Place each shortbread cookie in cup of a
Mix pudding and buttermilk.
Add oranges (I drain 1 can), Cool Whip (I use 16 ounces) and shortbread cookies.
Refrigerate.
Preheat oven to 350\u00b0F.
Line baking sheets with parchment paper.
Using a mixer, cream margarine and sugar. Add flour till dough forms.
Stir in cranberries, pistachios, zest, and juice.
Let dough rest in fridge for a few minutes. To form cookies, roll 1 tablespoons dough into a ball, then flatten. Place on cookie sheet.
Bake cookies for 11 minutes or till the bottoms are just turning golden and the tops look dry-ish. Cool on wire racks.
In a food processor, pulse shortbread cookies to crumbs. Add butter and
put the crushed shortbread cookies into a mixing bowl,add
et the edges brown; matcha shortbread cookies should maintain their green color
ntil smooth.
For the shortbread, preheat oven to 350\u00b0F
ake pan.
Break up shortbread cookies into big pieces and layer
Note:
Can double recipe for approximately 8 dozen, depending on size.
decorate the tops with extra shortbread crumbs, crushed lemonhead candies or
Set ice cream out to soften. Crush shortbread cookies; mix with soft butter. Press into a glass 9 x 13-inch pan. Mix pudding with milk until thick (will be very thick). Fold ice cream into pudding mixture. (Mix by hand; if electric mixer is used, mixture will become soupy.) Spread mixture on top of shortbread crust and refrigerate for at least 30 minutes. While refrigerating, crush Heath bars. Before serving, top with Cool Whip and Heath bar pieces.
Place shortbread cookies on a baking sheet or tray. In a small saucepan over medium-low heat, melt caramels in water, stirring frequently. Spoon a thin line of caramel over each cookie. Place cookies in refrigerator until caramel is set.
Line baking sheets or trays with waxed paper. In a double boiler over simmering water, melt chocolate. Dip cookies in chocolate one at a time, tapping against the side of the bowl to remove excess. Place on prepared sheets and let rest at room temperature several hours, until set.
preheat oven to 360\u00b0F.
In a medium bowl, combine rolled oats, flour, baking soda, and baking powder and set aside.
In a large bowl, cream together butter and the two sugars until fluffy. Beat in egg until blended and add vanilla and coconut and mix well.
Add to dry ingredients just until blended.
Shape into 5cm (2\") balls.
Arrange on ungreased cookie sheet and space about 5cm apart and flatten with floured fork tines.
Bake for 10-12 minutes or until golden brown.
ogether okara, whole wheat flour, rolled oats, and baking soda in
nch apart.
Bake the shortbread cookies for about 20 minutes, until
Cream shortbread cookies with butter.
Spread on bottom and sides of 9-inch spring-form pan.
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.
MAKE THE COOKIES:
Combine the
rocessor, pulse the pecans and cookies until crumbs form.
Add
Combine cranberry sauce and pepper jelly. Stir well. Spoon mixture over cream cheese. Serve with crackers or shortbread cookies. Makes 10 servings.