Preheat oven to 350 F.
Make brownie batter. Butter sides and
eed to low; gradually beat in flour until blended. Divide dough in
To make cookie:
roll out the ready to bake cookie dough.
place elephant shaped paper
Make the Cookie Dough:
In a small bowl,
Preheat oven to 300 degrees.
Cream together
Heat oven to 350. grease bottom and sides
Make cookie dough and spread on a 14-
Preheat oven to 350 degrees. Grease cookie sheets.
Remove dough from wrapper;
n ice cream maker according to manufacturer's directions.
While
Preheat oven to 350\u00b0.
Divide cookie dough in half; press half of dough into an 8x8 pan or pie plate.
Cream the cream cheese and sugar until smooth.
Add egg and vanilla; beat until smooth. Pour over cookie dough.
Put remaining cookie dough on top of cheesecake mixture in small chunks.
Bake at 350\u00b0 for 35-40 minute or until set.
You may double this recipe and use a 13x9 pan.
Cool 1 hour and refrigerate. Cut into small squares.
Preheat oven to 350F.
Make cookie dough:
Cream butter and cream
Cream
butter
and
shortening and sugar.
Add molasses. Dissolve
soda in water.
Add to mixture.
Add spices, salt and soda water.
Add flour to make stiff dough.
Chill dough.
Roll out thin
and
cut\tor
roll in small balls and press on cookie sheet with fork.
Bake at 350\u00b0 to 375\u00b0 until set, approximately 10 to 12 minutes.
Cool on wire rack.
Heat oven to 350*F. Grease 24 muffin
Preheat the oven to 325\u00b0F Line an
Mix peanut butter, oleo and salt well.
Mix in powdered sugar to make stiff dough.
Chill 2 hours.
Make into balls and place on a cookie sheet.
Chill again.
Melt the chocolate chips and paraffin.
Dip balls with a toothpick into melted chocolate. Place on wax paper or cookie sheet.
Prepare Cookie Dough.
Heat oven to 350\u00b0.
In small mixer bowl, on medium speed of electric mixer, beat cream cheese and sugar until smooth.
Blend in sour cream, egg and vanilla.
Pour into crust.
lightly sticky. Transfer mixture to the prepared baking dish and
The first thing you need to decide is whether you will
Dissolve yeast in 1/2 cup warm water and let stand 10 minutes. Add to very warm water the shortening, sugar and salt.
Add enough flour to make stiff dough.
Let stand 10 minutes, then work down 5 times 5 minutes apart.
Divide dough into 2 parts.
Roll each out flat and then roll like jelly roll.
Cut diagonally 4 or 5 times across top.
Put in French bread pan or on a cookie sheet and let stand to raise 1 1/2 hours.
Bake at 400\u00b0 for 30 minutes or until light brown.
Form 1 inch balls with the cookie dough. Refrigerate or put in the freezer to keep them very cold.
Melt white chocolate chips in a double boiler.
Coat cold cookie dough balls in melted chocolate and place on wax paper to harden. ( take only a few dough balls out of the fridge at a time so they will stay cold).
After chocolate has hardened they can be stored in any sealed container including ziploc bags.