bout 2\" apart.
Bake cookies (Martha recommends rotating sheets - I didn
coa powder. As with all cookies, it's the taste
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
n pie recipe.
For Two-Crust Pie: 2 cups Martha White
f using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
Preheat oven to 375\u00b0.
Cream butter and sugar together until light and fluffy.
Add egg and coconut extract.
Beat well.
Shape dough into 3/4-inch balls.
Arrange 2 inches apart on ungreased baking sheet.
Bake 10 to 14 minutes, or until golden brown.
Cool on wire rack.
Makes 48 cookies.
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
Heat oven to 375\u00b0.
Cream margarine and sugar until light and fluffy.
Add egg and coconut extract.
Beat well.
Stir in potato flakes and biscuit mix. Put on ungreased baking sheet 2 inches apart.
Make 3/4 inch balls for pretty cookies or drop from teaspoon.
Bake to very light brown, about 12 minutes.
Watch or they will get too brown.
Cool on wire rack.
Makes about 50.
e substituted for buttermilk. Also, recipe can be baked in muffin
Whisk together eggs, milk, juice, vanilla, liquor, sugar, zest, cinnamon, nutmeg, and salt in a bowl.
Place bread in a shallow baking dish large enough to hold bread slices in a single layer.
Pour egg mixture over bread; soak 10 minutes.
Turn slices over (Carefully) and soak 5-10minutes more, until soaked through.
Preheat oven to 200 deg F. Place a wire rack on a baking sheet, and set aside.
Heat canola oil (with some butter if so wish) in a skillet over medium heat.
Fry half the bread slices until golden brown, around 3 ...
ire rack to finish cooling. Cookies can be stored in a
aking sheets.
4. Bake cookies in a 350\u00b0 regular
ith a layer of the cookies, breaking a few to fit
Preheat oven to 350*.
COOKIES:
Cream shortening and sugar.<
ound cookie cutter, cut out cookies.
Transfer to prepared sheets
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.
r until set, or dip cookies in icing and top with
o temperature indicated on package/recipe.
Roll out dough on