1329 s butter cookies Recipes

light brown sugar (make sure its light), sugar, butter, eggs, vanilla, flour (i personally liked pillsbury), salt, baking soda, semi-sweet chocolate chips, marshmallow

all-purpose flour, graham cracker crumbs, baking soda, salt, butter, sugar, brown sugar, vanilla extract, eggs, divided, chocolate chip, marshmallows, hershey bars

whole wheat pastry flour (bob s red mill is great), graham cracker crumbs (or 4 1/2 sheets of ground graham crackers in a food processor), baking powder, salt, butter, room temperature, white sugar, brown sugar, eggs, vanilla, ground espresso, semi-sweet chocolate chips, marshmallows

butter (room temperature ), sugar (granulated ), egg (separated, yolk for dough, reserve whites and beat for brushing tops), almond extract, flour (start with 2 1/4 cups, may need up to 2 1/2 cups of ), sugar, for sprinkling (i use the white granulated , you may use tinted sugar)

butter, softened, applesauce, flax seed meal, whole wheat flour, old fashioned oats, salt, baking soda, raisins, cinnamon (i let my 3 yr old shake in as much as she wants), eggs, vanilla, brown sugar

butter, softened, shortening, smooth peanut butter or 1 cup crunchy peanut butter, granulated sugar, brown sugar , packed, eggs, flour, baking soda, salt, vanilla extract, sugar (for top crossmarks on cookies)

butter, softened, butter flavored shortening, white sugar, brown sugar, eggs, creamy peanut butter, vanilla extract, all-purpose flour, baking soda, salt

butter, softened, white sugar, brown sugar, egg, vanilla extract, peanut butter, all-purpose flour, baking soda, salt, chopped dry roasted peanuts

butter, brown sugar, white sugar, peanut butter, lge egg, milk, vanilla, plain flour, baking soda, salt, chocolate squares, marshmallows

red robin mountain-high mudd pie, chocolate ice cream, peanut butter cookie pieces, vanilla ice cream, creamy peanut butter, chocolate-flavored graham crackers, fudge topping, squirt bottle chocolate topping, squirt bottle caramel topping, cream, chopped peanuts, maraschino cherries, with stems, soften the chocolate ice cream and load it into the bottom of a 2 1/2- to 3-quart mixing bowl. make sure the surface of the ice cream is smooth and leveled., spread the peanut butter cookie pieces evenly over the top of the ice cream , then cover the bowl and put it back into the freezer for at least 1 hour., soften the vanilla ice cream and spread it over the chocolate ice cream and cookie pieces. again, be sure to smooth and level the surface of the ice cream. cover the bowl with plastic wrap and put it back into the freezer for at least 1 hour., use a spatula to spread 2/3 cup of peanut butter over the surface of the ice cream. be sure the ice cream has hardened before you do this or it could get sloppy., crush the chocolate graham crackers into crumbs and spread them evenly over the peanut butter. put the bowl back into the freezer for at least 1 hour., freezer and hold it in a sink filled with warm water for about 1 minute. you want the ice cream around the edges to soften just enough that you can invert the ice cream onto a plate., turn a large plate upside down and place it on top of the bowl. flip the bowl and plate over together, and tap gently on the bowl until the ice cream falls out onto the plate. you may have to put the bowl back into the water if it s stubborn. once the ice cream is out, cover it with plastic wrap and place it back in the freezer for another 1 or 2 hours., heating it up , spread the fudge evenly over the entire surface of the ice cream mountain. put the fudge-coated ice cream back into the freezer for 1 hour., when the fudge has hardened , spread the remaining 1 cup of peanut butter over the entire surface as well. once again, back into the freezer for at least 1 hour. we re almost there., ice the ice cream with a warm knife into 12 pieces. put wax paper between the cuts so that when you serve it later, it is easy to divide. then slip it back into the freezer, covered., when serving, first coat a plate with a criss-cross pattern of chocolate and caramel sauce. make three parallel lines down the plate with the squirt bottle of chocolate sauce. then three parallel horizontal lines made with the bottle of caramel sauce., place the slice of ice cream upright onto the plate toward the back of the design ., spray whipped cream on top and down the curved edge of the ice cream slice, onto the plate over the sauces. be generous., sprinkle about a tbsp of chopped nuts over your creation ., add a cherry to the top. marvel at the beauty, then serve it before it melts. repeat for the remaining slices.

butter, softened (i use 1 stick oleo and 1 stick butter), sugar, vanilla extract, egg, all-purpose flour, candied cherries, sliced, special equipment : cookie press

butter, flour, baking powder, sugar, salt, eggs, lemon extract, sour cream, powdered sugar, candy sprinkles

butter, softened (no subs!), butter flavor crisco, peanut butter, white sugar, brown sugar, vanilla, eggs, baking soda, baking powder, salt, flour, chocolate chip, chopped reese s peanut butter cups, peanut butter, dark brown sugar, sweetened condensed milk, corn syrup, sugar, butter

butter, at room temperature, peanut butter, brown sugar, granulated sugar, egg, vanilla, flour, baking soda, salt, peanut butter chips (optional)

butter, softened, creamy peanut butter, granulated sugar, brown sugar , packed, eggs, almond extract, all-purpose flour, baking soda, salt, peanut butter chips

butter, brown sugar, white sugar, eggs, instant vanilla pudding, peanut butter, vanilla, flour, baking soda, salt

butter or 1/2 cup margarine, peanut butter, white sugar, vanilla, egg, all-purpose flour, baking soda, salt