lour) and Dutch-processed cocoa powder. As with all cookies, it's
taste any difference. 5. Dutch cocoa will not react with
out 10-12 minutes. The cookies will offer slight resistance to
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
Made-1 dozen teaspoon sized cookies. 10 calories a cookie!
minutes or until the cookies are crunchy.
Let the
bout two inches apart. Bake cookies for 10-12 minutes.
f using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
an.
Crumble the cookies and melt the butter in
minutes. Remove and let cookies sit on the baking sheet
In a food processor, combine cookies, cocoa and pecans.
Whirl until reduced to crumbs, pulsing for several seconds at a time.
Add corn syurp and port.
Continue to pulse processer until liquids are well blended.
Using your hands, form dough into one-inch round balls.
Roll in powdered sugar, Serve or store cookies in airtight container for up to one month.
To store longer, freeze the cookies.
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
3x9x2 inch baking pan (this recipe was tested with the Perfect
0-12 minutes, or until cookies are just set and begin
or chocolate chocolate chip cherry cookies, replace 1 teaspoon of the
ire rack to finish cooling. Cookies can be stored in a
aking sheets.
4. Bake cookies in a 350\u00b0 regular
ith a layer of the cookies, breaking a few to fit
Preheat oven to 350*.
COOKIES:
Cream shortening and sugar.<