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.
Arrange half the cookies in bottom of 9-inch square baking dish.
Combine cream and milk in large bowl; add pudding mix. Beat with electric mixer for 1 min, or until smooth. Pour over cookies.. Top with a layer of remaining cookies.
For the passion fruit icing, combine sifted powdered sugar, passion fruit pulp and butter in a small, heatproof bowl. Stir over a saucepan of hot water until icing is spreadable.
Spoon icing on top of cookie layer. Refrigerate overnight before cutting into bars.
Divide the crushed cookies between 10 small glasses or jars. Beat the Nutella in a bowl to soften it. Beat the cream cheese in a separate bowl to soften it then gradually beat in the yogurt. Combine with the Nutella and mix well. Spoon into the glasses on top of the cookies. Crumble in the meringues. Add one cookie half to each glass then finish with the chocolate pieces.
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
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.
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.
ith powdered sugar and press cookies into 2\" rounds, dusting cup
Mix butter, sugar, crushed candy and vanilla -- gradually blending in flour and corn starch.
Form 1-inch balls and place on parchment paper-lined baking sheets. Gently press down on each cookie to flatten.
Bake in 300\u00b0F oven for 25 to 30 minutes or until bottoms start to brown.
Cool and remove to a wire rack.
Combine confectioners' sugar, milk and vanilla until frosting is smooth. Drizzle on cookies and sprinkle with crushed candy.