erve.
Recipe courtesy of Holiday Cookies by Elisabet der Nederlanden.
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
Measure flour, baking soda, baking powder and salt into flour sifter.
Cream butter and peanut butter with sugar until fluffy. Beat in egg.
Sift in flour mixture.
Add alternately with orange juice and blend well.
Chill dough until easy to handle.
Roll into 1-inch balls; flatten with a fork.
Bake in oven at 375\u00b0 for 10 to 12 minutes.
Remove from cookie sheet; brush with slightly beaten egg white.
Sprinkle with coconut, red hots or colored sugar.
Heat oven to 375\u00b0.
Mix butter, Crisco, egg yolks and extract. Gradually blend in dry cake mix.
Dough will be stiff.
(If dough is too soft, chill slightly.
If dough is too dry, add 1 1/2 teaspoons of water and blend well.) Form cookies in one of the following ways.
Heat oven to 375\u00b0.
Mix half of cake mix (dry), shortening, butter, vanilla and egg in large bowl until well mixed.
Stir in remaining cake mix.
Fill cookie press with dough.
Form desired shapes on ungreased cookie sheet.
Sprinkle with colored sugar. Bake 6 to 8 minutes or until light brown around edges.
Cool 1 minute before removing from cookie sheet.
Makes about 4 dozen cookies.
pread frosting on tops of cookies and sprinkle with remaining Shapes
Cream butter, sugar and eggs.
Sift dry ingredients together; add to creamed mixture.
Dough should be stiff.
More flour may be added if necessary to make dough easier to handle.
Chill for 1 hour.
Roll dough very thin; cut in squares and rounds.
Brush tops of cookies with milk; sprinkle with almonds and sugar.
Bake on ungreased cookie sheet for 9 to 10 minutes at 375\u00b0.
Makes 2 dozen.
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.
n the refrigerator.
Some recipes call for the dough to
Whip lard until creamy.
Mix wine (or fruit juice), 1 cup sugar, 1 tablespoon cinnamon and anise.
Add this to lard.
Mix with wooden spoon.
Add egg yolks; mix well.
Add sufficient flour to make a soft dough; roll out 1/2 inch thick.
Cut in desired shapes and place on greased cookie sheet.
Bake 15 minutes at 350 degrees.
Check often to prevent burning.
Mix remaining cinnamon and sugar.
Dredge cookies in this mixture while they are still warm.
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.
o make any of the recipes in this collection.
Makes
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.
ined baking sheets and bake cookies for approximately 15 minutes or
o holiday shapes and place on an ungreased pan. (The cookies do
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.
Divide the crushed cookies between 10 small glasses or jars. Beat the Nutella in a bowl to soften it. Beat the cream cheese in a separate bowl to soften it then gradually beat in the yogurt. Combine with the Nutella and mix well. Spoon into the glasses on top of the cookies. Crumble in the meringues. Add one cookie half to each glass then finish with the chocolate pieces.
Line 9 inch round cake pan with plastic wrap.
Arrange cookies in bottom of pan.
Spread ice cream over cookies.
Reserve 1/2 cup fudge sauce. Drizzle/pour remaining fudge over ice cream.
Mix candy into whipped topping. Spread over fudge sauce.
Drizzle remaining fudge sauce onto topping.
Freeze 4 hours or overnight.
Lift cake out of pan; peel off plastic wrap.
Let stand 10 minutes.
Top with additional candy, if desired.
Crush 9 of the cookies to fine crumbs in a
Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch spring-form pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.