nch rectangle.
Line two cookie sheets with parchment paper. Slide
Grease cookie sheets; set aside.
Process
ach. Have available a large cookie sheet or jelly roll pan
hem on a paper lined cookie sheet.
In a small
br>place dough in a traditional danish melbolle press and cut with
haw in refrigerator overnight.
Danish-almond filling: Put almonds,
ach portion as directed in recipes.
Chocolate Chunk Cookies: Heat
br>Prepare the box of Danish Dessert according to directions.
br>Slide dough onto a cookie sheet and refrigerate until firm
he recipes in this collection.
Makes 22-23 cups cookie mix
nto the middle of each cookie.
Bake in the preheated
n the middle of the danish with your thumb for the
Cook danish dessert and let cool.
Wash, cap and slice berries. Cream the cheese and sugar; add Cool Whip and mix.
Line pan with vanilla wafers.
Cover with cheese mixture, then add strawberries to danish mix and pour over cheese mixture.
Chill and serve.
Mix Danish dessert and cool.
Pinch off angel food cake into pieces, making 1 layer in a 9 x 13-inch pan.
Fix Dream Whip; add 1 1/3 cups of sugar and cream cheese.
Mix
all white mixtures together.
Mix strawberries in cooled Danish dessert.
Put following layers in pan:
layer of cake, white mixture and strawberry mixture.
Mix butter and sugar together to a creamy consistency, then add vanilla.
Add flour and salt gradually, mix with a fork.
Make a small ball with dough and fold a Maraschino cherry in the middle, completely covering cherry in dough.
Place on an ungreased cookie sheet and bake at 350\u00b0 for 12-15 minutes.
Cool cookies.
Make frosting, thoroughly mix together frosting ingredients.
Dip top of cookies into frosting and allow to dry.
s possible.
Cut the Danish into 3\" squares and place
Combine sifted flour with butter, egg, sugar, salt and vanilla and pecans.
Work with hands until thoroughly mixed or process in a food processor.
Shape into crescents by taking heaping teaspoon of dough and rolling between palms of hands until 1 to 2-inches long. Place in lightly greased cookie sheet in shape of crescent.
Bake in 375\u00b0 oven 10 to 12 minutes.
Should not be brown on top.
Cool slightly and sprinkle with sifted confectioners sugar.
Makes about 5 dozen.
Mix the eggs, milk and vanilla and set aside:.
Sift Baking powder, sugar and flour together and add to egg mixture.
Allow to stand for 10 minutes.
Dip cut cheese danish into the egg batter.
Bring shortening to 375 degrees and place dipped bread in fryer until golden brown on one side and turn over to brown other side.
Roll in cinnamon/sugar and serve immediately.
Put berries into pie shell (cut up if very large).
Make Danish dessert according to directions on package.
Cool and pour over the berries.
Top with whipped cream.
Add water to Danish dessert mix; bring to boil and boil 1 minute, stirring constantly.
Add to raspberries; cool.
Pour into baked, cooled pie shell.
Refrigerate several hours.
Garnish with whipped cream.