00b0F. Line 2 baking sheets with parchment paper.
For the
Knead fondant on a surface dusted with powdered sugar until soft and pliable. Roll out to 1/8 inch thick then cut out 6 star and 6 angel shapes. Brush 1 side with a little water then place, wet-side down, on cookies. Decorate with writing icing then transfer to a wire rack to dry.
Arrange half the cookies in bottom of 9-inch square baking dish.
Combine cream and milk in large bowl; add pudding mix. Beat with electric mixer for 1 min, or until smooth. Pour over cookies.. Top with a layer of remaining cookies.
For the passion fruit icing, combine sifted powdered sugar, passion fruit pulp and butter in a small, heatproof bowl. Stir over a saucepan of hot water until icing is spreadable.
Spoon icing on top of cookie layer. Refrigerate overnight before cutting into bars.
Stir all ingredients together in mixing bowl until mixed thoroughly.
Roll balls of dough (the size of walnuts) until smooth.
Place on ungreased cookie sheets.
Flatten tops of balls with the bottom of a glass.
Decorate with pecans, sprinkles, colored sugar, Hershey's Kisses, etc.
Bake at 350\u00b0 for 10 to 12 minutes, until lightly browned on bottom.
Cookies should be soft. Place on wax paper to cool.
Yield:
12 to 20 cookies.
irmly to dough.
Cut cookies apart and place on greased
oll pan with wax paper then spray generously with paper with cooking spray
Melt together marshmallows and margarine in heavy saucepan over low heat, stirring occasionally until smooth.
Pour over combined cereal and candies; toss until lightly coated.
With greased fingers, gently shape mixture into 1 1/2-inch balls.
Place on wax paper.
Let stand at room temperature until set. Makes about 3 dozen cookies.
utch-processed cocoa powder. As with all cookies, it's the taste
Mix cake, eggs and oil until well blended. Chill about 1 hour. Take out.
Flour countertop or table. Roll out and cut out with cookie cutters. Place on cookie sheet. Bake at 350\u00b0 for 10 to 12 minutes. Cool and decorate to taste.
e used to top the cookies later on.
Add ground
Melt butter and marshmallows.
Cook over low heat.
Add food coloring.
Add corn flakes; stir into mixture.
Shape mixture into wreaths on waxed paper.
Decorate wreaths with cinnamon hearts. Cool in refrigerator to harden.
large bowl, beat butter with electric mixer on medium to
Cream margarine, cream cheese, sugar, egg yolk and flour.
Mix well; add vanilla.
Shape into long rolls.
Refrigerate a few hours or overnight. Slice and dip in colored sugar sprinkles.
Bake at 375\u00b0 for 12-15 minutes or until lightly golden.
Can be used with a cookie press.
og into desired shape. Place cookies on the prepared baking sheet
nd line a muffin pan with cupcake liners. Twist Oreos in
Mix all the ingredients and then all the flour to make a medium stiff dough.
Let stand overnight in a cold place or refrigerator.
In the morning shape into 6 or 8 balls and roll out ball in rectangular shape and cut diagonally with spatula or fork shaped cookies.
Roll cookie dough thin for crisp cookies and roll thicker for soft cookies.
Mix 1 egg in small dish with fork.
Dip fork in beaten egg and make tine marks across top of each cookie. Place on cookie sheet and bake at 375\u00b0 for 8 to 10 minutes.
Cream egg, sugar, butter and vanilla until fine.
Add flour mixture alternately with buttermilk to creamed mixture.
Mix well. Chill.
Then roll out on floured board adding more flour until dough rolls out easily.
Cut with Christmas cookie cutters.
Bake at 350\u00b0 for about 8 to 10 minutes.
Frost and decorate.
Makes about 6 dozen.
utter and the cream cheese with electric mixer on medium speed
Drop on greased cookie sheet and bake at 300\u00b0 for 30 minutes; 275\u00b0 may be better.
Makes 100 cookies.
Cream Crisco with sugar.
Add eggs and beat until light.
Add flour and salt; mix well.
Add vanilla.
Drop by spoonful onto an ungreased baking sheet.
Put a nut or cherry half in the center. Bake at 350\u00b0 for 10 to 12 minutes.