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. ...
f using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
archment.
To make the Snickerdoodle crust, in a medium bowl
br>Transfer to rack. The cookies bake more evenly if you
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
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.