he recipes in this collection.
Makes 22-23 cups cookie mix
25\u00b0.
Line 2 cookie sheets with foil. Beat egg
hite tips off of the candy corn and use 6 of
Melt margarine in large saucepan over low heat.
Add marshmallows and stir until completely melted.
Remove from heat. Add cereal.
Stir until well coated.
Using buttered spatula or waxed paper, press mixture evenly into 15 x 10 x 1-inch pan coated with cooking spray, in a layer about 1/2-inch thick.
When slightly cooled, use holiday cookie cutter to cut into shapes.
Decorate as desired with prepared frosting and candies.
Yields 9 (3 1/4-inch) cut-outs.
y side on an ungreased cookie sheet. Spoon a dab of
very warm, or still hot) cookie bottom.
Place the chocolate
on't stick to your cookie cutters, so the extra chilling
hem on waxed paper-lined cookie sheets in a single layer
ize madeleine pan, 1-tablespoon cookie scoop (optional), wooden skewer or
Bake cookie dough in well-greased pizza pan at 350\u00b0 for 10 to 12 minutes.
No longer!
You want the crust chewy, not too done. Remove from oven and spread with peanut butter.
Top and decorate with whatever candy, raisins or nuts you choose.
Suggestions: Holiday-colored M & M's, chocolate chips, Heath (candy bar) bits, Reese's pieces and candy corn.
Decorate as you wish.
ach portion as directed in recipes.
Chocolate Chunk Cookies: Heat
Lightly grease or line two cookie sheets with parchment paper.
Just buy the green colored candy canes and attach the following poem:
When the Grinch discovered, There was no way, To Keep Christmas from coming, On Christmas day, He devised a new plan -- Though not quite as mean, He licked all the candy canes, Til he turned them all green.
ugars.
Place on ungreased cookie sheet.
Bake 8 to
Preheat oven to 325 degrees.
Grease large baking sheet or pizza pan.
Place whole bar of cookie dough scored side down, shaping to fit prepared baking sheet.
Bake for 30 to 35 minutes, or until golden brown.
Immediately sprinkle morsels over hot crust; drop peanut butter by spoonfuls onto morsels.
Let stand for 5 minutes or until morsels are shiny.
Gently spread chocolate and peanut butter evenly over cookie crust.
Sprinkle candy in single layer over pizza.
Cut into wedges.
Serve warm or at room temperature.
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller.
Break up the almond bark into pieces and melt in a double boiler.
Combine candy cane chunks and peppermint oil to almond bark.
Pour mixture onto a cookie sheet layered with wax paper and spread out evenly.
Place in refrigerator for 45 minutes or until firm.
Remove from cookie sheet and break into pieces.
ntil just incorporated. Fold crushed candy canes into the batter, mixing
n bottom side of one cookie. Place bottom side of a
You will also need 1 round cookie cutter (3-inch), 24 pieces 12 x 12-inch clear squares cellophane and 1/2-inch holiday ribbon. Preheat oven to 350\u00b0. Tint the cookie dough with the green food coloring and flavor it with the peppermint extract. Roll it to 1/4-inch thickness and then press out 24 circles, using the cookie cutter. Bake them for 10 to 12 minutes.
Line a cookie sheet with waxed paper or parchment paper.
Place candy coating in a microwave safe bowl. Microwave for 2 1/2 minutes. Stir, and microwave at 30 second intervals until completely melted and smooth.
Place pretzels and candy coated chocolate pieces in a large bowl. Pour melted coating over and stir until well coated. Spread onto waxed paper lined baking sheet. Let stand until firm or place in refrigerator to set up faster. Store in a container at room temperature.