*These cookies (24) should be chocolate cream filled cookies and be chopped as fine as can be done.
oz of the crushed cookies. Sprinkle half of the remaining
Combine shortening, salt and vanilla.
Blend.
Add sugar and cream well.
Add beaten egg and mix thoroughly.
Sift flour and baking powder.
Add to the first, alternately with milk, blending well.
Chill dough.
Roll dough 1/8-inch thick on floured board. Cut into 3-inch cookie.
Place one cookie on ungreased cookie sheet.
Add 1 teaspoon of Date Filling (recipe to follow).
Cover with another cookie.
Press together with a fork.
Prick top of each cookie with a fork.
Bake at 375\u00b0 for about 15 minutes.
nto 1x3 inch rectangles. Place cookies on prepared baking sheets, 2
br>Very gently press the filled cookies down to flatten them out
Lightly grease cookie sheets.
Cream shortening and sugar.
Add egg and vanilla, beat well.
Combine flour, baking soda, cocoa and salt; add alternately with buttermilk to creamed mixture.
Drop by tablespoons 2 inches apart onto cookie sheet.
Bake at 375\u00b0 for 8 to 10 minutes or until cookie springs back when touched lightly in the center.
Cool.
Put two cookies flat sides together with 1 tablespoon of Creme Filling.
Makes 16 to 18 filled cookies.
Fix pudding according to directions.
Mix whipped topping, cream cheese and powdered sugar.
Place crushed cookies on bottom of dish, spread with chocolate pudding.
Spread with cream cheese mixture.
Sprinkle nuts and crushed cookies on top.
hocolate.
TO MAKE THE COOKIES:
Whisk the flour and
ut centers from half the cookies.
Reroll centers and trimmings
/2-inch between the cookies. Peel away the excess dough
Leave about 3 inches between cookies. Using a spatula, flatten each
Crush the cookies in a blender or food processor.
Beat the cream cheese, butter and confectioners sugar.
Beat instant pudding and milk together.
Fold the topping with the pudding.
Fold the cream cheese mixture with the pudding.
Layer the cookies, cream cheese mixture, cookies, etc. and finish with the cookies.
Put in freezer a day before.
heet, leaving ample space between cookies.
Place a teaspoon of
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
ookie cutter to cut 18 cookies. Before lifting the cutouts from
f using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
Blend all together as for pie crust.
Roll thin on floured board.
Cut with round cutter.
Bake at 350 degrees until lightly browned. (was about 12-15 minutes.).
Filling: Add all ingredients, except nuts into a saucepan and cook until thick.
Add nuts after.
Spread filling in between cookies. These cookies freeze well.
Combine first 5 ingredients in a food processor or blender; process until smooth. Place tofu mixture in a large bowl. Fold in whipped topping. Pour mixture into freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Stir in crushed cookies during last 5 minutes of freezing. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with whole cookies, if desired.
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.
Place cookies on cookie sheet and then