he recipes in this collection.
Makes 22-23 cups cookie mix
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.
200 degrees C). Line 2 cookie sheets with parchment paper.
oloring; set of nine round cookie cutters in graduated sizes; piping
inch thickness. Cut with Christmas cookie cutters and arrange on the
Set aside 1/3 c. of frosting.
Add food coloring to the remaining frosting.
Stir until well blended.
Cover cookie with white frosting.
Stick the cone to the cookie.
Cover entire cone with green frosting.
While frosting is moist, stick the Holiday M&Ms to the cone.
Use mini M&Ms to decorate as colored lights. Use wrapped candy to decorate around the bottom of the tree.
Cover large baking sheet with foil. Spread semi-sweet chocolate in a thin layer onto pan. Refrigerate 10 minutes.
Spread white chocolate in a thin layer over semi-sweet chocolate. Sprinkle with remaining ingredients. Refrigerate 4 hours or until firm.
Break into pieces or cut with cookie cutters to make Holiday OREO Bark Christmas Trees (see Tip). Store in tightly covered container.
n bottom side of one cookie. Place bottom side of a
Sift together flour and salt.
Cream thoroughly shortening, butter, confectioners sugar, vanilla and almond extract.
Add dry ingredients.
Stir to blend.
Add 1/2 cup chopped walnuts.
Shape into small balls (1 teaspoon for each cookie).
Place on ungreased cookie sheet.
Flatten with fork if desired or leave in balls.
Combine flour with salt.
Gradually mix in water and food coloring, then knead.
On a floured surface roll out dough to 1/4-inch thick.
Cut out shapes with holiday cookie cutters.
Use a meat skewer to make holes at the top of hanging.
Bake shapes on cookie sheet at 300\u00b0 for 40 minutes.
Let cool.
Then decorate with glitter.
-inch thickness.
Use holiday cookie cutters made in the shapes
arge bowl, combine the sugar cookie dough, sprinkles and flour until
Mix first 3 ingredients, adding applesauce and drops of oil intermittently until the consistency of peanut butter cookie dough.
Roll out on waxed paper until 1/4\" thick. Cut out with holiday cookie cutters.
Poke a hole on the top of each cut-out with a pencil.
Lay out on wicker or other well ventilated surface. Keep there overnight.
Thread a ribbon through the hole once dry.
hem on waxed paper-lined cookie sheets in a single layer
our hands scoop out some cookie dough and press an oreo
br>Cut into various sized Christmas trees.
Squeeze bottom of
ach portion as directed in recipes.
Chocolate Chunk Cookies: Heat
hickness. Cut out shapes with holiday cookie cutters. Place on ungreased baking
Take the cookie dough; slice on the little lines of dough so you will know where to cut them.
Use bears and Christmas tree cutters.
Put them in the oven.
They show on cookie dough how long to cook.
Eat them!
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.