o 350F and lightly grease cookie sheets.
Place half the
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.
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.
eanuts.
Place on ungreased cookie sheet.
Bake 8 to
Preheat oven to 300\u00b0.
In a large bowl, mix sugar and butter.
Add vanilla and egg, mixing well.
Stir in flour and salt.
Drop by rounded teaspoonfuls onto ungreased cookie sheet.
Make indent in cookie with finger.
First put about 1/4 tsp peanut butter in cookie; top peanut butter with about 1/4 tsp strawberry jam, filling indentation.
Bake at 300\u00b0 for 20-25 minutes or until edges are golden.
Remove immediately from cookie sheet and cool on wire rack.
Preheat oven to 300 degrees F.
Grease cookie sheets.
Separate egg, reserving egg white.
Cream margarine, sugar, and egg yolk.
Add vanilla, flour and salt, mixing well.
Shape dough into balls.
Roll in egg white, then nuts.
Place on cookie sheets about 2 inches apart.
Bake for 5 minutes.
Remove cookies from oven.
With thumb, dent each cookie.
Put jelly or preserves in each thumbprint.
Bake for another 8 minutes.
Mix sugar and butter.
Stir in egg yolks.
Gradually add 3 cups flour; mix well.
Roll into small balls and place on lightly greased cookie sheet.
Dip finger in water and make shallow depression in each ball of dough.
Put a bit of jelly (color of your choice) in each depression.
Bake at 350\u00b0 until lightly browned.
(This is a good recipe to make when also making Forgotten Cookies, as the remaining egg yolks are used.)
Mix first five ingredients.
Add flour and salt, mixing until dough holds together.
Shape into 1-inch balls.
Dip each ball into egg white and roll in nuts.
Place balls 1 inch apart on an ungreased cookie sheet.
Press thumb deeply into center of each ball.
Bake at 350\u00b0 for 8 to 9 minutes until light brown.
Remove and let cool, then fill each thumbprint with jelly.
Heat oven to 350\u00b0.
Mix brown sugar, shortening, margarine, egg yolk and vanilla.
Mix in flour and salt until dough holds together.
Beat egg white slightly.
Dip each ball of dough into egg white; roll in nuts.
Place on ungreased cookie sheet about 1 inch apart.
Press thumb deeply in center of each cookie.
Bake until light brown, 8 to 9 minutes.
Immediately remove from cookie sheet and fill thumbprint with jelly or jam.
Yields about 3 dozen.
eanuts.
Place on ungreased cookie sheet.
Bake 8 to
n nuts, place on a cookie sheet.
Bake 5 minutes
Heat oven to 350*.
Cream sugar, shortening, butter, vanilla and egg yolk.
Stir in flour and salt until dough holds together.
Shape into 1 inch balls.
Beat egg white slightly.
Dip each cookie ball in the egg white; roll in the nuts.
Place 1 inch apart on cookie sheet.
Press thumb deeply in center of each.
Bake until light brown, about 8-10 minutes.
Remove from cookie sheet, cool.
Fill thumbprints with jelly.
Heat oven to 350\u00b0.
Mix about half the cake mix, the peanut butter, margarine, water and eggs in a large bowl until smooth. Stir in remaining cake mix.
Shape dough into 1-inch balls.
Roll balls in chopped peanuts.
Place about 3 inches apart on cookie sheet sprayed with Pam.
Press thumbprint deeply in center of each ball.
Bake 8 to 10 minutes.
Cool.
Fill thumbprints with jelly. Makes about 6 dozen.
Mix the butter, peanut butter, sugar, brown sugar, egg and vanilla together, blending well. Blend in the flour, baking soda, baking powder, and salt, beating until well mixed. Cover and chill for 1 hour. Heat the oven to 375 degrees. Shape the dough into 1-inch balls and place 3 inches apart on lightly greased cookie sheets. With your thumb press deeply into the center of each ball. Bake for 10 to 12 minutes or until set but not hard. Let cool. Spoon small amounts of jam or jelly into each thumbprint.
Heat oven to 375\u00b0.
In a large bowl, combine first 3 ingredients and egg yolk (save white).
Blend well.
Stir in flour and salt.
Blend well.
Shape into 1-inch balls.
Slightly beat egg white.
Dip balls in egg white, then roll in nuts.
Place 1-inch apart on ungreased cookie sheet.
Press deep indentation in center of each cookie with thumb.
Bake at 375\u00b0 for 8 to 10 minutes or until lightly browned.
Immediately remove from cookie sheet. Cool.
Fill centers with jam or jelly.
.
Lightly grease a cookie/baking sheet.
In a