ut each rainbow cookie into thirds. Place one layer of cookies in
Blend shortening, sugars, vanilla, egg and slowly add flour. When well mixed, drop by teaspoon onto cookie sheet. Place Rainbow morsels on top of cookies. Bake at 375\u00b0 for 8 to 10 minutes. Makes 3 dozen cookies.
coa powder. As with all cookies, it's the taste
r until golden brown. Let cookies cool completely on baking sheet
nto each cookie. Sprinkle with rainbow sprinkles. Let stand until chocolate
Beat butter, sugar and vanilla in a large bowl with an electric mixer, until light and creamy. Add condensed milk; beat until well blended.
Sift flour and cocoa powder over mixture; stir until well combined.
Divide dough into 2 portions. Roll each portion in parchment paper to form an 11 inch log. Refrigerate for 30 mins.
Preheat the oven to 350\u00b0F. Line baking pans with parchment paper.
Cut each log into 1/3 inch thick slices. Place 2 inches apart on prepared pans. Press chocolate chips onto each cookie.
Bake for 10-12 ...
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
id, decorate jar and attach recipe.
Put an expiration date
f using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.
Place cookies on cookie sheet and then
tand mixer before using. This recipe can easily be halved or
upposed end up with 24 cookies but I always get 22
ire rack to finish cooling. Cookies can be stored in a
aking sheets.
4. Bake cookies in a 350\u00b0 regular
roiler. This is a resturant recipe. This makes 12 four oz
42 total). Place the 3cm cookies all on 1 tray. Place
You will get 36 square cookies from this.
Place the
ith a layer of the cookies, breaking a few to fit
Preheat oven to 350*.
COOKIES:
Cream shortening and sugar.<