Line 9 inch square baking pan with foil.
Combine sugar, butter and evaporated milk in medium saucepan.
Bring to a full rolling boil, stirring constantly.
Boil stirring constantly for 3 minute.
Remove from heat.
Stir in morsels, marshmallow creme, crushed cookies and vanilla extract.
Pour into prepared pan.
Sprinkle crumbled cookies on top.
Gently swirl cookies into fudge using a knife without touching bottom of pan.
Refrigerate for 1 hour or until firm.
Lift from pan; remove foil.
Cut into pieces.
ew calories). 4. I use Nestle cocoa instead of Hershey's
Beat egg whites
(room\ttemperature)
until very stiff. Beat in sugar (1 tablespoon
at a time).
Fold in chopped nuts and Nestle morsels.
Drop
on
greased\tcookie sheet.
Preheat oven to 350\u00b0.
Put cookies\tin
oven,
turn off heat and leave overnight. May substitute white
raisins or coconut for nuts. Also, may tint with 2
drops
red or green food coloring.\tMay double recipe.
coa powder. As with all cookies, it's the taste
Buy a bag of Nestle chocolate chips. Throw away the chips. Follow the directions on the bag except for the addition of the chips. Add toasted coconut, almonds and vanilla to recipe and you're done.
Enjoy choc-free goodness!
Sift flour once before measuring, then sift with soda and salt. Cream shortening until soft.
Add sugars gradually, creaming until light and fluffy.
Add eggs one at a time, beating after each addition.
Add hot water to creamed mixture, then sifted dry ingredients.
Add nut meats, Nestle chocolate and oatmeal and mix thoroughly.
Add vanilla and blend well.
Drop by half teaspoons on a greased cookie sheet.
Nut meats may be omitted.
Bake at 375\u00b0 for 8 minutes.
Makes 100.
ackage directions; drizzle over cooled cookies.
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
Combine the first 4 ingredients.
Dissolve 1 teaspoon baking soda with 1/4 cup hot water.
Mix alternately with baking powder, flour, salt and vanilla and all the ingredients (mixed) except nuts and chocolate chips.
Lastly, add the nuts (optional) and the chocolate chips.
Chill overnight, if possible.
Roll in greased palm of hand and drop onto greased cookie sheet.
Bake in a 375\u00b0 oven for 8 to 10 minutes.
Yields 50 cookies.
ntil edges are golden. Transfer cookies to a wire rack; let
f using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
0-12 minutes, or until cookies are set and bottoms are
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
ecomes too thick.
Refrigerate cookies until chocolate hardens, about 10
hips and nuts; Regular sized Nestle chips melts fine, but regular
t 375\u00b0F Bake drop cookies for 8-10 minutes and
n small bowl, combine flour, Nestle cocoa, baking soda and salt
Preheat
oven
to 350\u00b0.
In bowl, combine flour, cocoa, baking soda and salt; set aside.
In bowl, beat butter, sugar, brown sugar
and vanilla extract until creamy.
Add eggs, one at
a time,
beating
well
after
each.
Gradually add flour mixture. Stir
in
Treasures.
Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 9 to 10 minutes.
Allow to stand
2 minutes
before
removing
from
cookie sheets; cool completely. Makes about 2 1/2 dozen 3 inch cookies.
You will need 3 (11 1/2 x 1/2-inch) pans for this recipe.