar.
Bake 8-10 minute.
Remove at once to cooling racks.
6 dozen cookies.
lastic disposable pastry bag or decorative food safe cello bag to