urface with flour and roll cookie dough to about 1/4
Make your own favorite oatmeal cookie recipe.
Substitute the liquid in your recipe with crushed pineapple and its juice.
(If your recipe calls for 1 cup water, substitute 1/2 cup crushed pineapple and 1/2 cup pineapple juice.) Bake for the time and temperature called for in your favorite recipe.
o 350\u00b0F. Press Pillsbury cookie dough into the bottom of
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
Use your favorite sugar cookie recipe or Pillsbury slice and bake cookies.
Roll out dough; cut into triangles with one side longer than the other two.
After baking, frost with frosting dyed with food coloring to be light brown.
Before frosting dries, press red hots in place for nose, 2 chocolate chips for eyes and 2 pretzels in place for antlers.
Perfect activity to share with children.
Follow recipe on Nestle chocolate chip bag, except completely melt butter (don't just soften).
Add the oatmeal, Grape-Nuts and chips to final mixture.
Preheat oven to 350\u00b0 (not 375\u00b0).
Bake for 10 to 11 minutes, taking out while not yet warm.
Beat together all ingredients, except powdered sugar; refrigerate for at least 2 hours.
Roll into 1-inch balls; roll in powdered sugar and arrange 1 inch apart on an ungreased cookie sheet.
Bake in a 350\u00b0F oven for 10-12 minutes.
Sprinkle with additional powdered sugar when cooled.
Mix first 4 ingredients; stir into sliced peaches.
Pour into a square 9-inch baking dish.
Top with 1/4 inch slices of cookie dough.
(May use your favorite cookie recipe.)
Bake at 350\u00b0 for 1 hour until golden brown.
Let cool.
Serve with ice cream.
Whisk the eggs and milk together in a large bowl, then stir in the melted butter and the cookie mix in a jar. Stir well to make a soft dough. Cover and leave to rest for 30 mins.
Preheat the oven to 375\u00b0F. Divide and roughly shape the mixture into 14 circles, well-spaced on a large greased baking sheet. Bake for 14-16 mins until just golden. Leave on the baking sheet for 5 mins then transfer to a wire rack to cool completely.
ours, and then roll the cookie dough into balls. Roll the
n wire racks.
Prepare Cookie Filling: In large mixing bowl
s enough. We want a soft dough. If I add too
urface.
Grease a large cookie sheet.
Divide dough into
lectric mixer on high until soft peaks begin to form, about
portion (1/2 recipe) basic cookie dough, 1 cup semisweet chocolate
nd beat in the soft butter or solid soft margarine.
Add
Sift together flour and salt and reserve.
Measure butter and confectioners sugar in a large bowl.
Beat until light and fluffy. Beat in egg yolks and vanilla.
Add flour mixture and blend well. Add food coloring as desired.
If dough becomes too soft, add a little bit more flour.
Fill cookie press with dough.
Shape cookies on ungreased cookie sheet.
Bake 10 to 12 minutes at 375\u00b0. (Do not brown.) Cool.
These cookies freeze well.
Preheat oven to 350 degrees Farenheit.
Cream butter and cream cheese and add sugar. Mix until light and fluffy.
Add egg yolk, vanilla, lemon flavor and lemon peel. Mix well.
Gradually mix in flour and salt.
Shape into small logs and put into Wilton Cookie Press.
Press cookies out onto an ungreased cookie sheet.
Bake 12-15 minutes until lightly browned.
To make sandwich cookies, check out my LEMON BUTTERCREAM recipe.
re no large pieces of cookie remaining.
Line a baking
b>cookie mix and flour; stir until soft dough forms.
With medium cookie