Crush cookies to crumbs and put half in bottom of 9 x 12-inch pan.
Save other half.
Beat together cream cheese, Cool Whip and margarine.
In a separate bowl, beat pudding, milk, powdered sugar and vanilla.
Combine bowls of ingredients.
Pour over Oreo crumbs.
Top with remaining crushed Oreos.
Refrigerate.
ack for 7 minutes. Allow cookies to cool on the baking
lace on cookie tray. Give cookies enough room to rise.
Cream shortening and sugar; add eggs.
Mix together flour, baking powder and salt.
Add flour mixture to shortening mixture and mix well.
Chill dough.
Form dough in small balls and roll in sugar-cinnamon mixture.
Place on ungreased cookie sheet and bake at 400\u00b0 for 8 to 10 minutes or until lightly browned.
Makes 5 dozen cookies.
coa powder. As with all cookies, it's the taste
ut later).
To make Snickerdoodle layer: Sift together flour, baking
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
HEAT oven to 375\u00b0F Line baking sheets with parchment paper.
COMBINE cookie mix, softened butter, egg and vanilla extract in medium bowl. Mix with spoon until soft dough is formed. * To soften butter: Heat unwrapped butter in microwave 10 to 15 seconds.
USE level measuring teaspoon of dough to make 3/4-inch balls. Roll in cinnamon sugar. Place on prepared baking sheet. Using the back of a rounded measuring teaspoon, to make a rounded indentation in the center of each cookie.
BAKE 6 minutes. Remake rounded indentation in cookie. ...
archment.
To make the Snickerdoodle crust, in a medium bowl
br>Transfer to rack. The cookies bake more evenly if you
ntil lightly browned.
These cookies puff up at first then
Mix together the first 3 ingredients. Sift together the flour, cream of tartar, soda and salt and stir into first mixture. Chill dough and roll into balls the size of walnuts. Roll in a cinnamon and sugar mixture. Bake about 2-inches apart on greased cookie sheets. Bake at 400\u00b0 for 8 to 10 minutes until light brown, but still soft. They will spread while baking into round cookies, crackled on top. Yield: 5 dozen 2-inch cookies.
late.
Continue making the cookies until your plate is full
br>Tips:
Bake these cookies till the edges start turning
ire rack to finish cooling. Cookies can be stored in a
aking sheets.
4. Bake cookies in a 350\u00b0 regular
Cream shortening, sugar and eggs.
Add the rest of the ingredients to form dough.
Chill dough 2 hours.
Roll dough in walnut-size balls.
Roll dough in mixture of 1/2 cup sugar and 1/2 cup cinnamon.
Place 2 inches apart on ungreased cookie sheet. Bake at 400\u00b0 until light brown but still soft for 8 to 10 minutes. Makes 36 cookies.
Mix shortening, 1 1/2 cups sugar and eggs thoroughly.
Blend flour, cream of tartar, soda and salt.
Stir into shortening mixture.
Shape dough into balls the size of walnuts; roll in the mixture of 2 tablespoons sugar and 2 teaspoons cinnamon.
Place on a baking sheet.
Bake at 400\u00b0 for 8 to 10 minutes.
The cookies puff up a little, then flatten a little when they come out of the oven.
Don't overbake or they may get a little hard.
Makes about 3 dozen, unless making real small balls, then makes more.
Cream margarine and sugar on medium speed for 5 minutes.
Add eggs and mix well.
Mix dry ingredients. Add to creamed mixture. Mix on low speed until well blended. Combine sugar (for topping). Roll dough into 1-inch balls.
Roll in sugar and cinnamon mixture. Place 2-inches apart on ungreased baking sheets.
Bake at 375\u00b0 for 8 to 10 minutes or until lightly browned.
These cookies puff up at first, then flatten out with crinkled tops.
n baking sheets.
Bake cookies in the preheated oven until