65 roll cookie bars Recipes

roll pillsbury sugar cookie dough, dark brown sugar, ground cinnamon, ground ginger, ground nutmeg, orange zest, white chocolate , baking bars coarsely chopped, chopped pecans, chopped crystallized ginger, powdered sugar, ground cinnamon, orange juice

roll pillsbury sugar cookie dough, eggs, slightly beaten, sugar, all-purpose flour, baking powder, lemon juice, powdered sugar

rolls pillsbury sugar cookie dough, quick-cooking oats or 1 3/4 cups old fashioned oats, brown sugar , packed, vanilla, caramels , unwrapped, butter, sweetened condensed milk (not evaporated), caramel topping

roll refrigerated sugar cookie dough, unsalted mixed nuts, coarsely chopped, butterscotch-flavored pieces or semisweet chocolate pieces, mixed dried fruit bits, coarsely chopped dried apricots, or golden raisins (optional), shredded coconut

roll refrigerated sugar cookie dough, such as pillsbury, ground cinnamon, almond extract, egg white, water, sliced almonds, sugar

roll refrigerated sugar cookie dough, egg, separated, cream cheese, softened, eggs, sweetened condensed milk (not evaporated), almond extract, maraschino cherries, finely chopped , drained on paper towels, semi-sweet chocolate chips, butter or 1/2 cup margarine, whipping cream (heavy )

cookie base, all-purpose flour, quick or old-fashioned oats, brown sugar, chopped walnuts, flaked coconut, baking soda, pumpkin pie spice, butter or margarine, melted, fudge, butter or margarine, nestle carnation evaporated milk, granulated sugar, pure pumpkin, pumpkin pie spice, salt, marshmallows, nestle toll house butterscotch morsels, chopped walnuts, divided, vanilla extract, preheat oven to 350o f. line 15 x 10-inch jelly-roll pan with foil., combine flour , oats, brown sugar, nuts, coconut, baking soda and pumpkin pie spice in medium bowl; mix well. stir in butter; mix well. press into prepared jelly-roll pan., bake for 13 to 15 minutes or until slightly brown. cool in pan on wire rack., combine butter , evaporated milk, sugar, pumpkin, pumpkin pie spice and salt in medium, heavy-duty saucepan. bring to a boil, stirring constantly, over medium heat. boil, stirring constantly, for 8 to 10 minutes. remove from heat., stir in marshmallows , morsels, 1/2 cup nuts and vanilla extract. stir vigorously for 1 minute or until marshmallows are melted. pour over cookie base; sprinkle with remaining nuts. refrigerate until firm before cutting into bars.

roll refrigerated sugar cookie dough, toffee pieces, chopped pecans, semisweet chocolate chips, toffee pieces

roll pillsbury refrigerated sugar cookies, semi-sweet chocolate chips (2 cups), chopped pecans, divided, butter, light brown sugar, caramel ice cream topping, graham cracker crumbs (16 squares)

roll refrigerated sugar cookies (16.5oz), semi-sweet chocolate chips (12oz) (2cups), chopped pecans, butter, lt. brown sugar, caramel ice cream topping, graham cracker crumbs (16 squares)

roll refrigerated sugar cookies, marshmallows, corn syrup, butter or 1/4 cup margarine, vanilla, peanut butter chips, crisp rice cereal, salted peanuts

roll pillsbury sugar cookie dough, egg, separated, cream cheese, softened, eggs, sweetened condensed milk (not evaporated), almond extract, maraschino cherries, finely chopped , drained on paper towels, semi-sweet chocolate chips (2 cups), butter or 1/2 cup margarine, whipping cream

rolls refrigerated chocolate chip cookie dough ., cream cheese, eggs, sugar, vanilla

rolled chocolate chip cookie dough, cream cheese, eggs, sugar, vanilla

roll refrigerated sugar cookie dough, well chilled, semi-sweet chocolate chips, sweetened condensed milk, orange liqueur (or coffee), white chocolate chips, shortening

roll refrigerated chocolate chip cookie dough (16.5 oz.), butter, softened, creamy peanut butter, powdered sugar, milk, semi-sweet chocolate chips, whipping cream, m &

rolls pillsbury refrigerated chocolate chip cookie dough, cream cheese, sugar, eggs

cuccidati (italian fig and date bar cookies), margarine, granulated sugar, eggs, rind of 1 orange, orange juice, flour, baking powder, vanilla extract, string of figs, raisins, brown sugar, walnuts, dates, orange, cinnamon, whiskey, black pepper, water, powdered sugar, butter, orange juice, preheat oven to 375 degrees f., crust: in large bowl, cream together first 3 ingredients. add orange juice and orange rind. in separate bowl, combine flour and baking powder. add to creamed mixture along with vanilla., filling: prepare several days ahead of time. in a food grinder , grind figs and raisins. in large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. grind walnuts, dates, and orange. stir into hot mixture along with cinnamon, black pepper, and whiskey. remove from stove, mix well, cover, and let mellow for 3 days., roll dough into 3-inch wide strips on pastry cloth. lay filling down the center and wrap dough to form a long sausage-like" cookie. roll back and forth until crust seems very thin. cut in diagonal about every 1 1/2 inches. place on cookie sheet close together and bake for 10-13 minutes. cookies should be barely brown. cool and store in tins 5 days, then frost., frosting: in medium bowl, mix together margarine and powdered sugar until well blended. add enough juice to make a thick glaze. top cookies with a thin coat. let frosting dry a couple of hours then store in tins as follows., store : line tins with foil, place a layer of cookies, then a layer of wax paper (not plastic wrap). keep repeating, ending with foil and then the lid.