26445 aunt catherine dollar cookies Recipes

cookies and cream, butter, melted, cookie dough cream ice cream, softened, caramel ice cream topping, shaved semi-sweet chocolate, for garnish

cookie crumbs, brown sugar, butter, melted, cornstarch, milk, sugar, egg yolks, vanilla, egg whites, sugar

all-purpose flour, granulated sugar, baking powder, baking soda, butter, egg, milk, vanilla extract, almond cake and pastry filling, divided, nestle toll house premier white morsels, divided, almonds, toasted and finely chopped, divided, powdered sugar

lard (i use butter or margarine), eggs, sugar, warm water, baking soda, baking powder, flour, these cookies are good as they are but next time i will add some vanilla .

butter, cream cheese, flour, fruit filling (i use solo poppyseed, apricot, etc), powdered sugar (to sprinkle on cooled cookies)

butter, sugar, brown sugar, vanilla, egg, flour, baking soda, salt, nuts, finely chopped

aunt jemima original pancake mix, dark buckwheat flour, baking powder

cookies and cream cake, basic yellow cake batter (i ll be posting later a basic yellow cake recipe that you can use if you have a little more time!), coarsely chopped chocolate cream sandwiches cookies (about 10-12 cookies) (i used oreo cookies), fluffy white icing, whole milk, all-purpose flour, unsalted butter, softened, granulated sugar, vanilla extract, sugar, finishing touch, ground chocolate sandwich cookies .

cookies (polish bows) - chruscik, egg yolks, tb sour cream, tb rum, ts vanilla, confectioners sugar, flour (sifted), ts baking powder, ts salt, tb sugar, oil for deep frying, beat the egg yolks with the sugar until well combined. add sour cream, rum and vanilla and mix until smooth. sift the flour, baking powder and salt and add it to egg yolk mixture, a little at a time. on a heavily floured surface knead the dough vigorously, punching and squeezing as much flour into it as it will take until the dough is no longer sticky (1/2 hour). separate dough into several portions and roll very thin. turn the dough and loosen often when rolling. the dough should look like parchment paper that you can see through. cut dough into strips approx. 1 1/2 inches wide, 4 inches long. make slit closer to 1 end and bring the longer end through the slit. heat oil to 375 degrees and fry quickly (only a few seconds) until golden not brown. turn only once. drain on paper towels. dust with confectioners sugar. makes 8 dozen.

cookie crumbs (14 whole graham crackers or 55 vanilla wafers or 35 small gingersnaps), sugar, salt, unsalted butter, melted

cookie crumbs (14 whole graham crackers or 55 vanilla wafers or 35 small gingersnaps), sugar, salt, unsalted butter, melted

white sugar, unsweetened cocoa powder, evaporated milk, butter, marshmallow creme, graham cracker crumbs

white sugar, powdered sugar, butter, softened, vegetable oil, eggs, vanilla extract, almond extract, flour, baking soda, cream of tartar, salt

sugar, shortening, eggs, milk, vanilla, baking powder, baking soda, salt, general purpose flour

butter or margarine (room temperature), sugar, egg yolk, all-purpose flour, whipping cream, vanilla extract

refrigerated chocolate chip cookie dough (i use pillsbury ), cream cheese, softened, eggs, granulated sugar, vanilla, maraschino cherry, drained and halved for garnish

shortbread cookies (about 200 g), butter, melted (90 ml), eggs, superfine sugar (125 g caster sugar), cream cheese, smooth , measured generously (500 ml), double cream (125 ml thick cream), salt, vanilla, lemon rind, grated

cream cheese, softened (can use fat-free), semisweet baking chocolate, melted, crushed oreo cookies