Place cookies on cookie sheet and then
continue combining with a wooden spoon).
Stir in lime peel
and with a wooden spoon, but any spoon would work).
Add
coa powder. As with all cookies, it's the taste
ixture.
Using a soup spoon, scoop the macaroon batter into
Preheat oven to 350*.
COOKIES:
Cream shortening and sugar.<
e shaped before hardening) Bake cookies 5-7 minutes until edges
easpoon sized ccokies, the original recipe called for 2 tablespoon sized
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
stirring constantly with a wooden spoon.
Boil 3 minutes, stirring
arge bowl, use a wooden spoon to cream together the shortening
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.
ut centers from half the cookies.
Reroll centers and trimmings
ool.
FOR THIN, CHEWY COOKIES: Reduce granulated sugar to 1
Spoon 1tsp of toffee onto the bottom of 12 cookies, spread to level, but leave a gap around the edge.
Place slices of banana over the toffee, if your banana is big enough, you'll only need 1 slice per cookie, if not put a couple of slices on to cover the cookie.
Take one of your plain cookies and sandwich together with the banana covered one; repeat until you have 12 sandwich cookies.
Drizzle some extra toffee sauce on the top and dig in!
Due to the fresh banana in this recipe, the sandwich cookies are best eaten the same day.
bout 1/2 inch between cookies.
Bake 10-12 minutes
oz of the crushed cookies. Sprinkle half of the remaining
ins.
For basic shaped cookies, roll out dough until 1
Mix milk and pudding mix.
Beat until well blended, 1 or 2 minutes.
Let stand 5 minutes.
Fold in Cool Whip.
Stir 1 cup cookies and the chips or peanuts into pudding mixture.
Spoon into pie crust.
Sprinkle with remaining cookies.
Freeze until firm. Garnish with gumdrop flowers, if desired.