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.
Cream butter and sugar; add egg, vanilla and almond extracts. Add sifted flour and salt.
Mix into dough.
Fill cookie press. Press out on ungreased cookie sheets.
Bake at 350\u00b0
for 10 to 12 minutes.
Decorate.
Cream margarine and sugar; add eggs and flavoring.
Add sifted dry ingredients and milk-soda mixture.
Refrigerate several hours. Roll dough 1/2-inch thick on floured surface.
Bake at 350\u00b0 for 8 to 10 minutes. Do not bake until brown.
Dip cookie cutter in flour before cutting dough.
Cream together margarine and sugar.
Add remaining ingredients. Mix all together and chill.
Roll out 3/8-inch thick and cut with favorite cookie cutter.
Bake in 375\u00b0 oven for 8 minutes (use greased or nonstick cookie sheet).
Cool.
Cream butter and sugar, then add eggs.
In a small bowl, mix baking soda, cream of tartar, vanilla and evaporated milk.
Add small bowl contents to creamed contents.
Sift flour into mix and combine.
Chill.
Roll out on floured board.
Cut out cookies with cookie cutters.
Place on greased cookie sheet.
Bake at 400 for 8-12 minutes.
Use butter cream frosting to ice.
loured surface and cut with cookie cutters.
Bake at 350
Thoroughly cream the Crisco, brown sugar, white sugar, eggs and vanilla.
Add 1 1/2 cups flour that has been sifted, salt, oatmeal and chopped nuts, if desired.
Form into a roll; chill. After chilled, slice into 1/2-inch thick slices.
Bake on an ungreased cookie sheet at 350\u00b0 for 10 minutes, or until done.
You may freeze and use later the uncooked dough.
Makes 5 dozen.
Cream butter thoroughly; add sugar, a little at a time, and cream well.
Add eggs, vanilla and milk.
Sift flour, soda, cream of tartar and salt; mix well.
Add flour to make dough that can be rolled out.
Cut with cookie cutters.
Bake at 450\u00b0 for about 7 minutes.
Enjoy!
Preheat oven to 350 degrees F.
Cream butter, sugar and vanilla until fluffy.
Beat in baking soda and flour; mix in potato chips and nuts if using.
Drop by teaspoon onto ungreased cookie sheets.
Let cool slightly before removing from pan.
Whisk the eggs and milk together in a large bowl, then stir in the melted butter and the cookie mix in a jar. Stir well to make a soft dough. Cover and leave to rest for 30 mins.
Preheat the oven to 375\u00b0F. Divide and roughly shape the mixture into 14 circles, well-spaced on a large greased baking sheet. Bake for 14-16 mins until just golden. Leave on the baking sheet for 5 mins then transfer to a wire rack to cool completely.
portion (1/2 recipe) basic cookie dough, 1 cup semisweet chocolate
re no large pieces of cookie remaining.
Line a baking
n wire racks.
Prepare Cookie Filling: In large mixing bowl
Put cookie dough in pizza pan, thin.
Don't overbake (any cookie recipe will work, such as the recipe on the chocolate chips bag or roll of sugar cookie dough at your grocery).
Bake and cover with Philadelphia cream cheese icing.
Combine cream cheese, butter, vanilla and powdered sugar.
Spread over cookie and add fruit, such as crushed pineapple (drained), bananas, kiwi, strawberries, mandarin oranges and maraschino cherries.
(Use your favorite fruit.
It is pretty if it is colorful.)
ink, a 2.5\" round cookie cutter, buttercream in two colors