o 350F and lightly grease cookie sheets.
Place half the
n wire racks.
Prepare Cookie Filling: In large mixing bowl
Mix all ingredients except preserves.
Chill dough overnight. Roll out dough.
Cut into rounds and place 1 teaspoon preserves or your favorite jelly in middle of round.
Cover with another cookie round and press edges together.
Slit top.
Bake at 350\u00b0 for 10 minutes or until lightly browned.
Makes 5 dozen cookies.
n wire rack.
Fill jelly in a squirt bottle and
ointed ends.
Spoon the jelly into a large zip-lock
Deep-fry biscuits in Crisco oil.
Turn; both sides.
Drain on paper towels.
Punch hole in side.
Spoon in Simply Fruit jelly. Sprinkle with powdered sugar.
Combine dry ingredients in a mixing bowl. Make a well in the center of dry ingredients. Pour in liquid ingredients in the well and mix until just moistened. Fill in greased muffin pans 1/3 to 3/4 full of batter. Spoon 1 teaspoon of jelly or jam on top. Bake at 400\u00b0 for 20 to 25 minutes. Very light and tasty. Serves 6 to 8.
Cream together the butter and brown sugar.
Add the egg yolk and flour.\tRoll
dough
into
balls the size of walnuts. Dip in beaten
egg
white; roll in chopped nuts.
Press center of the ball with
finger
to
make a small well or depression. Bake at 350\u00b0 for 6 to 8 minutes.
Fill well with jelly or jam; bake 5 minutes more.
Makes about 2 1/2 dozen.
Bake in 375\u00b0 oven for 15 minutes until golden brown.
Mash bananas with potato masher.
Add oil, Egg Beaters and milk and mix with spatula until well blended.
Add sugar and mix well.
Sift dry ingredients together and add to mixture.
Stir until blended. Put into muffin tins with 2 spoons.
Scoop well in center of each muffin.
Put in jelly and re-cover with batter.
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.
br>In large bowl, stir cookie mix, ground almonds, butter and
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.
Cut dough into 24 equal parts, roll into balls.
Put a ball of dough into an ungreased mini-muffin tin.
Press dough on bottom and up the sides.
Bake at 350\u00b0F for 10 minutes or until lightly browned.
If puffy, press dough back around sides with the back of a metal teaspoon.
Cool 5 minutes; remove to wire cooking rack.
In a small bowl, combine cream cheese, cocoa, and powdered sugar; mix well.
Add milk, and mix till smooth.
Fill cookie cups with cream cheese mixture.
Store in refrigerator.
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.
b>recipe.
Remove biscuits from packages, separate. One can yields ten jelly filled
3-inch biscuit or cookie cutter.
Cover with waxed
rozen at this point or filled and ready to serve.