and chill.
Allow Butter Shortbread Cookie Dough to soften to room
For Pecan Shortbread Cookie Crust: Mix all ingredients. Press
Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan; set aside.
Make crust:
Using an electric mixer, cream the butter and sugar together on medium high speed for 3-4 minutes.
Add flour and ground cookies to the mixture and blend for 3-4 seconds until fully incorporated.
Press the mixture evenly into the bottom of a 9-inch springform pan.
Bake the crust at 350\u00b0 F for 20-25 minutes, or until golden brown.
Allow the crust to cool completely.
In a ...
TO MAKE THE SHORTBREAD CHOCOLATE CRUMB CRUST: Heat oven
Prepare a cookie sheet by covering it with
Place the shortbread cookies side by side on an ungreased cookie sheet
Make crust:
Using an electric mixer, cream the butter and sugar together on medium high speed for 3-4 minutes.
Add flour and ground cookies to the mixture and blend for 3-4 seconds until fully incorporated.
Press the mixture evenly into the bottom of a 9-inch springform pan.
Bake the crust at 350\u00b0 F for 20-25 minutes, or until golden brown.
Allow the crust to cool completely.
Make cheesecake:
Using an electric mixer, beat the cream cheese until light and smooth.
Add the mascarpone cheese and sugar and continue to ...
Mix cream cheese until smooth, then
add
sugar.
Blend well. Add beaten eggs, lemon juice and
vanilla; blend again. Place wafer of your choice in 2 1/2-inch\tdiameter
foil laminated bake cups;
half fill with cream
cheese mixture.
Place cups on cookie sheet.
Bake in oven for 15
minutes
at
350\u00b0. Cool.
Top with blueberry or cherry pie filling.
Refrigerate. Serves 24 or 1 person who can eat 24 tarts!
ours or overnight. Cover with whipped topping before serving.
My
offee-chocolate mixture into the whipped cream until blended; gradually fold
Whip heavy cream, powdered sugar and almond extract to soft peaks. Set aside.
Arrange a single layer of cookies in an 8 inch circle on a serving platter. Spread 1 cup whipped cream over top. Repeat layers, ending with whipped cream. Freeze until firm.
To serve, sprinkle with cookie crumbs and chocolate curls. Garnish with fresh raspberries and mint.
For the whipped yogurt parfaits, combine lemon zest,
pre heat oven to 300 degrees.
mix all ingrediants gradually into the butter/margerine.
remove from bowl and either roll into a log and cut into circles or roll out dough to no more then a 1/4 inch.
place on cookie sheet and back for 10-15 minutes depending on the temp of your oven.
let cool 5 mins on tray then move to rack. decorate however you please.
I enjoy them with a small bit of frosting however if you prefer to have a cherry place in center of cookie before backing.
enjoy.
Beat all ingredients together using an electric mixer for 10 minutes.
Roll into balls and drop on a cookie sheet.
Press with a fork to flatten.
(optional) Indent the center of each cookie with the tip of your thumb. Garnish with cherries or your choice as desired.
Bake at 325F for 8-10 minutes or until slightly browned on the bottoms (do not overcook).
Enjoy! Even better when slightly warm.
old the yogurt into the whipped cream until no streaks remain
oll dough on to a cookie sheet based on the the
175 degrees C).
Stir cookie crumbs and butter together in
ell combined. Pour into cooled cookie crust. Cover crust edges with
In large bowl, whisk the milk, creamer and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set.
Spoon 1/4 cup pudding into each of eight parfait glasses; sprinkle each with 1 T cookie crumbs.
Top with strawberries and remaining pudding and crumbs.
Refrigerate for 1 hour before serving.
Garnish with whipped cream, if desired.
Preheat oven to 350\u00b0F (180\u00b0C).
Line cookie sheat with parchment paper if possible.
Cream butter.
Sift together icing sugar, cornstarch, and flour.
Add dry ingredients and vanilla to the butter and beat until consistency of whipped butter.
Drop by teaspoon onto parcment lined baking sheet. Or can use a cookie gun with star tip or sprtiz tip to form cookies.
May decorate with small pieces of green or red cherries or colour sprinkles.
Bake at 350\u00b0F (180\u00b0C) or 15-20 minutes.
Stores well in covered tin.