and chill.
Allow Butter Shortbread Cookie Dough to soften to room
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.
e creamy and easy to spread.
Line a cookie sheet with
For Pecan Shortbread Cookie Crust: Mix all ingredients. Press
Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan; set aside.
Make crust:
Using an electric mixer, cream the butter and sugar together on medium high speed for 3-4 minutes.
Add flour and ground cookies to the mixture and blend for 3-4 seconds until fully incorporated.
Press the mixture evenly into the bottom of a 9-inch springform pan.
Bake the crust at 350\u00b0 F for 20-25 minutes, or until golden brown.
Allow the crust to cool completely.
In a ...
TO MAKE THE SHORTBREAD CHOCOLATE CRUMB CRUST: Heat oven
Put 1/2 of the raspberries in a food processor (or 1/8 of the raspberries in a blender) and pulse until pureed.
Put the raspberry mush into a plastic container and continue with the next batch of raspberries.
Freeze the container for 30 minutes.
Scoop out the sorbet and serve!
Great with sugar cookies or shortbread and garnished with fresh mint.
Prepare a cookie sheet by covering it with
Place the shortbread cookies side by side on an ungreased cookie sheet
Make crust:
Using an electric mixer, cream the butter and sugar together on medium high speed for 3-4 minutes.
Add flour and ground cookies to the mixture and blend for 3-4 seconds until fully incorporated.
Press the mixture evenly into the bottom of a 9-inch springform pan.
Bake the crust at 350\u00b0 F for 20-25 minutes, or until golden brown.
Allow the crust to cool completely.
Make cheesecake:
Using an electric mixer, beat the cream cheese until light and smooth.
Add the mascarpone cheese and sugar and continue to ...
Mix cream cheese until smooth, then
add
sugar.
Blend well. Add beaten eggs, lemon juice and
vanilla; blend again. Place wafer of your choice in 2 1/2-inch\tdiameter
foil laminated bake cups;
half fill with cream
cheese mixture.
Place cups on cookie sheet.
Bake in oven for 15
minutes
at
350\u00b0. Cool.
Top with blueberry or cherry pie filling.
Refrigerate. Serves 24 or 1 person who can eat 24 tarts!
Preheat easybake oven for 15 minutes.
In a small bowl, combine cookie mix, water, raisins and chocolate chips. Stir with a spoon until mixture holds together in one big ball. Shape a small amount of dough at a time into a ball. Arrange on an ungreased cookie sheet.
Butter bottom of small drinking glass. Dip buttered glass bottom in sugar. Flatten each ball by pressing with sugar-coated glass.
Bake 10 to 12 minutes in Easybake oven. Remove from oven. Cool on a rack.
Each package of mix makes about 9 cookies.
horoughly. (Shortbread will not be crisp until cool.).
Less easy method
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.
Heat oven to 350 degrees.
Cream butter and sugar, gradually add flour, cream together well.
spread and pat down in bottom of pan with hand.
bake for 20 minutes (18 minutes for a glass pan).
Add all topping ingredients into bowl and mix together for at least 1 minute until well blended.
Pour over topping over shortbread and back for an additional 20-25 minutes.
Sprinkle with powdered sugar and serve.
ntil smooth.
For the shortbread, preheat oven to 350\u00b0F
/2\" apart on a cookie sheet and flatten slightly with
nch thickness. Cut with Christmas cookie cutters and arrange on the
Remove the hulls and stems from the strawberries; cut the strawberries in quarters. Cut the rhubarb into 1/2 inch pieces.
In a large saucepan, combine strawberries, rhubarb, sugar, and water. Bring to a boil, then simmer 8 minutes, stirring occasionally.
Refrigerate the sauce until cool.
Scoop the ice cream into serving dishes, then top with rhubarb sauce and a shortbread cookie.
ought Walkers Pure Butter Assorted Shortbread cookies were warmed in the