(You'll need 7 doughnuts for bottom of pan and 4
rm pan.
Press the Raspberry Newton cookies into the batter on
br>Meanwhile, combine all ingredients for raspberry filling.
On floured wax
Beat cream cheese and butter together until light and fluffy. Add egg and vanilla. Sift dry ingredients and add to mixture. Blend well.
Chill at least 1 hour.
When chilled, shape into 1-inch balls and place on a cookie sheet.
Press down centers with your thumb and sprinkle with green sugar.
Add raspberry jam to the center of the cookie.
Bake at 375\u00b0 for 8 to 10 minutes. Makes 4 dozen.
Beat cream cheese and butter together until light and fluffy. Add egg and vanilla.
Sift dry ingredients and add to mixture. Blend well.
Chill at least 1 hour.
When chilled, shape into 1-inch balls and place on cookie sheet.
Press down centers with thumb and sprinkle with green sugar.
Bake at 375\u00b0 for 8 to 10 minutes.
If still too high, press middle down with spoon halfway through baking.
Cool and fill with jam just before serving. Makes 4 dozen.
ops with sugar.
Bake for 18-20 minutes, or until
ands.
Cover and chill for 30 minutes.
FILLING:.
For Chimichangas: Place 1 candy bar
way from heat to steep for 4 days, shaking it every
*These cookies (24) should be chocolate cream filled cookies and be chopped as fine as can be done.
hoice.) Bake at 350\u00b0F for about 8-10 minutes. Remove
rap and chill for 30 mins.
For basic shaped cookies, roll out
br>Cover and refrigerate for an hour for easier handling.
Preheat
ides for handles.
Reserve 5 oz of the crushed cookies. Sprinkle
rap. Chill dough in refrigerator for at least 1 hour.
Preheat oven to 350 degrees.
For crust, mix ingredients together (I usually melt the butter first to make it even easier, but you don't have to) and pat into bottom of a 9-in. x 13-in. x 2-in. pan. Bake 12 minutes.
For filling, stir ingredients together and spread over baked crust. You do not have to wait for the crust to cool.
For crumble topping, mix ingredients together and sprinkle over top. Bake for 20 minutes.
ith plastic wrap, and refrigerate for at least 2 hours.
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.
Crush the cookies in a blender or food processor.
Beat the cream cheese, butter and confectioners sugar.
Beat instant pudding and milk together.
Fold the topping with the pudding.
Fold the cream cheese mixture with the pudding.
Layer the cookies, cream cheese mixture, cookies, etc. and finish with the cookies.
Put in freezer a day before.
Cream sugar and margarine or Crisco real well.
Add eggs, vanilla and milk.
Mix flour, baking powder and salt.
Add liquids.
Refrigerate overnight.
Roll into 1-inch balls.
Bake on a greased cookie sheet in a 350\u00b0 oven for 10 to 12 minutes or until bottoms are lightly browned.
Cut cookies in half as soon as they come out of the oven.
Let cool; then fill with about 1/2 teaspoon of preserves.
Frost with different colored frostings and sprinkle top with nuts or colored sugars.