*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
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.
coa powder. As with all cookies, it's the taste
n the refrigerator.
Some recipes call for the dough to
Leave about 3 inches between cookies. Using a spatula, flatten each
ookie cutter to cut 18 cookies. Before lifting the cutouts from
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.
To make oreos from scratch I used a recipe called \"Faux-Reos\" from www.kingarthurflour.com under recipes.
Melt chips in microwave for about 20 seconds, stir then microwave for another 20 seconds. Mix 1/4 cup of water with melted chocolate until sauce is formed.
Mix crushed oreos with 1/4 cup of water.
Crush ice until partially crushed.
Pour all liquids into blender and blend on highest setting until all remaining ice chunks are crushed.
Place tapioca pearl at bottom of tall glass and serve with bubble tea straw.
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.
ntil incorporated. Fold in caramel filled chocolate candies and chocolate chips
Line 9 inch square baking pan with foil.
Combine sugar, butter and evaporated milk in medium saucepan.
Bring to a full rolling boil, stirring constantly.
Boil stirring constantly for 3 minute.
Remove from heat.
Stir in morsels, marshmallow creme, crushed cookies and vanilla extract.
Pour into prepared pan.
Sprinkle crumbled cookies on top.
Gently swirl cookies into fudge using a knife without touching bottom of pan.
Refrigerate for 1 hour or until firm.
Lift from pan; remove foil.
Cut into pieces.
FOR THE COOKIES --
Cream the butter with
Put dry ingredients together in one bowl.
Cream sugar and shortening in mixing bowl.
Add eggs and vanilla.
Next add flour and sour cream alternately.
Put in refrigerator for 2 hours. Roll out on floured board and cut with cookie cutter (cut bottom thicker than your top for raisin filled cookies).
Cut thick and bake at 450\u00b0 for 10 minutes.
The secret to keeping them soft is baking them at a high temperature and cutting them thick.
Makes 2 1/2 to 3 dozen raisin filled.
Makes 6 dozen sugar cookies.
ball.
Place the filled dough balls widely apart on
Make vanilla cupcakes according to box directions and frost with vanilla frosting.
Decorate as shown: Cut cookies in half, using two halves for wings and one half for head.
Use tic-tacs or apricots for feet and nose.
Use brown M&M's for eyes.
ver crust.
Top with cookies and reserved cream cheese mixture