br>Recipe courtesy of Holiday Cookies by Elisabet der Nederlanden.
n the refrigerator.
Some recipes call for the dough to
Cookies:
In a large bowl,
he 2 1/2 Tablespoons kosher salt. Heat just until the
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.
at least 2 hours.
Cookies:
Whisk flour, baking powder
spacing 1\" apart.
Bake cookies until golden, 12-15 minutes
he dough into 2.5\" cookies and space 1/2\" apart
ablespoons Sugar.
1 Teaspoon Kosher Salt.
9 Tablespoons Butter
but then need to increase Kosher salt to 1/2 teaspoon
side.
Whisk together flour, kosher salt, baking powder and baking
ON'T OVER MIX or cookies will get tough!
Gently
egin to crack, but the cookies are not yet dry, about
ig or 2 dozen small cookies.
br>Pull parchment paper with cookies on it onto cooling racks
ntil the edges of the cookies are just slightly golden. Cool
uffy in the center. Let cookies cool a few minutes on
add mix and dry ingredients in large tupperware or other bowl, stir well to blend.
combine hot water with melted butter and add to the dry ingredients, stirring to mix into a stiff dough. refrigerate for at least an hour to make easier to handle. roll 1/4 thick and cut out house shapes or cookies. bake according to directions or at 350 about 20 min or until golden brown, if you want a ginger snap cookie, bake a little longer.
etal spatula to transfer the cookies to a wire rack and
inches of space between cookies (about 8 per sheet). Bake