Add eggs, butter and water to any cake mix.
For really soft cookies, use 1/4 cup water.
Form dough into a roll.
Chill in refrigerator.
Slice or drop from a spoon for drop cookies.
Roll into balls and flatten if you want to decorate cookies.
Bake in 375\u00b0 oven for approximately 8 minutes.
ake for 8 minutes for soft cookies, >10 (til browned) for crisper
est in fridge.
For soft cookies, roll 1/8 to 1
Add to cake mix, eggs, shortening and water.
This batter can be formed into a roll and chilled, then sliced for refrigerator cookies, dropped by spoonfuls for drop cookies or rolled into balls and flattened for decorated cookies.
Bake at 375\u00b0 for 8 to 10 minutes.
By adding nuts, fruit or chips or substituting ingredients, this recipe will make an endless variety of cookies.
Sift together first 3 ingredients.
Mix butter, sugar and egg yolk until fluffy.
Mix in flour mixture alternately with buttermilk; then mix in vanilla.
Fold in egg white, beaten stiff. Drop by tablespoonfuls 3 inches apart onto greased cookie sheet. Flatten with spatula to 1/2 inch thickness.
Bake until golden brown in 350\u00b0 oven about 15 minutes.
Yields 18 cookies.
Mix; roll into roll.
Chill in refrigerator and slice or drop by spoonfuls for softer cookie.
Bake at 375\u00b0 for 8 minutes or until lightly browned.
Makes 48 cookies.
n the refrigerator.
Some recipes call for the dough to
nd the dough is very soft and pliable. I only use
coa powder. As with all cookies, it's the taste
ood color to tint the cookies yellow. Gel-paste food color
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.
Mix dry ingredients in a bowl.
In a separate larger bowl, cream butter.
Add sugar and egg. Beat well.
In a small bowl or measuring cup, mix molasses and water. Add to butter mixture.
Gradually add flour mixture.
Chill dough for 1/2 hour.
Roll teaspoonfuls of dough into balls, then roll in sugar.
Place on ungreased cookie sheet.
Bake for 14-20 minutes, depending on size & desired softness.
(I made 48 smaller cookies and baked for 14 minutes on stone pan, nice & soft yet still done).
oz of the crushed cookies. Sprinkle half of the remaining
FOR COOKIES: Preheat oven to 350 degrees.<
ix and flour; stir until soft dough forms.
With medium
br>Chill dough overnight.
Cookies are\"baked\" in a special
ombine to obtain smooth and soft dough. Cover the dough with
nch cookie cutter.
Place cookies 2 inches apart on a
ugar-egg mixture to form soft dough.
Chill dough in
adding sugar gradually. Cream until soft and fluffy. Then add eggs