Crust:.
Melt butter in a medium sized sauce pan on low.
Add cocoa, milk, and sugar and stir until well combined.
Bring to a boil and cook for about 1 1/2 minutes.
Remove from heat and stir in peanut butter, vanilla, and oats.
Pour and press into two greased 9-in pie pans.
Filling:.
Beat together cream cheese and confectioners' sugar.
Mix in peanut butter and milk.
Beat until smooth.
Fold in whipped topping.
Spoon into two 9 inch no bake cookie pie shells; cover, and freeze until firm.
ell combined.
Whisk the No Egg and water in a small
et aside.
Beat the egg whites in a large bowl
luffy.
Step 2: Add egg and vanilla, mix until smooth
lectric mixer.
Beat in egg and vanilla.
Add baking
I don't have a chocolate chip cookie recipe, other than adding chocolate chips to my Butter/Sugar Cookie recipe.
I have found that the best chocolate chip cookie recipe is on the Nestle chocolate chips package.
Those Toll House cookies can't be beat!
nd fluffy. Add in the egg and vanilla and mix well
The directions for this recipe are for using the poinsettia
nd butter thoroughly.
Beat egg, lemon rind and vanilla into
Cream the first 6 ingredients together.
Let stand 10 minutes and then add flour and cream of tartar.
Mix well.
This dough can be made into rolls, chilled and then sliced and baked.
It can be chilled and then rolled out for Christmas cutouts.
It can also be dropped by teaspoon and baked.
Cookies can be decorated with nuts, cherries or colored sugar before baking.
A great basic cookie recipe! Bake at 350\u00b0 for 10 to 12 minutes.
luffy.
Beat in the egg and the vanilla extract.
Cream butter and sugar.
Beat in egg and vanilla.
In separate bowl, combine flour and salt.
Mix with butter, egg, sugar and vanilla mixture.
Chill dough 3 hours.
(Preheat oven to 350\u00b0.)
On floured, covered surface roll out the dough to 1/8-inch in thickness.
Cut into shapes with cookie cutters.
Bake on greased cookie sheet for 8 minutes.
Cream butter and sugar. Beat in egg and vanilla. In seperate bowl combine flour and salt, the mix with butter, egg, sugar mixture. Chill dough for at least 3 hours.
Preheat oven to 350\u00b0 On floured surface, roll out dough to 1\\8 inch thickness and cut into shapes, with floured cookie cutters. Bake on a greased cookie sheet for about 8 min.
ven to 325\u00b0F Grease cookie sheets. Combine flour, baking soda
ight and fluffy.
Add egg and vanilla; mix well.
Heat oven to 375\u00b0.
In large bowl, beat brown sugar, sugar, margarine and shortening until light and fluffy.
Add vanilla and egg, beat well.
Add flour, baking soda and salt, mix well.
Stir in chocolate chips.
Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes or until light golden brown.
Cool 1 minutes, remove from cookie sheets.
Makes 4 dozen.
Sift flour with baking powder.
Cream butter.
Gradually add sugar and gelatin; cream well after each addition.
Add egg and vanilla and beat well.
Gradually add flour mixture, mixing after each addition until smooth.
Force dough through cookie press onto ungreased cookie sheet.
Sprinkle with gelatin.
Decorate as desired.
Bake at 400\u00b0 for 13 to 14 minutes or until golden brown. Makes about 5 dozen.
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.
In saucepan, melt margarine, sugar, raisins, egg and milk. Bring to
a boil 2 minutes.
Add cereal, salt and vanilla.
Mix thoroughly.
Cool slightly.
Spoon by tablespoons onto coconut and roll to coat.
Chill.
Makes 3 1/2 dozen.
Cream sugars and margarine; add oil, egg and vanilla.
Mix well.
Add coconut and rolled oats.
Sift together the flour, baking soda, cream of tartar and salt and add in parts to other mixture.
Mix in Rice Krispies.
Drop by teaspoon onto ungreased cookie sheet.
Bake 10 to 12 minutes in 350\u00b0 oven.