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.