ready in about 20 minutes;
serves 40
You might need to buy:
- 10x powdered sugar
- warm water
- meringue powder
- flavoring extract or emulsion
ready in about 20 minutes;
serves 30
You might need to buy:
- flavoring
- vanilla flavoring
- cornstarch
You might need to buy:
- ⅛ teaspoon baking soda
- chunky peanut butter
- packed brown sugar
- honey
- egg yolk
ready in about 20 minutes
You might need to buy:
- packed light brown sugar
- pure vanilla extract
- table salt
no chocolate
ready in about 30 minutes
You might need to buy:
- natural peanut butter
- pure vanilla extract
ready in about 45 minutes
You might need to buy:
- ⅓ c. oil
- ⅓ c. brown sugar
- wheat flour
- semi sweet chocolate chips
ready in about 40 minutes
You might need to buy:
- cornstarch
ready in about 30 minutes
You might need to buy:
- shredded coconut
- Zest of 1 key lime
- whole milk
- key lime juice
- powder sugar for rolling cookies
PAN COOKIE VARIATION: Grease 15 × 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
- May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
ready in about 20 minutes
You might need to buy:
- packed brown sugar
- NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- chopped nuts