and chill.
Allow Butter Shortbread Cookie Dough to soften to room
TO MAKE THE SHORTBREAD CHOCOLATE CRUMB CRUST: Heat oven
For Pecan Shortbread Cookie Crust: Mix all ingredients. Press
Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan; set aside.
Make crust:
Using an electric mixer, cream the butter and sugar together on medium high speed for 3-4 minutes.
Add flour and ground cookies to the mixture and blend for 3-4 seconds until fully incorporated.
Press the mixture evenly into the bottom of a 9-inch springform pan.
Bake the crust at 350\u00b0 F for 20-25 minutes, or until golden brown.
Allow the crust to cool completely.
In a ...
Prepare a cookie sheet by covering it with
Place the shortbread cookies side by side on an ungreased cookie sheet
Make crust:
Using an electric mixer, cream the butter and sugar together on medium high speed for 3-4 minutes.
Add flour and ground cookies to the mixture and blend for 3-4 seconds until fully incorporated.
Press the mixture evenly into the bottom of a 9-inch springform pan.
Bake the crust at 350\u00b0 F for 20-25 minutes, or until golden brown.
Allow the crust to cool completely.
Make cheesecake:
Using an electric mixer, beat the cream cheese until light and smooth.
Add the mascarpone cheese and sugar and continue to ...
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.
Mix cream cheese until smooth, then
add
sugar.
Blend well. Add beaten eggs, lemon juice and
vanilla; blend again. Place wafer of your choice in 2 1/2-inch\tdiameter
foil laminated bake cups;
half fill with cream
cheese mixture.
Place cups on cookie sheet.
Bake in oven for 15
minutes
at
350\u00b0. Cool.
Top with blueberry or cherry pie filling.
Refrigerate. Serves 24 or 1 person who can eat 24 tarts!
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.
Place each shortbread cookie in cup of a greased
ith 1 1/2-inch cookie cutters or pizza cutter into
ell. Just freeze on a cookie sheet and store in a
br>Makes 22-23 cups cookie mix.
\"TIP\".
To
n bottom side of one cookie. Place bottom side of a
ntil smooth.
For the shortbread, preheat oven to 350\u00b0F