Mix first five ingredients in shaker with ice.
Shake very well.
Pour into a chilled martini glass that has been rimmed with graham cracker crumbs. ( I poured a little Bailey's in a saucer, dipped the rims, then dipped them into the graham cracker crumbs.I actually crushed them myself so they were not SO powdery).
Top with whipped cream and a Pepperidge Farm gingerbread cookie -- awesome!
n wire racks.
Prepare Cookie Filling: In large mixing bowl
o 350\u00b0. Make the gingerbread cookie dough according to the label
Add Quaker(R) Oats to your container of choice, pour in milk, add in raisins and pecans.
Sweeten by topping with brown sugar and gingerbread spice before refrigerating overnight.
Rise, shine, and enjoy!
oumay use any sugar cookie dough recipe you like- to include
Add espresso to cup.
Stir syrups.
Fill with steamed milk.
Top with whipped cream and garnish with crumbled graham crackers or gingerbread cookies.
Steam syrups and cold milk together.
Top with whipped cream, cinnamon powder and gingerbread cookie crumbs.
br>2) For the oatmeal cookie crust, preheat oven to 350
On a prepared pizza pan, press cookie dough from the center to within 1-inch of the edge of pan.
Pour the brownie batter over the cookie dough and bake at 350\u00b0 on the upper rack of a preheated oven.
Test for firmness in center of pan at 25 minutes as ovens may vary.
Heat oven to 350\u00b0.
Grease 12-inch pizza pan. Press cookie dough into bottom of pan.
Bake for 13 to 16 minutes or until light golden brown.
Remove from oven.
Sprinkle evenly with nuts, marshmallows and chocolate chips.
Drizzle with caramel sauce. Bake an additional 5 to 10 minutes.
Cool completely.
Cut into wedges, 16 servings.
Can use jimmies or anything else for a favorite topping.
Prepare Cookie Dough.
Heat oven to 350\u00b0.
In small mixer bowl, on medium speed of electric mixer, beat cream cheese and sugar until smooth.
Blend in sour cream, egg and vanilla.
Pour into crust.
lastic wrap and refrigerate until easy to handle (about 30 minutes
br>Using 1 3/4\" cookie cutter or glass rim, cut
o stick.
Cut the gingerbread cookie batter into the shapes of
*For my gingerbread structures, I like to
old 5 minutes. Carefully remove cookie pieces from mold; cool completely
Heat oven to 375\u00b0.
By hand, mix dry cake mix, water, flour and butter.
Roll into balls and roll in sugar, then flatten slightly.
Or, roll out on floured surface and cut with cookie cutter.
Bake 6 to 9 minutes on ungreased cookie sheet.
Prepare gingerbread cake mix and bake according
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.
Preheat oven to 375\u00b0.
Prepare gingerbread mix according to box directions for cookies. Form dough into 2 balls.
Roll rolling pin in flour and roll dough approximately 1/8-inch thick onto parchment paper.
Using star shaped cookie cutter, cut a circle in center of each cookie. Place one candy in each center.
Place parchment paper with cookies on cookie sheet. Bake 10 minutes. Candy will melt and give stained glass effect.
Let cookie cool on parchment paper 5 minutes before removing. Yields 24 cookies.