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.
Place on a greased cookie sheet.
Bake in a
Mix all ingredients; roll into small balls and place on cookie sheet.
Flatten with spatula dipped in flour.
Bake at 300\u00b0 for 20 minutes.
Cool thoroughly, then roll in powdered sugar.
Makes 3 dozen small cookies.
(You may want to double the recipe.)
GET all ingredients needed for recipe and place in work station
ot and reserve for the recipe build.
Season the ground
Cream butter, brown sugar and vanilla together. Then add flour and salt. Mix thoroughly. Mix in walnuts. Make 1-inch balls and place on greased cookie sheets. Bake at 350\u00b0 for 8 to 10 minutes until bottom of cookie is brown. Remove from cookie sheets; cool. Just before serving, roll cookies in powdered sugar to cover. Yummy.
inches apart on ungreased cookie sheets (ungreased).
Bake for
Beat sugar with eggs. Add pineapple WITH juice; stir to mix.
Sift flour and baking soda together, add to mix.
Pour into ungreased 9 x 13 baking dish.
Bake at 350\u00b0F for 35 minutes.
While cake is baking, make topping.
Cream together cream cheese, sugar, butter and vanilla* at high speed.
While cake is warm, not hot, put topping on cake.
*I always bake with Mexican vanilla, it has a very different taste than regular vanilla extract. Try it and let me know! You will not be disappointed, I promise!
nches apart, on ungreased large cookie sheet.
Bake cookies 13
In a large mixing bowl beat margarine'til softened.
Add sugar; beat'til fluffy.
Stir in flour, nuts and a dash of salt.
Cover; chill 1 hour.
Heat oven to 350 degrees.
Shape dough into 1\" balls.
Bake on ungreased cookie sheet for 15 minutes or until lightly browned.
Cool on cookie sheet for 5 minutes; remove and roll in powdered sugar.
Let cool completely and roll again in powdered sugar.
nd place on an ungreased cookie sheet about 1-inch apart
Cream together confectioner's sugar and butter. Add vanilla, cinnamon and almonds.
Knead in flour by hand until completely mixed.
Chill dough for about an hour.
Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets.
Roll out dough to one inch thickness. Cut into 1 inch pieces, and roll quickly and gently into a ball. Place 2 inches apart on cookie sheets. Bake for about 15 minutes.
When baked, dip or roll in confectioner's sugar. Store airtight in layers with waxed paper in between.
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.
Mix shortening, sugar, water and cinnamon together.
Add flour, 1 cup at a time, until all flour is well blended.
Halve dough and roll out on floured surface.
Cut with a cookie cutter. Bake in a 300\u00b0 oven until lightly browned.
Immediately sprinkle a mixture of cinnamon and sugar over cookie.
Heat oven to 325\u00b0.
In large bowl beat 1/2 cup powdered sugar, butter and vanilla until light and fluffy.
Stir in flour, almonds and salt; mix until dough forms.
Shape into 1-inch balls.
Place 1 inch apart on ungreased cookie sheets.
Bake at 325\u00b0 for 15 to 20 minutes or until set but not brown.
Immediately remove from cookie sheets.
Cool slightly; roll in powdered sugar.
Cool completely. Re-roll in powdered sugar.
Yield:
5 dozen cookies.