OTHER COOKIE RECIPES
Cinnamon Meringues
Comments or Information: .
2 egg whites1/4 teaspoon cream of tartar
dash salt
1/2 cup Splenda
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon almond extract
In medium bowl, combine egg whites with cream of tartar and salt; beat until soft peaks form. Fold in cinnamon, vanilla and almond extracts Drop by tablespoonfuls onto greased cookie sheets. Bake at 300F for 30 minutes.
Easter "Baskets"
Comments or Information: Easter.
7 ounces marshmallow cream1/4 cup creamy peanut butter
2 tablespoons butter or margarine, melted
5 ounces chow mein noodles
1 cup pastel candy coated chocolate candies or jelly beans
In a mixing bowl beat, marshmallow cream, peanut butter and butter until smooth. Fold in the noodles and M&M's. Chill until its easy to handle. On waxed paper form into nest with 1/3 cup cupful. Chill about 30 minutes. Put several pieces of candy into each nest.
Golden Apple Meringues
Comments or Information: .
2 (3/4 lbs) Golden Delicious or Rome Beauty apples, pared and halved2 cups apple juice or water
1/2 cup orange marmalade
2 egg whites
2 tablespoons sugar
2 tablespoons almonds, chopped, toasted
Poach apples in apple juice about 5 to 7 minutes or until barely tender; drain. Spoon 2 tablespoons marmalade into center of each half. Beat egg whites to soft peaks. Add sugar gradually; beat until stiff. Fold in almonds. Cover tops of apple halves to edges with meringue. Bake at 350F for 7 to 10 minutes or until lightly browned. Makes 4 servings.
Like Little Debbie Oatmeal Creme Pies
Comments or Information: .
1 cup margarine3/4 cup dark brown sugar
1/2 cup sugar
1 tablespoon molasses
1 teaspoon vanilla
2 eggs
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/8 teaspoon cinnamon
1 1/2 cups quick cooking quaker oats
Filling
2 teaspoons very hot water
1/4 teaspoon salt
7 ounces marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla
The secret to cloning these mouth-watering sandwich cookies is recreating the soft, chewy consistency of the oatmeal cookies. To duplicate the texture, the cookies are slightly underbaked.
1. Preheat oven to 350F.
2. In a large bowl, cream together margarine, sugars, molasses, vanilla and eggs.
3. In a separate bowl combine the flour, salt, baking soda and cinnamon.
4. Combine the dry ingredients with the wet ingredients. Mix in the oats.
5. Drop dough by tablespoonfuls onto an ungreased baking sheet. Bake for 10-12 minutes, or until cookies are just starting to darken around the edges. They will still appear moist in the center. Be careful not to overcook -- when cooled, the cookies should be soft and chewy.
6. While the cookies bake, prepare the filling. Use a small bowl to dissolve the salt in 2 teaspoons of very hot water. Set this solution aside to cool.
7. Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy. Add the cooled salt solution to the filling mixture and combine with the mixer.
8. Assemble each creme pie by spreading the filling over one side of a cookie (the flat side) and press another cookie on top, making a sandwich. Repeat for the remaining cookies and filling.
Makes 2 dozen pies.
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