uffin cups.
Divide the cookie dough into 24 equal parts
he recipes in this collection.
Makes 22-23 cups cookie mix
ach portion as directed in recipes.
Chocolate Chunk Cookies: Heat
head and chop up the cookie dough chunks- stir them into
ays.
For the fortune cookie:
In a medium bowl
br>Press sugar cookie dough into a round cookie pan.
Bake
br>2.
Break up cookie dough in pan. Reserve 1
Form 1 inch balls with the cookie dough. Refrigerate or put in the freezer to keep them very cold.
Melt white chocolate chips in a double boiler.
Coat cold cookie dough balls in melted chocolate and place on wax paper to harden. ( take only a few dough balls out of the fridge at a time so they will stay cold).
After chocolate has hardened they can be stored in any sealed container including ziploc bags.
ix (should still have a few lumps).
For each pancake
otta filling chills, make the cookie cups:
Preheat the oven
ave given away her\"Secret Ingredient\" -- and the kids probably will
65533;F Roll out sugar cookie dough in a buttered 13x9
In a bowl, cream peanut butter and brown sugar until fluffy.
Beat in egg to the creamed mixture.
Add oats and baking soda and mix well. Add chocolate chips in this step if using this ingredient.
Drop by tablespoonfuls about 2 inches apart onto GREASED baking sheets. Flatten slightly (if you skip this you get mounds as they do not spread much).
Bake at 350F for 6-8 minutes then let cool completely on wire rack before storing.
ntil well blended.
Add cookie mix and flour; stir until
very warm, or still hot) cookie bottom.
Place the chocolate
ugar, and place on the cookie sheet about 3 inches apart
in another bowl break cookie dough into small pieces and
Mix baking soda, cornstarch and water in saucepan. Cook on medium-high heat. The mixture will form a ball similar to pie dough.
Let cool a few minutes. Roll dough to 1/4-inch thickness. Use cookie cutters to cut out shapes.
Make small hole in each one with toothpick or skewer.
Let dry overnight on baking sheet. Do not cook.
Paint.
Add ribbon or string for hanging.
(Try adding food coloring to dough before rolling for different effects.)
Take about 10-15 Oreo Cookies and crush them up until they make at least one cup.
Crush a few more to put on top of pie.
Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
Gently stir in whipped topping and crushed cookies.
Spoon over crust and then cover.
Refrigerate for 1 hour or so until it sets up.
Sprinkle extra crushed cookies on top.
Refrigerate any leftovers.
or 50 seconds.
Add cookie crumbs to melted butter. Stir