Mix in the egg and vanilla extract. Blend in the dry
olks.
Beat in the vanilla extract.
Gradually blend in
Mix sugar, Crisco and egg together.
Add vanilla, then add dry ingredients.
Roll into balls (small).
Flatten.
Bake at 350\u00b0 for 10 minutes.
Makes about 50 cookies.
nd salt; set aside. Mix vanilla with butter or margarine. Gradually
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.
f using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
Bring sugar, evaporated milk, cocoa and margarine to a boil in a saucepan.
Boil for 1 1/2 to 2 minutes.
Do not stir.
Remove from heat.
Add peanut butter, vanilla and oats.
Drop by small spoonfuls onto a greased pan or waxed paper.
Let cool and enjoy! (Easy no-bake recipe.)
Put sugar, syrup and one cup of cream in a heavy saucepan. Boil on medium heat to soft ball, then add second cup of cream, and again boil to soft ball.
Add third cup of cream and boil to a firm ball.
Add vanilla and pour into a lightly greased 9 x 13-inch pan.
When cooled slightly, cut into squares.
You can cut with scissors.
Blend oatmeal until it's fine powder.
Cream butter and both sugars.
Add eggs and vanilla.
Mix flour, oatmeal, salt, baking powder and soda together and add to first mixture.
Then add chips, candy and nuts.
Roll into walnut sized balls.
Place 2 inches apart on cookie sheet.
Bake 5 minutes at 375\u00b0.
Makes 112 cookies.
Recipe may be halved.
Beat butter, sugar, molasses, vanilla, ginger, cinnamon, clove, nutmeg, salt,
Mix together and roll in small balls; press with a fork.
Bake at 375\u00b0 for 10 to 12 minutes. Can make 1/2 recipe.
or use your own vanilla cake recipe).
Reserve about 2 cups
Preheat oven to 375\u00b0.
Mix together.
Drop spoonful of dough onto cookie sheet until filled.
Press each cookie with fork to make crisscross pattern.
Sprinkle sugar on tops of each cookie, then bake for 10 minutes or until light golden brown.
It's easy to cut recipe in half or double, triple, etc.
Let butter stand at room temperature until soft.
Add sugar, then flour and vanilla.
Form dough into 1-inch balls and place on greased cookie sheet.
Make a deep indentation in center of each ball with your finger.
Place cookies in 350\u00b0 oven.
Bake about 7 minutes or until just before cookies are browned.
Blend Crisco and sugars. Beat in vanilla, water and egg.
Sift remaining dry ingredients together; add to the sugar and egg mixture. Mix well. Stir in M&M's candy. Drop from teaspoon onto ungreased cookie sheet. Bake at 375\u00b0 for 10 to 12 minutes or until golden brown. Makes about 3 dozen 2 1/2 inch cookies. For additional color, press M&M's candies into cookies before baking.
nd fluffy. Stir in the vanilla and then the flour to
ugar.
Add the salt, vanilla and 3 1/2 cups
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.
In a medium saucepan, over very low heat, melt chocolate and shortening.
Remove from heat and add sugar, egg, flour, salt and vanilla.
Stir well.
Pour into a greased 8 x 8 x 2-inch baking pan and sprinkle with chopped nuts, if desired.
Bake in a preheated 400\u00b0 oven for 12 minutes or until cookies test done. Remove from oven; cool in pan and then cut into 2-inch squares. Makes approximately 16 squares.
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.