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.
Cream butter thoroughly.
Add sugar a little at a time and cream well.
Add eggs, vanilla, milk to which soda has been added and flour which has been sifted with cream of tartar.
Mix well, adding flour to form a dough that can be rolled.
Bake at 450\u00b0 for 7 minutes.
Mix as for any cake.
Put soda in buttermilk.
Put cherries in last.
Bake at 275\u00b0 until light brown.
Cook sugar and corn syrup in large pan over moderate heat until mixture boils.
Remove from heat.
Stir in peanut butter. Mix in cereal.
Press into buttered 9 x 13-inch pan.
Let harden.
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 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 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 375 degrees F. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Add flour, baking soda and salt; mix well. Stir in chocolate, pecans and cranberries.
Drop dough by rounded tablespoonfuls, 1-1/2 inches apart, onto ungreased baking sheets.
Bake 9 to 11 minute or until lightly browned. Cool 3 min.; remove to wire racks. Cool completely. Store in tightly covered container at room temperature.
coa powder. As with all cookies, it's the taste
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
f using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.
Place cookies on cookie sheet and then
ire rack to finish cooling. Cookies can be stored in a
aking sheets.
4. Bake cookies in a 350\u00b0 regular
heet or parchment. When the cookies just start to brown around
ith a layer of the cookies, breaking a few to fit
Preheat oven to 350*.
COOKIES:
Cream shortening and sugar.<
uch stickier than my regular recipe. You may have to experiment
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.