and nuts.
For large cookies, drop dough by heaping tablespoonfuls
ne pine nut. Sprinkle with sanding sugar.
Bake cookies rotating sheets
Stir together muffin mix, flour, and brown sugar.
Add cooled butter.
Stir just until soft dough forms (add milk if necessary here).
Stick in the fridge/freezer if too sticky to work with for a while.
Turn dough onto lightly floured surface.
Roll to 1/4 in thick and cut cookies, or roll dough into 1 in balls and press flat with the bottom of a glass.
Place 2 in apart on cookie sheets.
Bake at 350 F for 9-10 min or till cookies begin to brown.
Cool on wire rack.
Frost when cool if desired!
Preheat oven to 375 degrees F (190 degrees C).
Cream the shortening and the sugar until light. Add the eggs (room temperature) and the vanilla and mix well. Combine the flour, salt, and baking soda. Add this to the creamed mixture. Stir in the nuts.
Drop about 2 teaspoons per each cookies onto greased cookie sheets. Bake for about 11 minutes, or until firm. Cool for about 3 minutes on the sheet and then remove to cool.
Mix together all ingredients, except nut meats and orange rind.
Stir well.
Add nut meats and orange rind.
Drop by large teaspoonfuls on greased cookie sheet.
Bake at 350\u00b0 for 10 minutes.
Heat
oven to 375\u00b0.
Mix sugars, margarine, vanilla and eggs in
large
bowl.
Stir
in remaining ingredients.
Shape dough
by teaspoonfuls into balls.
Place on ungreased cookie sheet.
Bake until
light brown, 8 to 10 minutes.
Cool for 1 minute
before removing from cookie sheet.
Makes about 4 1/2 dozen cookies.
Cream brown sugar and shortening.
Add eggs and pineapple. Sift together dry ingredients and add to first mixture.
Add nut meats.
Drop by rounded teaspoonful on greased cookie sheet.
Bake until lightly browned (about 12 minutes at 350\u00b0).
Makes 4 dozen.
Place white sugar, brown sugar, butter, milk, and carob powder in a large pan over medium-high heat; bring to a boil. Boil for 2 minutes, stirring occasionally.
Remove the pan from the heat, and stir in macadamia nut butter until dissolved. Stir in oatmeal until well incorporated. Drop onto a waxed paper lined cookie sheet, and place in the refrigerator to cool.
Preheat the oven to 375\u00b0F
Beat together the butter, salt, baking soda, brown sugar, and vanilla.
Beat in the eggs, then the flour.
Add the oats, nuts, and butterscotch chips, and mix well.
Drop the dough by tablespoonfuls onto an ungreased cookie sheet, and bake for 10 to 12 minutes, until the cookies are a very light golden brown around the edges.
Remove them from the oven, and cool on a rack.
ngredients until smooth; drizzle over cookies.
Arrange 24 small candy paper cups on a tray.
Combine three-quarters of the melted chocolate, cookies and fruit and nut mix in a medium bowl. Spoon into candy cups.
Using a fork, drizzle with remaining chocolate. Refrigerate for 15-20 mins until chocolate is firm.
Variation: Add 1/2 cup chopped glace cherries.
Variation: Add 1/2 cup chopped marshmallow or Turkish delight to the mix.
Variation: Use milk or dark chocolate to drizzle instead of white.
or chocolate chocolate chip cherry cookies, replace 1 teaspoon of the
n the refrigerator.
Some recipes call for the dough to
ith parchment paper.
Combine cookies, raisins, nuts and powdered sugar
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.
essert dishes, add half the cookies and half the orange chunks
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.
t 375 degrees Fahrenheit.
Nut Filling:
Grind nuts.
n a large bowl, combine cookies, raisins, macadamia nuts and powdered
Preheat the oven to 400\u00b0F. Grease and line 2 baking pans with parchment paper.
Combine condensed milk, peanut butter and corn flakes in large bowl. Drop level tablespoons of mixture, 2 inches apart, onto prepared pans. Bake for 12 mins. Cool completely on pans.
Melt chocolate in small heatproof bowl over small saucepan of simmering water (don't let water touch bottom of bowl). Drizzle cookies with chocolate. Let stand at room temperature until chocolate sets.