dditional ingredients as directed in recipes.
High Altitude Instructions: Increase
ven to 350*.
Press cookie dough into large 10\" nonstick
ach portion as directed in recipes.
Chocolate Chunk Cookies: Heat
he recipes in this collection.
Makes 22-23 cups cookie mix
Line a 6-cup loaf pan with plastic wrap, letting sides and ends extend above pan.
Sprinkle 1/3 cup cookie crumbs over bottom. Spoon on 2 cups sherbet; press with back of spoon into an even layer.
Repeat layers twice, using remaining cookie crumbs and sherbet.
Fold plastic wrap tightly over top.
Freeze for at least 6 hours or overnight.
Unfold plastic wrap on top.
Invert Terrine on serving plate and remove plastic.
Garnish with raspberries and kiwi fruit just before serving.
Serves 8.
Soften dough and pat out in pizza pan sprayed with Pam.
Bake about 15 minutes until light golden brown at 350\u00b0.
Cool.
Mix cream cheese, sugar and vanilla.
Spread over cooled cookie. Arrange fruit in colorful pattern such as large strawberry in center and around outer ring, then rings of fruits.
Just before serving, put orange marmalade in bowl and add water to thin to a drizzle.
Cover fruit with drizzle, cut and serve.
Preheat oven to 350\u00b0F.
Press cookie dough on bottom of 12 inc pizza pan lined with non stick aluminum foil, bake at 350F 10 to 14 minutes or until light brown. Cool to room temperature.
Beat cream cheese and sugar in a medium bowl until well blended. stir in 1/2 cup mandarin oranges, spread over crust.
Cover and refrigerate until ready to serve.
Arrange kiwi, raspberries, and mandarin oranges over cream cheese and cut into 12 wedges.
ntil well blended.
Add cookie mix and flour; stir until
ugar, and place on the cookie sheet about 3 inches apart
uffin cups.
Divide the cookie dough into 24 equal parts
in another bowl break cookie dough into small pieces and
or 50 seconds.
Add cookie crumbs to melted butter. Stir
Roll out cookie dough and cut out six 5-inch rounds. Bake according to package directions. Let cool.
Add cream cheese and butter to a stand mixer and whip until combined.
Add vanilla and confectioners' sugar, then mix for about 3-4 minutes or until fluffy.
Spread each cookie round with the cream cheese frosting, then stack the layers with fruit, using a different fruit for each layer. Assemble this cake the day you plan to serve it, as the cookie layers will become very soft if layered with frosting and fruit too early.
et aside.
Make Cookie dough. Whisk flour, salt, baking
Whisk the eggs and milk together in a large bowl, then stir in the melted butter and the cookie mix in a jar. Stir well to make a soft dough. Cover and leave to rest for 30 mins.
Preheat the oven to 375\u00b0F. Divide and roughly shape the mixture into 14 circles, well-spaced on a large greased baking sheet. Bake for 14-16 mins until just golden. Leave on the baking sheet for 5 mins then transfer to a wire rack to cool completely.
For the crust:
Mix cookie crumbs with melted butter; press
Heat oven to 375\u00b0F.
In a large bowl, place cookie mix. Cut in butter, using a pastry blender or fork, until the mixture looks like coarse crumbs.
In an ungreased 8-inch square baking dish, spread fruit in an even layer. Sprinkle cookie mixture over peaches and spread evenly.
Bake 30-40 minutes or until topping is golden brown. Let cool at least 10 minutes. Serve warm or cool.
br>In large bowl, stir cookie base ingredients until soft dough
head and chop up the cookie dough chunks- stir them into
Heat oven to 350\u00b0F
Spray bottom of 8-inch square pan with cooking spray.
In large bowl, stir cookie mix, butter, flour, almond extract and egg until soft dough forms.
Press half of dough into bottom of pan; bake 15 minutes.
Spread jam over base.
Crumble remaining dough over jam.
Bake 20 to 25 minutes or until golden brown.
Cool completely, about 2 hours.
For bars, cut into 5 rows by 5 rows.