herries to garnish tops of cookies.
Bake at 375\u00b0F
coa powder. As with all cookies, it's the taste
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
cool on rack.
Wrap fruitcake tightly in foil.
Store
ire rack to finish cooling. Cookies can be stored in a
aking sheets.
4. Bake cookies in a 350\u00b0 regular
hocolate mixture, then fold in fruitcake. Pour chocolate mixture into prepared
Cream shortening and sugar well.
Add 1 egg at a time; beat well.
Dissolve soda in 3 tablespoons milk; add to creamed mixture.
Add flour and juice to cream mixture, blending well. Mix 1 cup flour well with raisins and nuts.
Pour batter over floured nuts and raisins; mix well.
Drop by teaspoon onto greased cookie sheet.
Bake at 350\u00b0 for 12 to 15 minutes, or until brown.
Dredge fruits and nuts with 1/2 of flour.
Cream the butter well.
Gradually add sugar.
Add eggs, one at a time; beat well. Sift and measure rest of flour, adding spices.
Add dissolved soda to creamed mixture, then alternately add flour and liquid.
Pour batter over floured fruit; mix well.
Drop by teaspoonfuls onto greased sheet.
Bake for 10 minutes at 350\u00b0.
Preheat oven to 350*.
COOKIES:
Cream shortening and sugar.<
ound cookie cutter, cut out cookies.
Transfer to prepared sheets
uch stickier than my regular recipe. You may have to experiment
To make oreos from scratch I used a recipe called \"Faux-Reos\" from www.kingarthurflour.com under recipes.
Melt chips in microwave for about 20 seconds, stir then microwave for another 20 seconds. Mix 1/4 cup of water with melted chocolate until sauce is formed.
Mix crushed oreos with 1/4 cup of water.
Crush ice until partially crushed.
Pour all liquids into blender and blend on highest setting until all remaining ice chunks are crushed.
Place tapioca pearl at bottom of tall glass and serve with bubble tea straw.
r until set, or dip cookies in icing and top with
ngreased cookie sheet, spacing the cookies about 2 inches apart. Bake
he preheated oven just until cookies begin to look dry, about
5 minutes or until the cookies are set.
Let the
o temperature indicated on package/recipe.
Roll out dough on
inutes or until centers of cookies spring back when lightly touched
In large bowl, combine pecans, cracker crumbs, raisins, cherries and pineapple.
In large saucepan, combine marshmallows, milk and butter and cook over low heat, stirring constantly, until melted.
Pour over pecan mixture and blend thoroughly.
Shape into 1-inch balls and roll in coconut.
It will be necessary to rinse your hands frequently.
Makes 7 to 8 dozen cookies.