t not sticky.
Spray cookie mold lightly with vegetable pan
>mold and lightly brush oil on the baking surface of the cookie
190 degrees C).
Oil mold with vegetable oil or spray
ach portion as directed in recipes.
Chocolate Chunk Cookies: Heat
he recipes in this collection.
Makes 22-23 cups cookie mix
freeze cookie dough for 1 hour.
preheat oven 350*.
turn muffing tins upside down and spray with pam nonstick cooking spray place upside tin on cookie sheet for easier transferring.
slice dough 1/2inch thick slices and place one on each upside down sprayed muffin tin.
bake for 11-13 minutes until golden brown (cookie will form around tin).
cool for 5 minutes before trying to remove from tin mold.
fill with whatever you want and enjoy.
Cream butter; gradually add powdered sugar and cornstarch, beating at medium speed of electric mixer until light and fluffy. Stir in flour.
Firmly press dough in lightly greased and floured 9-inch cookie mold.
Bake at 325\u00b0 for 30 to 35 minutes.
Invert cookie from pan and let cool on rack.
Mix and knead dough.
Refrigerate for 30 minutes.
Lay out for 4 or 5 days.
Use straw to punch a hole in mold if it is to hang.
ntil well blended.
Add cookie mix and flour; stir until
ugar, and place on the cookie sheet about 3 inches apart
uffin cups.
Divide the cookie dough into 24 equal parts
in another bowl break cookie dough into small pieces and
or 50 seconds.
Add cookie crumbs to melted butter. Stir
Roll out cookie dough and cut out six 5-inch rounds. Bake according to package directions. Let cool.
Add cream cheese and butter to a stand mixer and whip until combined.
Add vanilla and confectioners' sugar, then mix for about 3-4 minutes or until fluffy.
Spread each cookie round with the cream cheese frosting, then stack the layers with fruit, using a different fruit for each layer. Assemble this cake the day you plan to serve it, as the cookie layers will become very soft if layered with frosting and fruit too early.
Whip the cream with a hand mixer until peaks form.
Set aside.
Dissolve the jello in 1 cup very hot water.
Add the cream cheese and mash with a fork until smooth.
Add pineapple and cherries and mix.
Add the mayonnaise and whipped cream and mix.
Add nuts and green food coloring.
Mix until all ingredients are evenly distributed.
Butter a ring mold or Tupperware mold.
When mixture begins to set, then pour it all into the mold or into small, individual dessert bowls.
Cover and refrigerate until firmly set.
et aside.
Make Cookie dough. Whisk flour, salt, baking
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.
For the crust:
Mix cookie crumbs with melted butter; press
Heat oven to 375\u00b0F.
In a large bowl, place cookie mix. Cut in butter, using a pastry blender or fork, until the mixture looks like coarse crumbs.
In an ungreased 8-inch square baking dish, spread fruit in an even layer. Sprinkle cookie mixture over peaches and spread evenly.
Bake 30-40 minutes or until topping is golden brown. Let cool at least 10 minutes. Serve warm or cool.
br>In large bowl, stir cookie base ingredients until soft dough