half. Stir in flour, baking soda, and salt. Then add
Preheat oven to 350\u00b0.
In mixer bowl, beat condensed milk, peanut butter and vanilla until smooth.
Add Bisquick; mix well. Chill at least 1 hour.
Shape into 1-inch balls.
Roll in granulated sugar.
Place 2 inches apart on ungreased baking sheets.
Bake 10 to 12 minutes or until lightly browned.
Do not overbake.
Press Hershey kiss in center of each cookie immediately after baking.
Cool.
Store tightly covered at room temperature.
Preheat oven to 350.
Sift flour, salt and baking soda together, set aside.
Mix the melted butter and sugars together until thoroughly mixed. Add egg yolk and vanilla and mix until creamy.
Stir in dry ingredients and mix just until blended.
Stir in chocolate chips.
Drop dough by 1/4 cupfuls onto nonstick baking sheet, about 3 inches apart.
Bake 13-16 minutes. Let cool on cookie sheet for at least 5 minutes before removing to rack to finish cooling.
175 degrees C). Line a baking sheet with parchment paper.
Cream together butter, sugar and brown sugar.
Add eggs and vanilla and mix well.
Mix together flour, oat flour, salt, baking powder and baking soda.
Stir in chocolate chips, grated Hershey bar and nuts (if using).
Drop by 1 1/2\" balls onto ungreased cookie sheet.
Bake at 375\u00b0 for 6-10 minutes.
NOTE: If you want your cookies to spread out a bit more, flatten them a bit before baking.
Cookies will be soft but will firm up a bit after cooling.
180 degrees C). Line a baking sheet with waxed paper.
f the most-requested Impossibly Easy Pie recipes.
Special Touch.
then carefully mix in salt, baking soda, baking powder, and sugar. Blend
0 minutes.
Allow cookies to cool on baking sheet for 5
).
Whisk flour, ginger, baking powder, cinnamon, and salt together
edium bowl, stir together flour, baking soda and cream of tartar
175 degrees C). Line 2 baking sheets with parchment paper.
(175 degrees C). Grease baking sheets.
With an electric
f necessary. Add flour, baking soda, baking powder, and cream of tartar
Make into 1 1/4-inch balls.
Smash with a fork to cross cookies.
Bake for 7 minutes at 375\u00b0.
Makes 2 to 3 dozen.
large bowl. Stir flour, baking soda, and salt into sugar
Preheat oven to 350\u00b0F
Stir baking mix, pudding mix, and ginger together in a medium bowl. Mix in egg and oil until well blended.
Roll cookie dough into 1-inch balls. Place balls 2 inches apart on a lightly greased cookie sheet.
Dip flat-bottom glass into sugar. Press glass onto each cookie dough ball and flatten into 1/4 inch thickness.
Bake 10 minutes. Immediately remove from cookie sheet. Cool on wire racks.
Drizzle cookies with melted white chocolate.
Preheat oven to 375\u00b0.
In large mixing bowl, beat Eagle Brand condensed milk and peanut butter until smooth.
Add biscuit mix and vanilla; mix well.
Shape into 1-inch balls.
Roll in granulated sugar.
Place 2 inches apart on ungreased baking sheet. Bake 6 to 8 minutes or until lightly brown.
Press Hershey's Kiss in center of each ball immediately after baking.
Cool.
Makes about 5 dozen cookies.
Remove foil from Kiss before pressing into cookie.
Process the lemon zest and sugar in a food processor until the zest is as fine as the sugar.
Add the butter.
Process until fluffy.
Scrape down the bowl.
Add the flour, baking soda and salt. Process briefly until mixed.
Form dough into two 1-1/2-inch-round logs and wrap each in wax paper.
Refrigerate until firm.
Preheat the oven to 350\u00b0.
Slice each log into 1/4-inch thick cookies and place on an ungreased baking sheet. Bake for 8 to 10 minutes, until golden around the edges.
Do not overbake.
anilla extract.
Mix in baking soda, salt, and flour until