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
n the refrigerator.
Some recipes call for the dough to
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.
hake off excess.
Sandwich cookies together with a heaped teaspoon
To make oreos from scratch I used a recipe called \"Faux-Reos\" from www.kingarthurflour.com under recipes.
Melt chips in microwave for about 20 seconds, stir then microwave for another 20 seconds. Mix 1/4 cup of water with melted chocolate until sauce is formed.
Mix crushed oreos with 1/4 cup of water.
Crush ice until partially crushed.
Pour all liquids into blender and blend on highest setting until all remaining ice chunks are crushed.
Place tapioca pearl at bottom of tall glass and serve with bubble tea straw.
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.
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.
Combine all ingredients.
Put in icebox and let cool.
Divide into half.
Put food coloring in half and roll together.
Let stay in icebox.
Bake as needed.
Do not overcook.
Cream together the first 4 ingredients.
Add the remaining ingredients and blend.
Separate into 5 bar shapes; wrap in wax paper and put in icebox.
Slice 1/4 inch thick for cookies and bake 10 minutes at 350\u00b0.
In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft peaks form.
On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center.
Spread with 1/2 cup whipped cream, making a 7-inch circle.
Repeat with remaining cookies and cream, making 11 layers of cookies and ending with a layer of cream (there will be a few cookies left over). Cover with plastic wrap and refrigerate overnight.
To serve, dust top lightly with cocoa powder or chocolate shavings.
ver pan edges so that cookies can be lifted out after
ingle layer of chocolate chip cookies in an 8-inch cake
he cake, arrange chocolate chip cookies flat in an 8-inch
Cream shortening, brown sugar and eggs; add cake flour and blend smoothly.
Roll in waxed paper in desired size.
Place in icebox overnight.
Slice as required.
Bake 15 minutes at 350\u00b0.
Makes 3 (8-inch) rolls.
Keep in icebox or freezer until ready to slice to bake.
Cream butter; add sugars and beat well.
Add eggs and cream together.
Mix flour, soda and salt, beginning with less than 3 cups.
Stir into batter.
Add flour to dough until stiff enough to mold in bread pan lined with foil.
Let set in icebox at least overnight.