Make your own favorite oatmeal cookie recipe.
Substitute the liquid in your recipe with crushed pineapple and its juice.
(If your recipe calls for 1 cup water, substitute 1/2 cup crushed pineapple and 1/2 cup pineapple juice.) Bake for the time and temperature called for in your favorite recipe.
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
Use your favorite sugar cookie recipe or Pillsbury slice and bake cookies.
Roll out dough; cut into triangles with one side longer than the other two.
After baking, frost with frosting dyed with food coloring to be light brown.
Before frosting dries, press red hots in place for nose, 2 chocolate chips for eyes and 2 pretzels in place for antlers.
Perfect activity to share with children.
Follow recipe on Nestle chocolate chip bag, except completely melt butter (don't just soften).
Add the oatmeal, Grape-Nuts and chips to final mixture.
Preheat oven to 350\u00b0 (not 375\u00b0).
Bake for 10 to 11 minutes, taking out while not yet warm.
Beat together all ingredients, except powdered sugar; refrigerate for at least 2 hours.
Roll into 1-inch balls; roll in powdered sugar and arrange 1 inch apart on an ungreased cookie sheet.
Bake in a 350\u00b0F oven for 10-12 minutes.
Sprinkle with additional powdered sugar when cooled.
Mix first 4 ingredients; stir into sliced peaches.
Pour into a square 9-inch baking dish.
Top with 1/4 inch slices of cookie dough.
(May use your favorite cookie recipe.)
Bake at 350\u00b0 for 1 hour until golden brown.
Let cool.
Serve with ice cream.
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.
ith a dollop of the Hard Sauce(see below).
May
portion (1/2 recipe) basic cookie dough, 1 cup semisweet chocolate
greased or parchment lined cookie sheet.
Bake at 375
re no large pieces of cookie remaining.
Line a baking
n wire racks.
Prepare Cookie Filling: In large mixing bowl
Preheat oven to 350.
Place squash on cookie sheet pan and bake for 60 minutes till tender and caramelized.
Remove from oven and let cool to handle.
Slice in 1/2 and remove seeds. (Discard seeds or rinse, towel dry and make my Recipe #102043 or #50958 it does work!).
Puree in a Vita mix blender optional skin and flesh with a pinch of salt till smooth.
Cool and place 2 cups in freezer ziplock bags. Freeze till ready to use in your favorite pie, soup, bread or sauce!
Heat oven to 325\u00b0.
Place dough on ungreased cookie sheet and bake 7 to 10 minutes.
Take cookies out while they are still gooey.
If overbaked, cookies will be hard in the morning.
Preheat oven to 325\u00b0F Break pretzels into bite size peices.
Mix the garlic powder and dry dressing mix. Add oil and stir. Pour mixture over pretzels.
Toss gently to coat then let stand 10 minutes. Stir again and let stand again for another 10 minutes.
Spread on cookie sheet in a single layer and bake for 7 minutes.
Turn pretzels and bake another 7 minutes. Serve with warm mustard.
Put cookie dough in pizza pan, thin.
Don't overbake (any cookie recipe will work, such as the recipe on the chocolate chips bag or roll of sugar cookie dough at your grocery).
Bake and cover with Philadelphia cream cheese icing.
Combine cream cheese, butter, vanilla and powdered sugar.
Spread over cookie and add fruit, such as crushed pineapple (drained), bananas, kiwi, strawberries, mandarin oranges and maraschino cherries.
(Use your favorite fruit.
It is pretty if it is colorful.)
ink, a 2.5\" round cookie cutter, buttercream in two colors
Thoroughly clean and dry a screw-topped glass jar. Spoon the flour into the bottom of the jar and shake to level. Then continue the layering with the almond meal, sugar and a pinch of salt, followed by the hazelnuts, sliced almonds and chocolate chips. Seal tightly and decorate with a ribbon.
Give as a gift with the cooking instructions (see Chocolate Chip and Nut Cookie recipe.)
ablespoon onto a lightly greased cookie sheet.
Bake for 9
br>Press sugar cookie dough into a round cookie pan.
Bake