he wafers.
Let the cookies stand, uncovered, for 1 hour
archment paper and arrange backoblaten (German baking wafers) on top, leaving
Mix butter, sugars, eggs and vanilla until fluffy.
Add flour, soda and salt; mix well.
Add chocolate chips, then fold in German chocolate frosting.
Bake at 350\u00b0 for 10 minutes or until cookies are golden brown.
he baking sheets, spacing the cookies about 2 inches apart. (Alternatively
o freeze place completely cooled cookies in tupperware container, with waxed
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Empty the package of cake mix into a large bowl. Combine the yogurt, sour cream and egg; stir into the cake mix until well blended. Mix in the coconut pecan frosting, coconut and walnuts. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Preheat oven to 375 degrees. Cream butter and sugar together. Beat in eggs, vanilla and wine. Stir in flour, one cup at a time. Dough will be stiff. Roll out dough, on well-floured pastry sheet, to a 1/4 inch thickness. Cut into desired shapes with cookie cutter. Bake on greased cookie sheet for 10 minutes.
Make icing by combining above ingredients. (Should be an almost runny consistency). Frost cookies. These cookies will keep for up to one year in an airtight container.
-inch thick. Cut out cookies with a 2 1/2
Sift together flour, soda and spices into large bowl.
Add remaining ingredients; blend thoroughly.
(Chill dough for easy handling.)
Roll out dough to about 1/8-inch thickness on board or canvas, sprinkled with confectioners sugar.
Cut cookies in 1 x 2-inch strips.
Place on greased cookie sheets.
Bake at 350\u00b0 about 10 minutes.
nto 2x3 inch rectangles. Place cookies 1 1/2 inches apart
Preheat oven to 350 degrees F. Line a muffin tin with 12 paper muffin liners.
Beat together ricotta, sour cream, whipping cream and sugar with a hand mixer. Add the vanilla and orange zest to ricotta mixture then beat in eggs 1 at a time.
Spoon the mixture equally between the 12 liners. Bake 25-35 minutes, until a toothpick inserted in the center of one of the cakes comes out clean.
Cool on a rack, then refrigerate for at least 1 hour before removing paper liners.
Meawhile, heat the preserves & apple juice in a small sauce pan. ...
n your first batch. The cookies should cook to a light
coa powder. As with all cookies, it's the taste
ccasionally, until golden.
For cookies: combine flour, sugar, butter, cocoa
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
Combine all ingredients and mix until smooth.
Bake at 350 for one hour (a Bundt cake pan works best).
Cool completely then drizzle with the Chocolate Water Glaze from recipe #89594.
rush the icing over the cookies while they are still hot
\"In a mixing bowl, combine the dry cake mix, eggs, butter and oats. Stir in the chocolate chips and raisins. Drop by heaping teaspoonfuls 2 inches apart onto an ungreased baking sheet. Bakew at 350 degrees for 9-11 minutes or untill set. Cool for 5 minutes; remove to wire racks.
2 minutes.
Transfer the cookies to a wire rack and
f using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.