Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine crushed cookies, dates, pecans, almonds, white sugar and brown sugar. In a separate glass or metal mixing bowl, beat egg whites until soft peaks form. Fold egg whites and coconut extract into cookie mixture until no streaks remain.
Pour filling into partially thawed pie crust. Bake in preheated oven for 45 minutes, or until golden brown. Cool completely before slicing.
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.
50\u00b0F.
Line a cookie sheet with parchment paper.
ool slightly then fold into cookie mixture along with egg. Press
First, make the coconut macaroon filling:
With two racks
Preheat the oven to 325 degrees and line 2 baking sheets with parchment or brown paper. Line cooling racks with damp towels.
Mix the flour and salt together and set aside.
Beat the egg whites in a large bowl with an electric mixer on high until soft peaks begin to form, about 3 minutes. While the mixer is still running, gradually add the sugar,a tablespoon at a time, and continue beating until the mixture stands up in stiff glossy peaks, about 5 minutes of beating in all.
Lower the speed of the mixer to low and blend in the flour ...
everal hours.
Meanwhile combine macaroon ingredients by hand in a
ool slightly then stir into cookie mixture. Add egg and mix
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.
Preheat oven to 375 degrees. In small bowl, beat the egg until light and pale yellow. Add the butter, sugar, salt, vanilla, and lemon juice. Mix well. Stir in the coconut. Spoon about 2 tablespoons of the lemon macaroon mixture on top of each muffin half, spread it to cover the top. Place the halves on an ungreased cookie sheet. Bake for 20 to 25 minutes or until the topping puffs and turns golden brown. Best served warm. Serves 6.
Whip whipping cream.
In a large bowl, combine sweetened condensed milk, crumbs, peaches and extract.
Fold in whipped cream.
Pour into a 9 x 5-inch loaf pan.
Cover.
Freeze 6 hours or until firm.
portion (1/2 recipe) basic cookie dough, 1 cup semisweet chocolate
re no large pieces of cookie remaining.
Line a baking
Line the muffin or custard cups with paper cupcake liners. Beat whipping cream and sugar in a chilled bowl until stiff.
Set aside 2 tablespoons macaroon crumbs.
Fold rest of crumbs, almond extract, cherries and almonds into whipped cream.
Spoon mixture into prepared cups and sprinkle with remaining crumbs.
Cover with plastic wrap and freeze until firm.
n wire racks.
Prepare Cookie Filling: In large mixing bowl