owl, about 30 seconds. Pour melted chocolate into a piping bag
aper. Spread icing onto each cookie, allowing icing to drip over
Mix cream cheese and cookie crumbs until blended.
Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Decorate with remaining ingredients to resemble snowmen.
Refrigerate 1 hour or until firm. Keep refrigerated.
f meringue to form a snowman's body.
Pipe meringue
owl.
For each cookie, use a cookie dough scoop to shape
ane to each cone using melted candy coating to make ice
ncrements, stirring in between, until melted completely and smooth, 15 to
ach portion as directed in recipes.
Chocolate Chunk Cookies: Heat
with the melted butter.
Place the skins on a cookie sheet
n a food processor. Add melted butter and pulse to combine
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.
For the crust:
Mix cookie crumbs with melted butter; press in bottom
Cut cookie dough into 1/4 inch slices.
Place 2 inches apart on ungreased baking sheets.
Bake at 350 degrees for 8-12 minutes or until edges are lightly browned.
Cool for 2 minutes before removing to wire racks to cool completely.
For frosting, in a small mixing bowl, cream shortening and butter.
Gradually beat in confectioners' sugar.
Beat in milk and vanilla until smooth.
Spread over cookies.
Decorate with chocolate chips, candy corn and red hots.
Cookie base: Preheat oven to 350\
an is perfect for this recipes, so use that if you
food processor powderise the cookie crumbs and bran flakes into
0 seconds.
Add cookie crumbs to melted butter. Stir until everything
b>cookie crumbs, sugar and vanilla in a bowl.
Stir in melted
Beat pudding mix and milk in medium bowl with whisk 2 minute Add cookie crumbs; mix well.
Shape into 42 (1-inch) balls. Freeze 10 minute Dip in semi-sweet chocolate; place in single layer in shallow waxed paper-lined pan.
Refrigerate 20 minute or until firm. Drizzle with white chocolate; refrigerate 10 minute or until firm.
Mix cream cheese, cookie crumbs and 1 cup toasted coconut until well blended. May need to chill.
Shape into 42 (1-inch) balls. Dip in melted chocolate or almond bark; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining coconut.
Refrigerate until firm, about 1 hour.