ugar and green sugar. Roll cookie dough into 1 inch balls
Whisk together all ingredients until blended.
Lemon-Herb Dressing With Chives and Tarragon: Substitute chopped fresh chives for mint. Proceed with recipe as directed.
Lemon-Herb Dressing With Basil: Substitute 1/3 cup chopped fresh basil for mint and tarragon. Proceed with recipe as directed. Season with salt to taste.
he sugar mixture. Mix in mint chocolate chips. Roll the dough
ngredients except lamb and Herb Mint Sauce. Blend and pour combined
Preheat oven to 350\u00b0.
In a small bowl, combine flour, baking powder and salt; set aside.
In a large bowl, combine 1 cup of sugar and vegetable oil.
Mix well.
Beat in eggs and vanilla. Gradually add flour mixture.
Stir in mint flavored chocolate bits.
Drop by rounded teaspoonfuls onto ungreased cookie sheets. Shape into balls; roll in remaining sugar.
Bake 8 to 10 minutes. Makes 5 1/2 dozen.
Preheat oven to 350\u00b0.
In small bowl, combine flour, baking powder and salt and set aside.
In a large bowl, combine 1 cup sugar and oil.
Mix well.
Beat in eggs and vanilla.
Gradually add flour mixture.
Stir in mint chips.
Shape into balls.
Roll in remaining sugar and place on ungreased cookie sheet.
Bake 8 to 10 minutes.
Preheat oven to 350\u00b0.
In small bowl, combine flour, baking powder and salt; set aside.
In large bowl, combine 1 cup sugar and vegetable oil; mix well.
Beat in eggs and vanilla extract. Gradually add flour mixture.
Stir in mint chips.
Drop by rounded teaspoonfuls onto ungreased cookie sheet.
Shape into balls; roll in remaining sugar.
Bake for 8 to 10 minutes.
Makes about 5 1/2 dozen cookies.
In medium bowl, combine flour, baking powder and salt; set aside.
In a large bowl, combine 1 cup sugar and vegetable oil; mix well.
Beat in eggs and vanilla extract.
Gradually beat in the flour mixture.
Stir in Mint-Chocolate chips.
Shape into balls using rounded teaspoonfuls of dough; roll in remaining 1/4 cup of sugar.
Place on ungreased cookie sheets.
Bake at 350\u00b0F for 8 to 10 minutes.
Cool completely on wire racks.
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.
hen fold into the broken cookie pieces.
Quickly pour/spread
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.
o 375 degrees F. Line cookie sheets with Reynolds(R) Parchment
Preheat oven to 350 (F).
Mix sugar, margarine, mint extract, and egg in large bowl.
Stir in flour, baking soda, and salt.
Stir in mint chocolate chips.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake 11-13 minutes, or until light golden brown.
Cool slightly; remove from cookie sheet and cool completely.
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.
ugar. Place on an ungreased cookie sheet and do not flatten
1. mix cookie mix, butter, extract, food color, and egg in bowl until soft dough forms. stir in chips and chunks.
2. using small cookie scoop or teaspoon drop dough 2 inches apart on ungreased cookie sheet
3. bake at 350 degrees for 8-10 minutes. cool 3 minutes. remove to sire rack. store tightly covered at room temperature