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January 2007 Recipe Exchange
Striped Delight
|  | 35 OREO Chocolate Sandwich Cookies
6 tbsp. (3/4 stick) butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
2 tbsp. cold milk
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
3-1/4 cup cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
| Place cookies in food processor; cover. Process to form fine crumbs. Transfer to medium bowl. Add butter; mix well. Press firmly onto bottom of 13x9-inch dish. Refrigerate 10 min. Meanwhile, beat cream cheese, sugar and 2 Tbsp. milk in separate bowl with wire whisk until well blended. Stir in 1-1/4 cups of the whipped topping. Spread over crust.
Pour 3-1/4 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Spoon evenly over cream cheese layer. Let stand 5 min. or until thickened. Spread remaining whipped topping over pudding layer.
Refrigerate at least 4 hours. Store leftover dessert in refrigerator.
| | | | All-Organic* Wheat Snicker Doodles
|  | 2 3/4 cup Wheat Flour
1 1/2 tsp. Cream of Tartar
1 tsp. Baking Soda
2 Eggs
1/4 tsp. Salt
1 cup Butter, softened
1 1/2 cup Sugar
2 tbsp. Sugar mixed with 2 tsp. Cinnamon
*Use USDA Certified Organic ingredients
| Preheat oven to 375˚ F. In a small bowl, sift together flour, cream of tartar, baking soda, and salt. Set aside. In a large bowl cream butter with sugar until light and fluffy. Add eggs, blending well. Gradually add flour mixture, mix well. Shape dough into walnut size balls. Roll the dough ball in the cinnamon sugar mixture. Place balls 2 inches apart on a greased cookie sheet. Bake 10 to 12 minutes or until edges are firm. Cool on a wire rack. You can adorn them with red hots or leave them plain. Makes about 3 1/2 dozen.
| | | | Soft Sugar Cookies
|  | 2 cup Sugar
2 cup Butter or Margarine
2 Eggs
1 pt of Sour Cream
1 tsp. Vanilla Flavoring
2 tsp. Baking Soda
5 cup Flour
| Mix in a large bowl the sugar, butter, and eggs. Mix well. Add the sour cream and vanilla. Mix well. Then, gradually combine the baking soda and flour. Divide spoonfuls of mixture 2 inches apart on ungreased cookie sheets. Bake at 350˚ F for 13 minutes. Makes about 5 dozen.
| | | | Chocolate Sandwich Cookies with Vanilla-Cream Filling
|  | 1 1/4 cup all-purpose flour
1/2 cup unsweetened cocoa (recommended: Dutch-processed)
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 1/2 cup sugar
10 tbsp. (1 1/4 sticks) unsalted butter at room temperature
1 large egg
Vanilla-cream filling, recipe follows: 4 tbsp. (1/2 stick) unsalted butter at room temperature
1/4 cup vegetable shortening
2 cup confectioners' sugar
2 tsp. vanilla extract
| Set 2 racks in the middle and upper third of the oven and preheat to 375 degrees. In a food processor or the bowl of an electric mixer, thoroughly mix together the flour, cocoa, baking soda, baking powder, salt and sugar. While pulsing or on low speed, add the butter, then the egg. Process or beat until the dough is thoroughly blended and massed together. Drop rounded teaspoons of batter onto nonstick or parchment-lined cookie sheets at 2-inch intervals. With moistened fingers, round out the cookies and flatten them a little. Bake for 9 minutes, turning the pans once for even baking, until the cookies are set. Set the cookie sheets on a rack to cool.
Vanilla-Cream Filling: Put the butter and shortening in a mixing bowl and, at low speed, gradually beat in the confectioners' sugar and vanilla, until blended. Turn the mixer up to high and beat for 2 or 3 minutes more, until fluffy.
With a pastry bag fitted with a 1/2-inch tip, pipe teaspoon size blobs of filling onto the tops of half the cookies. Keeping the smooth bottoms of the cookies facing up, flip the remaining cookies on top of the filling and lightly press to form sandwiches.
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