nd mix.
Spray a cookie sheet with a nonstick cooking
Cream together butter, brown sugar and egg yolk; add flour and salt.
Shape into 1 inch balls and dip in slightly beaten egg white, then roll in 1 cup finely chopped pecans.
With thumb press hole in each ball.
Melt 1 cup chocolate chips and put a teaspoon in the hole in center of cookie.
Bake at 350\u00b0 for 12-15 minutes.
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.
nd make a thumb print in center of the cookie. Add approx 1
ink, a 2.5\" round cookie cutter, buttercream in two colors
n sugar and place on cookie sheet. These cookies will flatten
Cream butter, sugar, add vanilla, flour, salt and mix well. Shape into balls (about 1 tsp. to form balls).
Place on ungreased cookie sheet and indent center of balls with thumb.
Fill with preserve.
Bake 10 to 12 minutes at 400\u00b0 oven.
Slice cookie dough and roll into ball.
Put ball in small greased muffin pan.
Make thumb print indent into ball.
Bake at 350 for 10 minutes.
Remove from oven.
Put peanut butter cup into center of cookie.
Remove immediately from muffin pan to cool. Makes 36 cookies.
Preheat oven to 400\u00b0F.
Cream together butter and sugar until smooth.
Beat in egg and vanilla.
Sift together flour, baking powder, and add to creamed mixture. Mix to combine.
Roll dough into a log on plastic wrap and refrigerate for at least 1 hour.
Slice roll into 1/4-1/2 inch disks. Shape dough into 1 inches balls then press a thumb print in the middle and fill with raspberry preserves before baking.
Place 1-inch apart on ungreased cookie sheets. Bake 7-10 minutes Cool completely before removing from sheets.
Cream butter.
Add sugar gradually and cream until light.
Add egg yolk.
Mix thoroughly and blend in flour.
Form into small balls (about 1-inch in diameter).
Dip into egg white, then into nuts.
Place on greased cookie sheet and press firmly flat with bottom of glass.
Bake in slow oven (300\u00b0) for 5 minutes.
Remove from oven and press centers down and bake about 15 minutes.
Cool and fill with a tart jelly or jam.
Makes 15 to 18 cookies.
Mix.
Roll in balls.
Press for thumb print.
Fill with solo fruit filling.
Bake 400\u00b0 for 20 minutes.
Check at 12 to 15 minutes.
n tartlet tin make a thumb print in center and fill with
Add sifted powdered sugar, margarine, salt and vanilla.
Beat together until fluffy.
Stir sifted flour and pecans into bowl of powdered sugar mixture.
Mix well and chill in refrigerator for at least 1 hour.
Shape into small balls and place 3-inches apart on ungreased baking sheet.
Press a small hole in the center of each ball with your thumb.
Bake in 350\u00b0 oven for about 15 minutes until lightly browned.
After cookies have cooked fill the hollows with icing or jelly.
Makes 60 small cookies.
nd place on parchment lined cookie sheet.
Place in freezer
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.