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.
ender and cooked through.
Tahini Sauce.
Blend or Process
whisk together lemon juice, oil, tahini, warm water, garlic, cumin, peppers
nd add the tomato juice, tahini, Bragg's, vinegar and garlic
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.
he black beans, lime juice, tahini paste, cumin and garlic in
Thick tahini with a peanut butter like texture is the best for this. If your tahini is really thin, thicken it up with a little cornstarch, arrowroot, or powdered sugar.
Mix the tahini and sugar with an electric beater until blended together. Add the egg and baking soda, along with the vanilla or rosewater.
Line a cookie sheet with parchment paper. Form 24 balls by hand or with a teaspoon, spacing them apart well enough. Make sure they're not too big, they WILL expand.
Bake at 350F until puffy, about 10-12 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, stir together the tahini, honey and cinnamon. Mix in walnuts and oats until well blended. Drop by teaspoonfuls onto the prepared cookie sheets. Cookies should be about 2 inches apart.
Bake for 10 minutes in the preheated oven, or until edges are slightly brown. Cool on the baking sheet for a few minutes before removing to wire racks to cool completely.
auliflower, stirring to mix. Drizzle tahini sauce including the garlic option
(190 degrees C). Grease cookie sheets, or line with parchment
br>I usually double this recipe which serves 6 to 8
Put the tahini in a small bowl and
Preheat oven to 325 degrees F (165 degrees C).
Cream together the butter and sugar until fluffy. Add vanilla and tahini, mix until well combined. In a separate bowl, sift together the flour and baking powder, then stir into butter mixture. Drop onto an ungreased cookie sheet in tablespoon-sized pieces.
Bake in preheated oven until they turn golden brown, about 15 minutes. Cool on the cookie sheet 10 to 15 minutes before removing to cool on a wire rack.
Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
In a medium bowl, cream the butter and sugar. Stir in the egg, then add the tahini and honey, mixing until well blended. Sift together the flour, cinnamon, and cloves, and stir them into the creamed mixture.
Drop dough 1 tablespoon at a time onto the prepared cookie sheet. Bake for 12 to 15 minutes in the preheated oven. Remove and cool on wire racks.
dd chopped tomatoes, tomato paste, tahini, rose water and water, simmer