coa powder. As with all cookies, it's the taste
Cream sugar and butter.
Add the beaten egg yolks, crushed pineapple and nuts.
Beat the 2 egg whites until stiff; fold into the other mixture.
Spread between butter wafers, using 4 wafers and leaving top one dry.
Frost ball with whipped cream.
(One box of cookies makes 12 snowballs.) The half pint of whipped cream will not quite cover the 12 balls.
Let stand 4 hours in the refrigerator.
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
In a large saucepan, melt chocolate chips over low heat, stirring constantly.
Add cream cheese and vanilla.
Stir until smooth.
Stir in pecans and cookie crumbs.
Shape into 1-inch balls.
Roll in powdered sugar.
Cover and refrigerate until firm (about 2 hours).
Roll in powdered sugar again.
Store in airtight container in the refrigerator or freezer.
Yields about 6 dozen snowballs.
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
Mix ingredients (except cookies).
Spread mixture between three cookies, sticking them together like sandwiches.
After fixing all cookies, let sit in refrigerator overnight or for at least 6 hours. A few hours before serving, cover with whipped cream or Dream Whip. Sprinkle with coconut.
May top each with a cherry.
Cream together sugar and softened margarine. Add pineapple, pecans and vanilla. Mix together well. Spread between 3 cookies. Freeze 24 hours, covered.
Cream together butter, sugar, egg yolks, pineapple and nuts; fold in stiffly beaten egg whites.
Stack cookies with mixture between as filling (use 3 cookies and 2 portions of mixture per serving).
Refrigerate on cookie sheet 3 to 4 hours.
Whip cream and sweeten to taste.
Cover each serving and shape into rounded ball.
Cover with shredded coconut.
Place each snowball on paper doily and return to refrigerator until serving time.
Then garnish with cherry or tiny red candles or holly sprig.
ire rack to finish cooling. Cookies can be stored in a
aking sheets.
4. Bake cookies in a 350\u00b0 regular
Mix together first 5 ingredients and spread between 3 cookies. Freeze for 24 hours in covered pan.
Cover cookies with cool whip and roll in coconut.
Freeze again. These keep well in the freezer.
Put cookies in a bowl.
Put scoops of ice cream on top of cookies and top with coconut.
Melt margarine with sugar.
Add pineapple and nuts.
Stir. Chill.
Place 1 tablespoon mixture in center of cookie.
Layer cookies and mixture to 4 cookies with cookie on top.
Freeze
2 hours.
After frozen, frost with Cool Whip.
Add coconut and garnish with cherries.
ith a layer of the cookies, breaking a few to fit
Preheat oven to 350*.
COOKIES:
Cream shortening and sugar.<
ound cookie cutter, cut out cookies.
Transfer to prepared sheets
uch stickier than my regular recipe. You may have to experiment
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.