This recipe, along with the cookies, was given to my family when I was 13, I'm now 34 - I've made these cookies every year since that 7th grade Christmas! These are crispy and fantastic!
Please DON'T use imitation vanilla - that's just NOT natural!
These cookies are simply wonderful, and once you get the hang of turning the top layer of dough onto the pan, they're so easy. And really the recipe is a kind of template--I've made them filled with jams or preserves, with chopped up chocolate. One really handsome version was made with dark and white chocolate and after baking, the two chocolates melded just enough to look like marble. But raspberry is my favorite... Using flat sheets of parchment paper makes this so much easier.
My friend Judy Montagu has a cooking column in the local English paper (I may have mentioned that before). Baking well without margarine has become something of a holy grail here in Israel, and we're always on the lookout for a recipe without those bad-for-you fats that actually works. In Judy's last column she's finally found a cookie worthy of posting. She credits her friend Alice Jonah for the recipe.
Easy, quick, moist, gooey blondies! No matter how complicated or nice a dessert I make, my husband's friends always request this one. From the Alabama Chapter of the Bell South Pioneers. Edited to add: Just like chocolate chip cookies, they will firm up as they cool. Don't cut them or take them out of the pan until they are cool.
These pb sandwich cookies are very yummy and so easy to make. For a softer cookie, bake on a "lighter" colored pan as opposed to a dark baking pan. This recipe comes from a December Family Circle magazine from a few years back.
These defy description - are they a bar cookie? Or are they candy? Either way they are delicious, very very easy to make. I always make these at holiday time and I also make a big three batch amount to donate to my church's "cookie walk" at our holiday fair. Of course everyone LOVES them. I got this recipe years ago - one of my first years of teaching from a regular substitute teacher who brought them in to share.
not a very unique name..but I like this recipe..just messed around one day and decided to use up some small amounts of cereal left in boxes..Measure the cereal then crush it slightly..If you crush then measure..it will be too much cereal..I always "underbake" my cookies..the residual heat in cookies will finish the cookies
Try using different flavor cake mixes sometimes I add dried cherries, cranberries or raisins..always like to do something different to change the recipe a little