br>Tips:
Bake these cookies till the edges start turning
Crush cookies to crumbs and put half in bottom of 9 x 12-inch pan.
Save other half.
Beat together cream cheese, Cool Whip and margarine.
In a separate bowl, beat pudding, milk, powdered sugar and vanilla.
Combine bowls of ingredients.
Pour over Oreo crumbs.
Top with remaining crushed Oreos.
Refrigerate.
ack for 7 minutes. Allow cookies to cool on the baking
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.
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.
lace on cookie tray. Give cookies enough room to rise.
Cream shortening and sugar; add eggs.
Mix together flour, baking powder and salt.
Add flour mixture to shortening mixture and mix well.
Chill dough.
Form dough in small balls and roll in sugar-cinnamon mixture.
Place on ungreased cookie sheet and bake at 400\u00b0 for 8 to 10 minutes or until lightly browned.
Makes 5 dozen cookies.
coa powder. As with all cookies, it's the taste
Sift dry ingredients together.
Cream shortening and sugar together.
Add eggs and vanilla. Beat well.
Add dry ingredients. Blend well.
Chill dough until easy to handle.
Roll dough in small balls and dip in cinnamon and sugar mixture.
Place on greased cookie sheet.
Bake 10 to 12 minutes at 350\u00b0.
Don't overcook!
Cut cookie dough into slices, then into fourths.
Roll into cinnamon-sugar mixture.
Cook at 350\u00b0 for 7 minutes.
ut later).
To make Snickerdoodle layer: Sift together flour, baking
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
rind entire package of Oreo cookies. I find that the easiest
HEAT oven to 375\u00b0F Line baking sheets with parchment paper.
COMBINE cookie mix, softened butter, egg and vanilla extract in medium bowl. Mix with spoon until soft dough is formed. * To soften butter: Heat unwrapped butter in microwave 10 to 15 seconds.
USE level measuring teaspoon of dough to make 3/4-inch balls. Roll in cinnamon sugar. Place on prepared baking sheet. Using the back of a rounded measuring teaspoon, to make a rounded indentation in the center of each cookie.
BAKE 6 minutes. Remake rounded indentation in cookie. ...
f using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
archment.
To make the Snickerdoodle crust, in a medium bowl
br>Transfer to rack. The cookies bake more evenly if you
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.