and chill.
Allow Butter Shortbread Cookie Dough to soften to room
ogether on medium high speed for 3-4 minutes.
Add
ogether on medium high speed for 3-4 minutes.
Add
TO MAKE THE SHORTBREAD CHOCOLATE CRUMB CRUST: Heat oven
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.
Place each shortbread cookie in cup of a greased
For Pecan Shortbread Cookie Crust: Mix all ingredients. Press
If you worry about the shortbread possibly sticking in your particular
Prepare a cookie sheet by covering it with
Place the shortbread cookies side by side on an ungreased cookie sheet
eat, cover, and let stand for several hours or overnight. When
350 degree F oven for about 25 minutes or until
ink, a 2.5\" round cookie cutter, buttercream in two colors
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.
Note:
Can double recipe for approximately 8 dozen, depending on size.
portion (1/2 recipe) basic cookie dough, 1 cup semisweet chocolate
double the recommended recipe), buttercream in two colors, raw cookie dough balls
Use the traditional recipe for Toll House cookies on the back of the package; drop by rounded measuring tablespoonfuls onto ungreased cookie sheets.
Press dough into 2-inch circles.
Bake at 375\u00b0 for 10 to 12 minutes.
Cool 1 minute; remove from cookie sheets.
Cool completely.
Mix cream cheese until smooth, then
add
sugar.
Blend well. Add beaten eggs, lemon juice and
vanilla; blend again. Place wafer of your choice in 2 1/2-inch\tdiameter
foil laminated bake cups;
half fill with cream
cheese mixture.
Place cups on cookie sheet.
Bake in oven for 15
minutes
at
350\u00b0. Cool.
Top with blueberry or cherry pie filling.
Refrigerate. Serves 24 or 1 person who can eat 24 tarts!
Preheat oven to 350\u00b0F.
For Shortbread crust:
In medium bowl, stir together flour, powdered sugar and butter until dough forms a ball.
Press dough into greased 9x13 inch pan.
Bake 10-12 minutes.
For Brownie:
In medium bowl, stir together brownie mix, egg, water, oil until moistened (about 40 strokes).
Spoon brownie batter evenly over cooked shortbread crust.
Place pecan half over batter.
Bake 30-35 minutes.
Cool thoroughly.