Preheat oven to 350.
Process cookies into crumbs in a food prcessor or crush in a heavy plastic bag with a rolling pin.
Add melted butter and mix until combined.
Press into bottom and sides of a nine-inch pie dish.
Bake for 10 minutes; it will feel soft, but will firm up as it cools.
Cool completely before filling with your favorite filling.
ith heavy-duty foil. Combine shortbread crumbs, butter and 1 teaspoon
In a food processor, pulse shortbread cookies to crumbs. Add butter and
Place each shortbread cookie in cup of a
ou will have pecan butter.
crush the cookies and mix pecans
nch apart.
Bake the shortbread cookies for about 20 minutes, until
Mix pudding and buttermilk.
Add oranges (I drain 1 can), Cool Whip (I use 16 ounces) and shortbread cookies.
Refrigerate.
Prepare the butter pecan pudding.
Add Cool Whip and half of the Pecan Sandies cookies broken into small pieces.
Mix and add the rest of the crumbled cookies on top.
For Pecan Shortbread Cookie Crust: Mix all ingredients.
Preheat oven to 350 degrees. Grease a 9\" springform pan with vegetable oil spray.
Crust: In a plastic bag, blend the crumbs, ground nuts, sugar and margarine. Pat into the prepared pan and bake for 8 minutes. Cool and warp the bottom and sides well with aluminum foil.
Filling: In a food processor, process the cream cheese and cottage cheese until smooth. Add the sour cream, sugar, eggs, orange zest, flavoring and flour mix. Process until well blended and light. Pour over the baked crust. Place pan in a larger pan and fill this with ...
se it to flatten the cookies instead of the glass).
ood processor or blender, process cookies and granola bars with on
In small bowl, combine crushed cookies and butter.
Mix well. Press in bottom only of 9-inch pie plate.
Stand 18 whole cookies up around edges, pressing slightly into crust mixture.
Freeze 20 minutes until cold.
Carefully spread softened ice cream over crust.
Sprinkle with pecans.
Cover; freeze at least 2 hours or overnight.
Makes 6 to 8 servings.
Set ice cream out to soften. Crush shortbread cookies; mix with soft butter. Press into a glass 9 x 13-inch pan. Mix pudding with milk until thick (will be very thick). Fold ice cream into pudding mixture. (Mix by hand; if electric mixer is used, mixture will become soupy.) Spread mixture on top of shortbread crust and refrigerate for at least 30 minutes. While refrigerating, crush Heath bars. Before serving, top with Cool Whip and Heath bar pieces.
rocessor, pulse the pecans and cookies until crumbs form.
Add
o 20 minutes for small cookies or 20 to 22 minutes
emperature before starting.
Process cookies in a processor to make
Preheat oven to 350\u00b0F.
Line baking sheets with parchment paper.
Using a mixer, cream margarine and sugar. Add flour till dough forms.
Stir in cranberries, pistachios, zest, and juice.
Let dough rest in fridge for a few minutes. To form cookies, roll 1 tablespoons dough into a ball, then flatten. Place on cookie sheet.
Bake cookies for 11 minutes or till the bottoms are just turning golden and the tops look dry-ish. Cool on wire racks.
Preheat oven to 350 degrees, and grease baking sheets.
Combine cake mix, yogurt, egg, butter, and chopped pecans in a large bowl.
Beat at low speed with electric mixer until blended.
Drop by rounded teaspoonfuls, 2 inches apart, on prepared baking sheets.
Press a pecan half into the center of each cookie.
Bake for 11-13 minutes, or until golden brown.
Cool for 1 minute on baking sheets, then remove to cooling racks and cool completely.
Store in airtight container. Makes 4 1/2 - 5 dozen cookies.
put the crushed shortbread cookies into a mixing bowl,add