Preheat
oven to 375°F. Place sheets of foil on countertop for
cooling cookies
Combine
brown sugar, peanut butter, shortening, milk and vanilla in
large bowl. Beat at medium speed of electric mixer until
well blended. Add egg. Beat just until blended.
Combine
flour, baking soda and salt. Add to creamed mixture at low
speed. Mix just until blended.
Wrap
dough in plastic wrap. Refrigerate 3 to 4 hours or
overnight. Keep refrigerated until ready to use.
Shape
rounded measuring tablespoonfuls of dough into ovals. Pat
top smooth. Place 2 inches apart onto ungreased baking
sheet. Indent slightly in center with finger.
Bake
one baking sheet at a time at 375°F for 8 to 10 minutes, or
until set and just beginning to brown. DO NOT OVERBAKE. Cool
2 minutes on baking sheet. Remove cookies to foil to cool
completely.
For
decoration, place Hershey's Chipets in a heavy resealable
plastic sandwich bag. Microwave at 50% (MEDIUM) power for 1
minute or until melted, checking every 30 seconds. Knead bag
until smooth. Cut tiny tip off corner of bag. Squeeze to
pipe design of outline of eye and eyelashes onto cookies.
Drop teaspoons of jam into center of each "eye"
for pupil.
Combine
icing sugar and milk. Stir until smooth. Add additional
icing sugar if icing is too thin. Add a few drops of food
colour, a few drops at a time, to achieve the desired
colors. Place icing in pastry bags fitted with small round
writing tip. Alternatively, place in small resealable
plastic bags. Cut tiny tip off corner of bag. Squeeze to
pipe on designs for cookies, as desired.
1 1/2
c Quaker Oats, uncooked -- (quick or old-fashioned)
1 1/4
c All-purpose flour
1/2 c
Brown sugar, firmly packed
3/4 c
Margarine or butter; melted
1 c
Fresh or frozen blueberries
1/3 c
Raspberry or Strawberry Preserves
1 ts
All-purpose flour
1/2 ts
Grated lemon peel (optional)
Heat oven
to 350 F.
Combine
oats, flour, brown sugar and margarine; mix until crumbly.
Reserve 1 cup for topping; set aside.
Press oat
mixture onto bottom of ungreased 8 or 9-inch square baking pan.
Bake 13
to 15 minutes or until light golden brown. Cool slightly.
In medium
bowl, combine blueberries, Raspberry Preserves, flour, and lemon
peel; mix gently. Spread over crust. Sprinkle with the reserved
cup of oat mixture, patting gently.
Bake 20
to 22 minutes or until light golden brown. Cool completely; cut
into bars. Store tightly covered.
1 c Butter
3/4 c Sugar, granulated
3/4 c Brown sugar, packed
2
Eggs
1 ts Vanilla
2 3/4 c Flour
1 ts Baking soda
1 ts Salt
12 oz Bag chocolate chips
1 1/2 c Chopped pecans
Cream together the butter and sugars; add eggs one at a time,
beating well after each addition. Add vanilla.
Gradually
add the flour, baking soda, and salt. Mix in the chocolate
chips and pecans.
Cover cookie sheet with wax paper. Using ice cream scoop,
drop cookies onto wax paper.
Ingredients:
1 1/2 cups flour
3/4 cup caster sugar
1/2 teaspoon salt
1/4 cup sweetened condensed milk
1 cup chopped nuts
1/2 teaspoon vanilla extract
1/2 cup butter or margarine (softened)
Method:
Sift together flour, 1/2 cup of the caster sugar and salt. Stir
in the condensed milk, vanilla and butter. Blend well and fold
in chopped nuts. Allow to chill well.
Preheat oven to 375 degrees F (190 degrees
C).
Roll the dough pencil thin and form in a round or crescent
shape. Arrange cookies on a baking tray.
Bake on the top shelf of the oven for 12 minutes until set. Do
not allow the cookies to brown too much. Let the cookies cool on
the baking tray, but while still warm roll them in the leftover
powdered sugar.
