Spray 3 tart muffin tins with Pam.
Slice and quarter icebox cookies according to directions on package.
Drop one-quarter chunk into each tart opening.
Bake at 350\u00b0 for 8 to 10 minutes. While cookies are baking, peel the papers off the Reese's peanut butter cups.
(Chill these before using.)
As soon as the cookies are removed from oven, put a Reese's cup in each cookie.
Leave in pan until cool and then place in freezer until chilled.
Remove from pan.
Keep refrigerated or in freezer until serving time.
oil on counter for cooling cookies.
Cut rolls into 1
2/3 oz amaretti cookies. Spoon into the liners and
reeze 30 minutes.
Assemble cookies: Remove top pieces of parchment
very sharp knife, slice cookies a scan 1/4\" thick
br>(At this point, original recipe says: \"line a cracker box
coa powder. As with all cookies, it's the taste
Whip heavy cream, powdered sugar and almond extract to soft peaks. Set aside.
Arrange a single layer of cookies in an 8 inch circle on a serving platter. Spread 1 cup whipped cream over top. Repeat layers, ending with whipped cream. Freeze until firm.
To serve, sprinkle with cookie crumbs and chocolate curls. Garnish with fresh raspberries and mint.
Let butter soften before starting so it will cream well with the sugar.
Roll the lumps out of the brown sugar with rolling pin to avoid lumps in cookies.
Add eggs and then the nuts before the flour, that you have mixed with the soda and salt.
Add vanilla in with the eggs.
Roll in two 1 1/2-inch thick rolls.
Chill and slice 1/4-inch thick and then bake at 350\u00b0 until brown on top. This recipe yields about 100 cookies, so good with a cup of coffee.
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
hake off excess.
Sandwich cookies together with a heaped teaspoon
f using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
Mix at night. Refrigerate in pan lined with waxed paper. Preheat oven to 350\u00b0.
Slice thin and bake until done.
(No time given; old recipe!
Watch.)
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.
Place cookies on cookie sheet and then
Crush vanilla wafers until very fine.
Melt oleo; add powdered sugar and juice.
Add crushed vanilla wafers and nuts.
Chill until firm.
Form into walnut-size balls and roll in coconut.
Store in a tight container and keep in refrigerator.
This recipe freezes well.
Cream sugar and butter; add beaten eggs and vanilla.
Sift dry ingredients.
Add nutmeats and combine with the first mixture. Form dough in long roll and place in icebox overnight.
In the morning, slice thin and bake on a lightly greased baking sheet at 375\u00b0; about 5 minutes will be enough, but watch cookies carefully.
ire rack to finish cooling. Cookies can be stored in a
aking sheets.
4. Bake cookies in a 350\u00b0 regular
Cream the butter well.
Add sugar and vanilla.
Add enough flour to make a stiff batter.
Make into a roll as for icebox cookies and roll in colored sugar.
Chill a couple of hours and cut in rather thick slices.
Bake as any icebox cookie.