he recipes in this collection.
Makes 22-23 cups cookie mix
Melt margarine in large saucepan over low heat.
Add marshmallows and stir until completely melted.
Remove from heat. Add cereal.
Stir until well coated.
Using buttered spatula or waxed paper, press mixture evenly into 15 x 10 x 1-inch pan coated with cooking spray, in a layer about 1/2-inch thick.
When slightly cooled, use holiday cookie cutter to cut into shapes.
Decorate as desired with prepared frosting and candies.
Yields 9 (3 1/4-inch) cut-outs.
n bottom side of one cookie. Place bottom side of a
Cookie base: Preheat oven to 350\
Combine butter, evaporated milk, sugar and salt in medium heavy saucepan.
Bring to a boil over medium heat, stirring constantly.
Boil for 4 to 5 minutes, stirring constantly.
Remove from heat.
Stir in marshmallows, morsels, nuts and vanilla.
Stir vigorously for 1 minute, or until marshmallows are melted.
Pour into foil lined 8-inch square baking pan; chill until firm.
Cut into 1 1/2-inch pieces.
200 degrees C). Line 2 cookie sheets with parchment paper.
Combine butter, evaporated milk, sugar and salt in medium heavy saucepan.
Bring to boil over medium heat, stirring constantly.
Boil for 4 or 5 minutes, stirring constantly.
Remove from heat.
Stir in marshmallows, nuts and vanilla.
Stir vigorously until marshmallows are melted.
Pour into foil-lined 8-inch square pan.
Chill until firm.
Cut into 1 1/2-inch squares.
hem on waxed paper-lined cookie sheets in a single layer
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.
our hands scoop out some cookie dough and press an oreo
br>Spread half of the cookie-walnut mixture over chocolate sauce
owl until blended.
Add cookie mix; mix well, breaking up
ach portion as directed in recipes.
Chocolate Chunk Cookies: Heat
hickness. Cut out shapes with holiday cookie cutters. Place on ungreased baking
Preheat oven to 325 degrees.
Paper-line 12 muffin cups.
Place one piece of cookie dough in each muffin cup.
Bake for 10 to 12 minutes, or until cookie has spread to edge of cup.
Beat cream cheese, sweetened condensed milk, egg and vanilla extract in a medium bowl until smooth.
Pour about 3 tablespoons cream cheese mixture over each cookie in cup.
Bake for additional 15 to 18 minutes, or until set.
Cool completely in pan on wire rack.
Top with pie filling.
Refrigerate for 1 hour.
br>With one package of cookie dough tear apart and sprinkle
Press two squares of dough together. Place in prepared muffin cups.
Bake for 20 to 24 minutes or until golden brown. Cool completely in pan on wire rack*. Center of cups will indent slightly upon cooling. With tip of butter knife, remove cookie cups from muffin pan.
Fill cookie cups as desired.
Yogurt & Fruit Cookie Cups: Top each with a spoonful of yogurt and cut-up fresh fruit of choice.
or 5 minutes.
For cookie dough: Combine flour, baking soda
Cookie Base:.
In a small
o cool completely.
PAN COOKIE VARIATION: Grease 15 x 10