or making these cookies found below.
PECAN SANDIES COOKIES GIFT TAG:.
1st Layer:
Crush pecan sandies cookies (finely) and mix with 1/2 to 1 stick melted butter.
Press into bottom of a 9 x 13-inch pan.
Bake at 325\u00b0 for 15 minutes.
Let cool.
Prepare the butter pecan pudding.
Add Cool Whip and half of the Pecan Sandies cookies broken into small pieces.
Mix and add the rest of the crumbled cookies on top.
Preheat oven to 350\u00b0F.
Combine bread mix, butter, egg and orange juice. Stir in chopped pecans.
Roll into 1 inch balls.
Place 2 inches apart on ungreased baking sheets.
Flatten each cookie with the bottom of a glass, coated with nonstick cooking spray.
Press a pecan half into each cookie.
Bake for 12-14 minutes or until lightly browned.
Cool one minute, then remove to wire racks.
Whisk glaze ingredients in a small bowl; drizzle over cookies.
coa powder. As with all cookies, it's the taste
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
f using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.
Place cookies on cookie sheet and then
Spoon ice cream into the crust.
Freeze for 2 hours.
Crumble pecan cookies over ice cream to form second layer.
Place cherries over cookie layer.
Crumble all cookies except 5.
Melt margarine and mix with crumbled cookies.
Place in glass baking dish and bake in 350\u00b0 oven for 5 minutes.
Mix sugar, cream cheese and 1 bowl of Cool Whip until creamy.
Pour over cookie crust.
Follow directions on pudding mix.
Layer over cream cheese layer.
Top with layer of Cool Whip and crumble the 5 cookies on top.
Keep refrigerated.
ire rack to finish cooling. Cookies can be stored in a
aking sheets.
4. Bake cookies in a 350\u00b0 regular
Cream butter and sugar; add vanilla and water.
Add Wondra flour; form into balls (walnut size).
Bake 20 to 25 minutes in 300\u00b0 oven.
Remove hot cookies and roll in powdered sugar; let cool.
Spoon ice cream onto pie crust.
Place crumbled cookies over ice cream.
Combine pudding mix, sugar and milk in bowl.
Blend with mixer on slow speed for 1 minute.
Fold in carton of Cool Whip.
(Save a tablespoon for dollop.) Place Heath crunches over topping and a dollop of Cool Whip for garnish.
Prepare pudding as directed on box.
Crumble cookies into the pudding mixture. Stir in marshmallows and Cool Whip.
Sprinkle cookie crumbs on top. Refrigerate.
In a bowl, mix together crushed cookies and graham crackers with melted butter and the 3 tablespoons sugar.
Press into a 7 inch springform pan. Place in refrigerator until ready for use.
In another bowl, beat cream cheese, 1/3 cup of sugar and lemon juice.
Whip cream, and fold into cream cheese mixture.
Spread into pan.
Top with sliced strawberries (optional). Freeze for 1 hour, covered with foil.
Place in refrigerator 30 minutes before serving.
ith a layer of the cookies, breaking a few to fit
Crumble cookies and add to the melted margarine.
Mix and press into a 9 x 13-inch sheet cake pan.
(Save 1/2 cup for the 4th layer.)
Next, mix together on medium speed for 3 minutes and spread on cookie mixture the cream cheese, confectioners sugar and large Cool Whip.
Mix crushed cookies and melted butter.
Bake at 425\u00b0 for 15 minutes.
Let cool.