Combine eggs, raisins and vanilla.
Let stand for 1 hour covered in plastic wrap. Do not skip this step because it is the secret for delicious cookies!
n the refrigerator.
Some recipes call for the dough to
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.
ecomes too thick.
Refrigerate cookies until chocolate hardens, about 10
Finely crush cookies and combine with butter.
Reserve 1 cup cookie mixture.
Spread remaining cookies in buttered 9 x 13-inch Pyrex dish.
Cover cookies with ice cream.
Spread with Cool Whip. Drizzle chocolate syrup over Cool Whip.
Sprinkle with nuts and remaining cookie crumbs.
Freeze until firm.
Remove from freezer a few minutes before serving.
Serves 20.
Mix in the order given.
Shape dough into balls and place on baking sheet.
Dip a fork or glass bottom in granulated sugar, then use to flatten cookies.
Bake at 350\u00b0 for 10 to 12 minutes. This is a large recipe which will make about 100 cookies.
Mix the Jell-O Pudding in a large bowl following the directions.
After the pudding is chilled, add a layer of the pudding (about a two inch depth for each layer).
Next, add a layer of cookies, chopped in quarters or eighths.
Add Kool Whip to the top of the cookies.
Repeat steps 2-4.
Decorate the top with seasonal candies or other decorations of your choice.
Let sit in the refrigerator for one hour.
ENJOY!
coa powder. As with all cookies, it's the taste
Grind Oreo cookies with food processor.
Set aside.
Make vanilla pudding as directed on box.
Mix cream cheese, Cool Whip and vanilla pudding until smooth.
Layer cookies and mixture, ending with cookies.
A crock-pot can be used.
Decorate with a flower in pot.
Enjoy.
8-10 minutes.
These cookies brown even faster than shortbreads
Pre-heat oven to 350\u00b0F. Place 30 of the cookies in food processor container; cover. Process 30 to 45 seconds or until finely ground.
Add butter; mix well. Press onto bottom of 13x9-inch baking pan.
br>For each batch of cookies use 4 cups mix and
Dip each cookie in milk; shake and layer in 9 x 12-inch pan. Put a layer of cookies, then Cool Whip.
Continue to layer until finished.
Refrigerate for 2 to 3 hours or best overnight.
Simple and delicious!
Mix 20 cookies and butter.
Press into a 9 x 13-inch pan. Bake 10 minutes at 350\u00b0.
Let cool.
Resift the flour with the baking powder.
Cream the butter with the sugar until light and fluffy. Gradually blend in the flour mixture.
Stir in the walnuts.
Cover and chill for at least 2 hours.
Roll out onto floured board to 1/4\" thickness. Cut into any shape.
Bake on ungreased cookie sheets at 300 degrees for about 20 minutes or until the edges are lightly browned.
Make 2 to 2 1/2 dozen delicious cookies.
Crush Oreo cookies; set 1/4 cup aside
asy to drizzle onto the cookies. Makes approximately 3 dozen delicious cookies!
alls with your fingertips. These cookies won't spread while baking
For the cookies: Cream butter and sugar. Add
Boil raisins and water 5 minutes and cool.
Cream together eggs, sugar, vanilla and margarine.
Sift together flour, baking powder, baking soda, cinnamon, nutmeg and allspice.
Sift dry ingredients twice.
Add to creamed mixture a little at a time, beating thoroughly.
(Batter will be stiff.)
Add raisins and juice in which they were cooked and stir with wooden spoon.
Stir in nuts.
Drop by spoon on greased cookie sheet.
Bake about 10 minutes in 375\u00b0 oven.
Makes about 5 dozen delicious cookies.