Best Cookies Blog

Sunday, March 1, 2015

Total Time: 12 mins Preparation Time: 12 mins

1 mix all the ingredients together and roll into individual balls. throw them in the fridge for at least 30 minutes and enjoy!

Total Time: 30 mins Preparation Time: 30 mins

1 preheat oven to 350 degrees.
2 combine oreo cookie crumbs w/ coco powder and butter and flatten crumbs in bottom of spring form pan, or square baking dish and back 12 minutes until firm.
3 meanwhile, in an electric mixer, add cream cheese, sweetened condensed milk, sugar, coco and vanilla. mix on high for 10 min (or until no chunks are left from the cream cheese), and stopping a few times to scrap around the bowl.
4 melt peanut butter in microwave for approx 1 min or until slightly liquid.
5 remove pan from oven, layer pieces of snickers chocolate bars on top of crust, then dizzle peanut butter onto of snickers pieces.
6 once cream cheese filling is well blended, pour over melted peanut butter and smooth out with spatula.
7 cool in fridge for approximately 7 hours.
8 once ready to surve, microwave chocolate chips, heavy cream and butter and drizzle ontop of each piece.

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

1 cream together all ingredients.
2 drop on ungreased cookie sheet.
3 bake at 350^f for 12 minutes.
4 do not brown them at all.
5 combine all frosting ingredients.
6 apply a dab to each cookie when cool.
7 mrs dickie said that you might want to double the frosting recipe to insure that you have enough for all of the cookies.

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

1 heat oven to 350°f.
2 lightly grease baking sheet.
3 stir together flour, baking soda, and salt.
4 in a large bowl, beat together margarine, both sugars, and vanilla until well blended.
5 add eggs; beat well.
6 gradually add flour mixture, beating until well blended.
7 stir in skor bits.
8 drop by rounded teaspoons onto cookie sheet.
9 bake for 9-11 minutes or until lightly browned.
10 cool slightly, then remove cookies to wire rack.
11 cool completely.

Total Time: 30 mins Cook Time: 30 mins

1 cover a cookie sheet with parchment paper (or waxed paper) and keep handy.
2 melt butter in a heavy saucepan. when melted, add sugar, water, and corn syrup and clip candy thermometer to side of pan. stir constantly over medium heat until it reaches 220f; start bumping up the heat little by little.
3 when it reaches about 280f, the color will change and the temperature will rise rapidly, so watch it closely and keep stirring constantly.
4 when it reaches 300 degrees, immediately remove from heat and pour it out onto the cookie sheet. sprinkel the chocolate chips onto the toffee and spread them around when they're melted. sprinkle almond dust over the top and set aside to cool. (you can put it in the fridge if you're in a hurry.).
5 when cooled, break it into pieces and enjoy!

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

16 1/2 ounces pillsbury sugar cookie dough, refridgerated roll
whipped topping
8 ounces cream cheese
1/2-1 cup sugar
8 ounces canned crushed pineapple (drain well)
mixed fresh fruit (to garnish, red grapes, kiwi strawberries, etc, sliced very thinly)

1 roll cookie dough into 1" balls.
2 place one ball in each section of mini muffin pan.
3 bake approximately 8-10 minutes at 350 degrees.
4 once done, immediately form tart shape with a wooden tart shaper.
5 cool a few minutes then move to cooling rack.
6 remove from pans (toothpicks are helpful).
7 cool completely.
8 mix softened cream cheese with sugar; add desired amount of whipped topping and crushed pineapple.
9 fill each tart with the cream cheese mixture.
10 top with thinly sliced fresh fruit of choice.