Melt chocolate in microwave just until it's soft enough to spread with a knife.
Place 1 fudge strip cookie flat on table; spread melted chocolate around the center of it.
Place pinwheel cookie on it's edge in center of 1st cookie.
Take the 2nd fudge strip cookie; spread chocolate on half of it and stick it to the back of the pinwheel cookie so that it looks like tail feathers. Take candy corn and put chocolate on the edge of it and stick it in the top center of the pinwheel cookie to make it look like a beak.
ach portion as directed in recipes.
Chocolate Chunk Cookies: Heat
nd nuts. Cool.
Divide cookie dough in half. Roll 1
he recipes in this collection.
Makes 22-23 cups cookie mix
Beat cream cheese, eggs, sugar and vanilla until light and smooth.
Slice 1 package of cookies (pinwheel fashion) about 1 inch thick.
Cover bottom of greased 9 x 13 x 2-inch pan.
Spread mixture over cookies.
Slice second roll of chocolate chip cookies, then cover the mixture with cookies.
Bake 30 to 40 minutes at 350\u00b0.
Refrigerate.
Serve when cool.
Cook green pepper and onion in butter until tender but not brown. Blend in flour and salt. Add tomatoes and cook, stirring constantly, until thick. Add cheese; stir until melted. Add shrimp and peas. Pour into greased 2-quart casserole. Top with Pinwheel Biscuits. Bake at 450\u00b0 for 15 to 20 minutes or until biscuits are done and golden brown. Makes 6 servings.
ntil well blended.
Add cookie mix and flour; stir until
ugar, and place on the cookie sheet about 3 inches apart
uffin cups.
Divide the cookie dough into 24 equal parts
in another bowl break cookie dough into small pieces and
or 50 seconds.
Add cookie crumbs to melted butter. Stir
Roll out cookie dough and cut out six 5-inch rounds. Bake according to package directions. Let cool.
Add cream cheese and butter to a stand mixer and whip until combined.
Add vanilla and confectioners' sugar, then mix for about 3-4 minutes or until fluffy.
Spread each cookie round with the cream cheese frosting, then stack the layers with fruit, using a different fruit for each layer. Assemble this cake the day you plan to serve it, as the cookie layers will become very soft if layered with frosting and fruit too early.
et aside.
Make Cookie dough. Whisk flour, salt, baking
Whisk the eggs and milk together in a large bowl, then stir in the melted butter and the cookie mix in a jar. Stir well to make a soft dough. Cover and leave to rest for 30 mins.
Preheat the oven to 375\u00b0F. Divide and roughly shape the mixture into 14 circles, well-spaced on a large greased baking sheet. Bake for 14-16 mins until just golden. Leave on the baking sheet for 5 mins then transfer to a wire rack to cool completely.
For the crust:
Mix cookie crumbs with melted butter; press
Heat oven to 375\u00b0F.
In a large bowl, place cookie mix. Cut in butter, using a pastry blender or fork, until the mixture looks like coarse crumbs.
In an ungreased 8-inch square baking dish, spread fruit in an even layer. Sprinkle cookie mixture over peaches and spread evenly.
Bake 30-40 minutes or until topping is golden brown. Let cool at least 10 minutes. Serve warm or cool.
br>In large bowl, stir cookie base ingredients until soft dough
head and chop up the cookie dough chunks- stir them into
Heat oven to 350\u00b0F
Spray bottom of 8-inch square pan with cooking spray.
In large bowl, stir cookie mix, butter, flour, almond extract and egg until soft dough forms.
Press half of dough into bottom of pan; bake 15 minutes.
Spread jam over base.
Crumble remaining dough over jam.
Bake 20 to 25 minutes or until golden brown.
Cool completely, about 2 hours.
For bars, cut into 5 rows by 5 rows.
Cookie base: Preheat oven to 350\