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COLLECTION: Cookies Vol.2 (of 2)

COLLECTION: Cookies Vol.2 (of 2) is built on Heavy Cream, All Purpose Flour, Salt, Vegetable Oil, and Butter Softened. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 3/4 cup
• 14 oz
• 2 cup
• 1/2 tsp
• 1/4 cup
• 1 1/2
• 4
• 1
• 1 tsp
• 1
• 1/3 cup
• 1/4 cup
• 1 cup
• 1 pkg
• 1 1/4 cup
• 2 tbsp
• 2 tsp
• 1 1/2 cup
• 1 tsp
• 3/4 tsp
• 1 cup
• 1 cup
• 3/4 cup
• 3/4 cup
• 1 tsp
• 1 tsp
• 2 1/4 cup
• 1 cup
• 1/2 cup
• 2 1/4 cup
• 1
• 1/2 tsp
• 1/2 cup
• 1/2 cup
• 2 oz
• 1 cup
• 1/2 cup
• 1/4 cup
• 1/4 tsp
• 1/8 tsp
• 14 oz
• 1
• 9 tbsp
• 1/4
• 1/2 tsp
• 2/3 cup
• 3 pkg
• 1 cup
• 3/4 tsp
• 1/8 tsp
• 1/8 tsp
• 1/2 cup
• 3/4 cup
• 1 tsp
• 1 1/2 cup
• 4 1/2 cup
• 5 cup
• 1 tsp
• 1/2 tsp
• 1/2 tsp

Method (preview)

1. 1

   In a 1-quart glass bowl, heat cream to boiling in a microwave oven on HIGH, 2 to 2 1/2 minutes.

2. 2

   Stir in 8 ounces chocolate and 2 tablespoons butter, mixing until completely melted and smooth.

3. 3

   Place chocolate mixture in large pastry bag fitted with an open star or a plain 3/4 inch diameter decorating tube or tip, filling bag half to 3/4 full.

4. 4

   Pipe a 1 1/2 inch-high chocolate mound on top of each macaroon.

5. 5

   Place on a waxed paper lined baking pan.

6. 6

   Refridgerate until firm, 1 to 2 hours.

7. 7

   Holding one cookie (filling side down) dip carefully but quickly into glaze to cover chocolate filling completely and almost all of the cookie.

8. 8

   Quickly place cookies upright on wax paper lined baking pan.

9. 9

   1. Preheat oven to 325 Degrees F.

10. 10

    2. Mix together flour, sesame seeds and salt. Add oil and blend till mixture resembles coarse meal.

11. 11

    3. Blend in enough water so dough forms into a ball. Divide the dough in 2 equal portions for rolling.

12. 12

    6. Bake for 20-25 minutes. Cool on a rack. After crackers are cool, store them in an airtight container.

13. 13

    Cream butter and sugar till fluffy; add flavorings, egg, and milk and stir till well mixed.

14. 14

    If you wish to color the dough, add color now and mix well.

15. 15

    Sift or mix flour and baking powder together, then add to dough (this is more easily done in two or three parts), mix with hands if necessary.

16. 16

    Dough will be very stiff.

17. 17

    Push dough into spritzer gun and press shapes onto ungreased cookie sheet.

18. 18

    You can press decors into the cookies before baking.

19. 19

    Bake at 400 degrees for 6 minutes, no longer!

20. 20

    1 pkg yellow cake mix (Duncan Hines works best)

21. 21

    Beat eggs, water, margarine, peanut butter, and half cake mix till smooth.

22. 22

    Stir in remaining mix and chips.

23. 23

    Bake on ungreased cookie sheet 8-10 minutes.

24. 24

    Cool on sheet 1 minute then remove.

25. 25

    Approx. 3 dozen cookies

26. 26

    Preheat oven to 375F (190C).

27. 27

    Cream margarine and brown sugar in large bowl at medium speed of electric mixer for 2 minutes, or until light.

28. 28

    Add egg, milk and vanilla, beating 1 minute, or until thoroughly blended.

29. 29

    Combine flour, salt and baking soda.

30. 30

    Add to creamed mixture gradually, beating on low speed 1 minute, or just until blended.

31. 31

    Stir in chocolate chips and nuts.

32. 32

    Drop dough by heaping spoonfuls (about 2

33. 33

    Tbsp/30 mL for each cookie) on ungreaded baking sheet.

34. 34

    Bake 6 to 9 at a time leaving about 3" (7 cm) between cookies for spreading.

35. 35

    Bake at 375F (190C) for 8 to 10 minutes.

36. 36

    Cookies will still appear moist when baked.

37. 37

    Cool 2 minutes, then remove to cooling rack.

38. 38

    Blend

39. 39

    Stir in by hand

40. 40

    Drop in big globs on the cookie sheet and bake at 375 for 7 - 10 minutes, the key to soft cookies is to take them out before their done cooking, the dough should have the thinist possible crust (not look doughy) but be barely browned on top.

41. 41

    Let them sit on the sheet for 5 or 10 minutes so they can finish cooking out of the oven.

42. 42

    In this case quality is more important than quantity.

43. 43

    Heat oven to 400.

44. 44

    Mix butter and sugar.

45. 45

    Stir in remaining ingredients. at this point I divide the dough into two or three parts and place in seperate bowls.

46. 46

    When putting the dough in the press, try to spoon each color in on one side of the press, so that you'll get the multi-colored effect.

47. 47

    Bake until the cookies are set but NOT brown, 6 to 9 minutes. (Six minutes worked fine for my oven, so be sure to check them).

48. 48

    Immediately remove from cookie sheet.

49. 49

    Enjoy!!!