iddle shelf of the oven for 45-50 minutes, or until
n airtight container for 1-2 days.).
For the icing:.
In
ngreased baking sheets and bake for about 12-14 minutes or
wrap in plastic and refrigerate for at least 2 hours or
thin-bladed knife. Bake for 55-60 mins or until
b>recipe. Measure out rest of ingredients. Cream butter and sugar together for
Put 1 portion (1/2 recipe) basic cookie dough, 1 cup semisweet
rge mixer (kitchenAid is best for the power needed), mix the
).
As the original recipe is metric and more accurate
1. For the cake: Mix ingredients together
r lightly grease muffin tins (recipe makes 24 full-sized or
lastic wrap and chill for 30 mins.
For basic shaped cookies, roll
n.
Start with the icing, though first preheat the oven
Directions for the cake Add oats and
For the dry mix: Combine all
ake is baking, prepare the icing --
Melt butter in a
lf the sugar. Set aside for 10 mins or until frothy
Pour into prepared pan. Bake for 40-45 mins, until toothpick
floured surface. Let stand for 5 mins while you combine
ver medium heat and boil for 2 minutes; stir constantly.