n the refrigerator.
Some recipes call for the dough to
To make oreos from scratch I used a recipe called \"Faux-Reos\" from www.kingarthurflour.com under recipes.
Melt chips in microwave for about 20 seconds, stir then microwave for another 20 seconds. Mix 1/4 cup of water with melted chocolate until sauce is formed.
Mix crushed oreos with 1/4 cup of water.
Crush ice until partially crushed.
Pour all liquids into blender and blend on highest setting until all remaining ice chunks are crushed.
Place tapioca pearl at bottom of tall glass and serve with bubble tea straw.
ill thumbprint with jelly.
NORWEGIAN WREATHS.
Preheat oven to
65\u00b0F.
Place 12 cookies at a time in hot
an (called a \"takke\" in Norwegian). It probably is the same
Cream butter or margarine and sugar well.
Beat in egg and almond and coconut flavorings.
Gradually blend in flour and baking powder which have been sifted together.
Fill cookie press. Form cookies in a round circle on ungreased cookie sheet.
Bake at 350\u00b0 for 12 minutes.
coa powder. As with all cookies, it's the taste
br>For each batch of cookies use 4 cups mix and
For the cookies: Cream butter and sugar. Add
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
oz of the crushed cookies. Sprinkle half of the remaining
ins.
For basic shaped cookies, roll out dough until 1
FOR COOKIES: Preheat oven to 350 degrees.<
ool completely.
Crush sandwich cookies. In the bowl of an
illing on bottoms of 16 cookies.
Top each with one
enters are set.
Transfer cookies to a wire rack; let
anner.
About 4 basket cookies should fit on each baking
OT over bake.
Let cookies cool 1 minute on cookie
or 15 mins.
Bake cookies for 15-20 mins, until
o a heatproof bowl. Dip cookies lightly, one by one, into