coa powder. As with all cookies, it's the taste
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
onto rectangle stone; flatten slightly (cookies will spread while baking).
Dip cookies in milk.
Layer in a casserole dish; layer Cool Whip over cookies.
Continue layers until dish is full. Refrigerate overnight.
n the confectioners' sugar. Place cookies 2 inches apart on an
f using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.
Place cookies on cookie sheet and then
PLACE cookies in food processor; cover. Process
n crisscross pattern over cooled cookies. Let stand until glaze is
ream on each cookie. Press cookies together to make 3-inch
heat oven to 350*.
divide dough into 12 equal pieces -- with floured fingers, wrap 1 piece of dough around each peanut butter cup, shaping into a ball.
place 6 balls on ungreased sheet, arranging evenly apart.
refrigerate remaining balls until ready to bake.
bake at 350* for 11-14 minutes.or golden brown --
cool 1 minute, remove to rack to cool completely.
melt chocolate chips and crisco, drizzle over cooled cookies.
ire rack to finish cooling. Cookies can be stored in a
aking sheets.
4. Bake cookies in a 350\u00b0 regular
ith a layer of the cookies, breaking a few to fit
Preheat oven to 350*.
COOKIES:
Cream shortening and sugar.<
ound cookie cutter, cut out cookies.
Transfer to prepared sheets
uch stickier than my regular recipe. You may have to experiment
To make oreos from scratch I used a recipe called \"Faux-Reos\" from www.kingarthurflour.com under recipes.
Melt chips in microwave for about 20 seconds, stir then microwave for another 20 seconds. Mix 1/4 cup of water with melted chocolate until sauce is formed.
Mix crushed oreos with 1/4 cup of water.
Crush ice until partially crushed.
Pour all liquids into blender and blend on highest setting until all remaining ice chunks are crushed.
Place tapioca pearl at bottom of tall glass and serve with bubble tea straw.
r until set, or dip cookies in icing and top with