ngreased cookie sheet, spacing the cookies about 2 inches apart. Bake
ight golden brown. Let the cookies cool for 2 minutes away
Mix all together and bake for 350 degrees for 7 to 9 minutes. This recipe works great with different cake mixes and different chips, like butter flavor cake mix with butter brickle bits or broken bits of Butterfinger bars.
Combine all the ingredients; mix well and shape into a roll. Cover the outside of roll with remaining 1/2 cup of crushed Girl Scout cookies.
Wrap roll in waxed paper and put in refrigerator at least 5 hours.
Cut in slices and top with whipped cream. Makes 8 servings.
herries to garnish tops of cookies.
Bake at 375\u00b0F
In a bowl, beat the egg yolks and stir in condensed milk and vanilla.
Fold in the crushed cookies and whipped cream.
Pour mixture into a 9 X5 loaf pan lined with foil.
Cover and freeze for 6 hours or until firm.
coa powder. As with all cookies, it's the taste
Mix well the cake mix, eggs, and oil. Stir in chopped candied fruit and the chopped nuts. Drop with 1\" cookie scoop (making walnut-sized balls) onto cookie sheet lined with parchment paper. Bake at 350 degrees for 15 minutes, or until toothpick comes out clean. DO NOT OVERBAKE. Makes about 40 cookies (or more).
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
In large saucepan, simmer sugar, coffee, shortening, raisins and apples for 10 minutes.
Stir occasionally.
Cool 10 minutes. Blend the remaining ingredients and stir into mixture.
Pour batter into well-greased and floured pans.
Bake at 350\u00b0 for 20 to 30 minutes.
Cool and dust with powdered sugar.
Water can be substituted for coffee.
Candied fruit may be added for an easy fruitcake.
Recipe dates back to 1929.
cool on rack.
Wrap fruitcake tightly in foil.
Store
rind entire package of Oreo cookies. I find that the easiest
f using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
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.
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
lastic wrap and refrigerate until easy to handle (about 30 minutes
br>You can quadruple this recipe and make as many as
Place cookies in a large resealable plastic bag. Lightly crush with a rolling pin into small pieces. Place in a bowl with condensed milk, 1 cup of the coconut and sifted cocoa powder. Mix well. Refrigerate for 10 mins, until slightly set.
Roll tablespoons of mixture into balls. Roll in remaining 1/4 cup coconut. Place on a lined baking pan and refrigerate for 30 mins, until set.
ire rack to finish cooling. Cookies can be stored in a