Stir cream cheese in a large bowl until smooth. Crumble cookies over cream cheese and mix using your hands. Form mixture into balls, arrange on a baking sheet, and insert a toothpick into each ball. Refrigerate until solid, at least 2 hours. Or freeze, 15 to 30 minutes.
Melt almond bark in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Dip cookie balls in the melted bark and place on waxed paper to cool.
n the refrigerator.
Some recipes call for the dough to
plate and gently roll cookies in it. Transfer to a
br>Roll the warm, baked cookies in this mixture.
Cool
Preheat oven to 325\u00b0F.
Mix together flour and salt in bowl.
Cream shortening, butter, and icing sugar in seperate bowl.
Blend in vanilla, almond extract, and nuts with the creamed mixture.
Gradually stir creamed mixture into dry ingredients to form smooth dough.
Shape into balls with 1 Tbsp dough.
Place on ungreased cookie sheet and flatten slightly on the bottoms. (shaped like a flat-bottomed snowball).
Bake 20-25 minutes.
Roll cookies in icing sugar and cool on rack.
To make oreos from scratch I used a recipe called \"Faux-Reos\" from www.kingarthurflour.com under recipes.
Melt chips in microwave for about 20 seconds, stir then microwave for another 20 seconds. Mix 1/4 cup of water with melted chocolate until sauce is formed.
Mix crushed oreos with 1/4 cup of water.
Crush ice until partially crushed.
Pour all liquids into blender and blend on highest setting until all remaining ice chunks are crushed.
Place tapioca pearl at bottom of tall glass and serve with bubble tea straw.
Cream together butter, powdered sugar and vanilla.
Add flour, salt and nuts.
Chill dough. Roll into 1-inch balls.
Place on ungreased cookie sheet.
Bake at 400\u00b0 for 10 to 12 minutes or until set.
Cookies do not spread.
While warm, roll in powdered sugar.
Cool.
Roll in powdered sugar again.
Makes about 4 dozen cookies.
he preheated oven until the cookies turn slightly golden at the
shallow dish; roll warm cookies in sugar to coat. After
ngreased baking sheets.
Bake cookies in the preheated oven until
ookie scoop to make 24 cookies, rolling each gently by hand
nto 1 tablespoon balls. Place cookies on ungreased cookie sheets (or
egular or convection oven until cookies are pale golden brown, about
heets. Space the cookies 1\" apart.
Bake cookies for about 23
0-12 minutes, or until cookies are set and bottoms are
owder in a bowl. Roll cookies in sugar mixture while still
rowned, about 20 minutes. Cool cookies slightly and roll in confectioners
Preheat oven to 400* F.
Place flour and salt in a bowl and whisk to combine.
In a food processor, cream sugar and butter until smooth.
Add vanilla and flour mixture and process in pulses until well mixed into a smooth dough.
Form into 1-inch balls and place on an ungreased cookie sheet.
Bake at 400* F for 10-12 minutes. Cookies should not get brown, so start checking on them after 8-9 minutes.
Roll hot cookies in additional powdered sugar and cool. Dust with additional powdered sugar, if desired, while still warm.
until the edges of the cookies just start to brown.
Cream together first 3 ingredients.
Add last 3 ingredients to creamed mixture.
Chill dough.
Roll into 1-inch balls.
Place on ungreased cookie sheet.
Bake in a 400\u00b0 oven for 10 to 12 minutes or until set.
Cookies do not spread.
While warm, roll in powdered sugar.
Cool.
Roll in powdered sugar again.
Makes 4 dozen.