he heat and let the meringues cool in the oven for
Beat egg whites until foamy.
Gradually add sugar and beat until stiff.
By hand fold in flavorings, then nuts.
Place plain white or brown paper on baking sheet and drop meringues by teaspoons.
(It's not necessary too allow room for spreading.) Place pan in a preheated 350\u00b0 oven and immediately turn oven off. Remain in oven overnight.
Do not open oven door.
Yield: 36 meringues.
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.
FOR THE MERINGUES: Allow the egg whites to
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
Beat egg whites with cream of tartar until stiff but not dry. Add sugar 2 tablespoons at a time, beating constantly.
Add flavoring and nuts.
Line cookie sheet with foil or brown paper. Drop meringues by rounded teaspoons or larger if desired.
Bake at 275\u00b0 for 45 to 50 minutes.
Meringues should be slightly browned. Remove from oven and place meringues on rack to cool.
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
Mix cookie dough according to recipe on the box or your own recipe.
Bake at temperature according to the recipe you are using.
Put 1 teaspoon full of dough into greased small or mini muffin tins and pat down.
Bake in oven for 6-7 minutes.
Take out and push a candy into the center of each cookie.
The dough will fill around the candy.
Bake another 4 minutes and remove from the oven.
Remove from tin when cookies cool or they will fall apart. You can place the entire tin the freezer to speed the cooling. Makes 3 dozen.
Make cookies.
When dough is shaped into balls, roll in granulated sugar.
Place on cookie sheet (do not flatten).
Bake at 375\u00b0 for 12 to 15 minutes.