f lemon curd and 1 meringue cookie.
Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form.
Pour frozen raspberries into a glass bowl and top with whipped cream. Layer meringue cookie chunks on top. Refrigerate for 2 to 3 hours.
Serve and mix right before eating.
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.
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.
ink, a 2.5\" round cookie cutter, buttercream in two colors
egrees.
Line a lipped cookie sheet (approximately 12 by 18
In small bowl, beat egg whites, vanilla, cream of tartar, peppermint extract (if using) and salt till soft peaks form.
Very gradually add sugar; bet till very stiff peaks form. Drop by tablespoon 1 1/2 inches apart on lightly greased cookie sheet.
Press a chocolate kiss into each cookie. With a table knife, bring meringue up over candy.
Bake in 275 degree F (140 degrees C) oven for 30 minutes. Immediately move to rack to cool.
In medium mixing bowl, beat egg whites, vanilla, cream of tartar and salt until soft peaks form.
Gradually add sugar, beat until very stiff peaks form.
Drop by tablespoon 1 1/2 inches apart on a lightly greased cookie sheet.
Press a kiss into each cookie, not all the way through. With a table knife, bring meringue up over candy.
Bake in 275\u00b0 oven for 30 minutes.
Remove to rack and cool.
Store in tight container.
In a small mixer bowl, beat egg whites, vanilla, cream of tartar, and, if desired, peppermint extract until soft peaks form. Gradually add sugar, beating until stiff peaks form.
Drop by rounded tablespoonfuls 1 1/2-inches apart onto a highly greased cookie sheet.
Press chocolate kiss into each cookie.
With a knife or narrow spatula, bring meringue up and over candy and swirl the top.
Sprinkle with colored sugar.
Bake in a 300\u00b0 oven for 20 to 25 minutes or until done.
Immediately remove and cool. Makes about 44.
Beat egg whites with vanilla, cream of tartar, extract and salt until soft peaks form.
Gradually add 1 cup sugar about 1 teaspoon at a time.
Beat until big stiff peaks form.
Drop with a tablespoon 1 1/2 inches apart onto lightly greased cookie sheet. Press a chocolate kiss into each cookie.
With a knife or narrow spatula, bring meringue up and over candy.
Swirl top.
Sprinkle with green sugar.
Bake at 275\u00b0 for 30 minutes or until set. Immediately remove cookies to a rack.
Cool.
Makes 44.
op pie with meringue (recipe to follow).
After meringue is spread on
ven to 325\u00b0F.
Meringue:
In a small saucepan
double the recommended recipe), buttercream in two colors, raw cookie dough balls
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.
Prepare pastry crust according to recipe.
Combine cornstarch, sugar, salt and chocolate in a saucepan.
Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
Boil 1 minute.
Blend half the mixture into egg yolks.
Stir into mixture in saucepan; cook 1 minute, stirring constantly.
Remove from heat.
Stir in butter or margarine and vanilla.
Cool slightly.
Pour into pastry shell and bake as directed in Basic Meringue Recipe.
vernight.
Top with meringue; grill or bake meringue in moderate oven