t not sticky.
Spray cookie mold lightly with vegetable pan
br>NOTE: Changes in Wilton's traditional recipes have been made due
otta filling chills, make the cookie cups:
Preheat the oven
>mold and lightly brush oil on the baking surface of the cookie
buttercream in two colors, raw cookie dough balls, a template of
190 degrees C).
Oil mold with vegetable oil or spray
oftened peppermint ice cream over cookie layer, mounding slightly in center
Preheat oven to 350 degrees Farenheit.
Cream butter and cream cheese and add sugar. Mix until light and fluffy.
Add egg yolk, vanilla, lemon flavor and lemon peel. Mix well.
Gradually mix in flour and salt.
Shape into small logs and put into Wilton Cookie Press.
Press cookies out onto an ungreased cookie sheet.
Bake 12-15 minutes until lightly browned.
To make sandwich cookies, check out my LEMON BUTTERCREAM recipe.
ach portion as directed in recipes.
Chocolate Chunk Cookies: Heat
thickness and cut out using cookie cutters.
Bake 8-10
he recipes in this collection.
Makes 22-23 cups cookie mix
freeze cookie dough for 1 hour.
preheat oven 350*.
turn muffing tins upside down and spray with pam nonstick cooking spray place upside tin on cookie sheet for easier transferring.
slice dough 1/2inch thick slices and place one on each upside down sprayed muffin tin.
bake for 11-13 minutes until golden brown (cookie will form around tin).
cool for 5 minutes before trying to remove from tin mold.
fill with whatever you want and enjoy.
Cream butter; gradually add powdered sugar and cornstarch, beating at medium speed of electric mixer until light and fluffy. Stir in flour.
Firmly press dough in lightly greased and floured 9-inch cookie mold.
Bake at 325\u00b0 for 30 to 35 minutes.
Invert cookie from pan and let cool on rack.
Mix and knead dough.
Refrigerate for 30 minutes.
Lay out for 4 or 5 days.
Use straw to punch a hole in mold if it is to hang.
ntil well blended.
Add cookie mix and flour; stir until
ugar, and place on the cookie sheet about 3 inches apart
uffin cups.
Divide the cookie dough into 24 equal parts
in another bowl break cookie dough into small pieces and
or 50 seconds.
Add cookie crumbs to melted butter. Stir
Roll out cookie dough and cut out six 5-inch rounds. Bake according to package directions. Let cool.
Add cream cheese and butter to a stand mixer and whip until combined.
Add vanilla and confectioners' sugar, then mix for about 3-4 minutes or until fluffy.
Spread each cookie round with the cream cheese frosting, then stack the layers with fruit, using a different fruit for each layer. Assemble this cake the day you plan to serve it, as the cookie layers will become very soft if layered with frosting and fruit too early.