123950 bake bird nest cookies Recipes

butter, peanut butter, unsweetened cocoa, milk, vanilla extract, granulated sugar, original shredded wheat biscuits , smashed (about 2 cups), jelly beans

bird nest, chinese rock sugar, water, few slices of ginseng

butter, brown sugar, eggs, separated, vanilla, all-purpose flour, salt, chopped walnuts or flaked coconut

glue , gun, ribbon (raffia), wine corks, dried spanish moss dried herb like lavender or rosemary, glue sticks (you may need more or less depends on how long the sticks are), ribbon (raffia, to make a bird nest)

apples, peeled and thinly sliced, all-purpose flour, sugar, baking soda, cream of tartar, sour milk (to make , place 1 tbsp white vinegar in a measuring cup; add enough milk to equal 1 cup), egg, sugar, ground cinnamon, ground nutmeg

butter, sugar, milk, flour, baking powder, eggs, fresh blackberries or 1 quart raspberries

white baking chips, pretzel sticks, yellow chicks peeps candy, m & s eggs or other egg-shaped candy

cream cheese, softened, sugar, egg, vanilla extract, butter, melted, sugar, brown sugar, baking cocoa, eggs, vanilla extract, king arthur unbleached all-purpose flour, baking powder, oreo cookies, crushed

refrigerated ready-to-bake chocolate chip cookies, peanut butter ice cream with peanut butter cup pieces, chocolate syrup, cream in a can and chocolate sprinkles, optional

semisweet chocolate chips, peanut butter, chow mein noodles, peanuts, varaiation, butterscotch chips, chow mein noodles, salted peanuts, i like these even better .

all-purpose flour, baking powder, salt, butter, softened, cream cheese, white sugar, vanilla extract, flaked coconut, chocolate coated peanuts

baking apples (granny s or another tart), light brown sugar, butter, flour, sugar, baking powder, salt, shortening, milk, vanilla, egg, sugar, cold water, tblsp. cornstarch, nutmeg, tblsp. unsalted butter, vanilla, salt

butter, tart apples (about 2 lb), brown sugar, ground nutmeg, eggs, homogenized milk, maple flavoring, flour, cream of tartar, baking powder, salt, powdered sugar, heavy cream

all-purpose flour, sugar, dark chocolate cocoa powder, instant vanilla pudding mix, baking powder, salt, eggs, strong brewed coffee, vegetable oil, milk, break and bake chocolate chip cookie dough, your favorite icing

baking mix, sugar, egg substitute, water, vanilla, nuts or 1/2 cup m&m s semi-sweet chocolate baking bits or 1/2 cup chocolate chips

qt ice cream softened- any flavor, pre baked graham cracker or cookie crumb crust for 9 inch pie, egg white, marshmallow cream

oatmeal, raisins (optional), sesame seeds, sunflower seeds, pure maple syrup, crunchy peanut butter, vanilla

makes 3-4 dozen cookies, decorations (your choice ) granulated sugar, colored sugar crystals, frosting, candies, chips, nuts, raisins, decorating gel, granulated sugar, butter flavor crisco, eggs, light corn syrup, vanilla, all-purpose flour (plus 4 tbsp), divided, baking powder, baking soda, salt, combine sugar and shortening in large bowl. beat at medium speed of electric mixer until well blended. add eggs, syrup, and vanilla. beat until well blended and fluffy., combine 3 cups flour , baking powder, baking soda, and salt. add gradually to creamed mixture at low speed. mix until well blended., divide dough into 4 quarters. wrap each quarter of dough with plastic wrap. refrigerate at least 1 hour. keep refrigerated until ready to use., heat oven to 375of. place sheets of foil on countertop for cooling cookies., spread 1 tbsp or more of flour on large sheet of waxed paper. place 1 quarter of dough on floured paper. flatten slightly with hands. turn dough over and cover with another large sheet of waxed paper. roll dough to 1/4-inch thickness. remove top sheet of waxed paper. cut out with floured heart-shaped cutter., transfer to ungreased baking sheet with large pancake turner. place 2 inches apart on ungreased baking sheet. roll out remaining dough., sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost or decorate when cooled., bake 1 baking sheet at a time at 375of for 5 to 9 minutes, depending on the size of your cookies (bake smaller, thinner cookies closer to 5 minutes; larger cookies closer to 9 minutes)., do not overbake. cool 2 minutes on baking sheet. remove cookies to foil to cool completely, then frost and decorate if desired.